Chunky Banana Bread With Pecan Streusel 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.

BANANA BREAD WITH PECANS

Steps:

• Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
• In a large bowl, combine the flour, baking soda, and salt; set aside.
• Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.
• Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.
• Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

CHUNKY BANANA BREAD WITH PECAN STREUSEL

Steps:

• Preheat the oven to 325°.
• Grease a 5"x9" loaf pan and set aside.
• Sift flour, baking powder, and salt into a medium bowl and set aside.
• Using an electric mixer, cream the butter and gradually add the sugar.
• Add the eggs, one at a time, beating well after each addition.
• Blend in vanilla and lemon zest.
• Mix together 1 cup mashed banana with sour cream in a small bowl.
• Add 1/3 of the flour mixture into the creamed butter mixture.
• Blend in 1/2 of the banana mixture, another 1/3 of the flour mixture, remaining banana mixture, then remaining dry mixture, blending well after each addition.
• Cut remaining banana into ½" chunks and fold into batter.
• Pour batter into prepared pan and smooth.
• To make the streusel, put the sugar, flour, and butter in food processor and pulse until crumbly.
• Add pecans and pulse just until nuts are chopped.
• Spread streusel evenly over batter, pressing in lightly.
• Bake for 1 hour and 10 minutes, or until a tester inserted in center comes out clean.
• Cool in pan on a wire rack for 10 minutes. Turn bread out of pan and cool completely before slicing.