Banana Streusel Bread Wwerthers Caramel Candy Recipes

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.

STREUSEL-TOPPED BANANA BREAD

Steps:

• Heat oven to 350°F; grease three (3) 5 3/4 X 3 1/4 x 2 inch disposable mini-loaf pans (2 8 1/2 X 4 1/2 loaf pans can be used as well).
• Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
• Beat bananas, eggs, sugar and butter in a large bowl until smooth.
• On low speed, gradually beat in flour mixture.
• Divide among the prepared pans.
• Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
• Sprinkle evenly over batter.
• Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
• If streusel is browning too quickly, cover loosely with foil.
• Cool cakes in pan on wire rack for 10 minutes.
• Remove cakes from pans to racks to cool completely.

BANANA STREUSEL BREAD

Steps:

• Preheat oven to 350 degrees F.
• Butter bottom and sides of an 8-cup loaf pan.
• Line the bottom of the pan with parchment paper. Set aside.
• In a medium bowl combine 1/3 cup pecans and coconut. Set aside.
• In a large bowl combine the flour, sugar, baking powder, baking soda, salt, 2/3 cup of pecans, and chocolate (if using). Set aside.
• In a medium-sized bowl combine the mashed bananas, eggs, melted butter, yogurt, and vanilla.
• With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients until just combined and the batter is thick and chunky.
• Pour the batter into the prepared pan and sprinkle the coconut mixture over the top of the batter, lightly pressing into the batter.
• Bake until bread is golden brown and a toothpick inserted in the center comes out clean, 60 - 70 minutes.
• Place on a wire rack to cool and then remove the bread from the pan.
• Serve warm or at room temperature.