Banana Bread With Salted Peanut Streusel Recipes

PEANUT BUTTER STREUSEL BANANA BREAD

Steps:

• Preheat oven to 375ºF and grease or line a loaf pan; set aside.
• In a large bowl, beat eggs, yogurt, bananas, maple syrup, and vanilla. Mix in flour, oats, nutmeg, and baking powder. Stir until combined. Pour batter into prepared loaf pan and set aside.
• In a separate bowl, combine oats, flour, brown sugar, and peanut butter and mix until it resembles a coarse crumb. Sprinkle on top of batter.
• Bake for 40-50 minutes or until golden brown.

BANANA BREAD WITH PEANUT BUTTER STREUSEL

Steps:

• Preheat oven to 350 degrees F.
• Prepare a 9x5 inch loaf pan by lining with parchment paper so it hangs off the long sides of the pan but not the short. Grease thoroughly with cooking spray.
• In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for 4-5 minutes, until light in color and fluffy.
• Scrape down the sides of the bowl with a rubber spatula and add eggs one at time on medium-low speed, completely combining between each egg addition.
• Scrape down the sides of the bowl and add sour cream and vanilla. Mix over medium-low speed until completely combined.
• Scrape down the sides of the bowl and add the bananas and mix on medium-low until there are no visible banana chunks.
• Scrape down the sides of the bowl. On low speed, gradually add in the dry ingredients until completely mixed, but do not over mix.
• In a medium bowl, add all ingredients for the streusel and use a fork or your fingers to mix together until crumbly.
• Pour the banana bread batter into your prepared pan. Top with streusel mixture.
• Bake the bread for 1 hour 15 minutes to 1 hour 30 minutes, until completely baked through. You should be able to wiggle the loaf pan with no jiggling of the center of the loaf.
• Remove from oven and place on wire rack to cool. Cool completely before serving.

STREUSEL BANANA BREAD

Steps:

• Preheat oven to 350 degrees with a rack in lower third. Butter a 9-by-5-inch loaf pan; line with parchment, leaving a 1-inch overhang on long sides. In a bowl, combine flour, brown sugar, cinnamon, and salt. Stir in butter and pecans until small clumps form and mixture is evenly moistened. (Streusel can be made ahead and refrigerated, covered, up to 3 days.)
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together butter, granulated sugar, eggs, vanilla, and buttermilk; stir in bananas. Make a well in flour mixture and pour banana mixture in. Stir together until just combined (do not overmix). Spoon half of batter into prepared pan. Sprinkle half of streusel evenly over batter. Add remaining batter, then sprinkle remaining streusel evenly over top.
• Bake until golden brown and a tester inserted in center comes out clean, about 1 hour, 20 minutes. (If top is browning too quickly, tent with foil.) Let cool in pan 20 minutes, then transfer using parchment to a wire rack. Let cool completely before serving.

BANANA BREAD WITH SALTED PEANUT STREUSEL

Steps:

• Make streusel: Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides. Whisk together flour and brown sugar in a bowl combined. Add butter, peanuts, and salt. Stir with a fork until clumps form; chill.
• Make bread: Whisk together flour, baking powder, baking soda, and salt in a bowl. Whisk together bananas, brown sugar, granulated sugar, butter, and eggs until combined in a second bowl.
• Add wet ingredients to dry ingredients and stir until mixture is combined. Transfer to prepared pan; smooth top. Sprinkle with streusel.
• Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to rack; cool completely.