Banana Streusel Bread

Banana Streusel Bread: Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick vegetable spray) a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Then line the bottom of the pan with a piece of parchment paper.

In a large bowl whisk, or stir, the flour with the sugar, baking powder, baking soda, and salt. Then stir in 2/3 cup (65 grams) of the chopped pecans and 1/3 cup (62 grams) of the chopped caramels. 

In a medium-sized bowl mash the bananas with a fork until you have a thick paste. Then whisk in the beaten eggs, melted butter, yogurt, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield a tough, rubbery bread.) Scrape the batter into the prepared pan and sprinkle the remaining 1/3 cup (35 grams) of chopped pecans and chopped caramels over the top of the batter. Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, 55 - 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes one loaf.


Banana Streusel Bread:

2 cups (260 grams) all-purpose flour

1/2 cup (105 grams) firmly packed light brown sugar

1 1/4 teaspoons (5 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon (2 grams) salt

1 cup (100 grams) coarsely chopped pecans, divided

2/3 cup (125 grams) soft and chewy caramels, coarsely chopped (Can use homemade or store bought (1 - 4.5 ounce (125 gram) package))

2 ripe large bananas, mashed (about 1 cup (240 ml) mashed bananas or 225 grams)

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

1/3 cup (80 ml) (80 grams) plain or flavored yogurt (can also use sour cream)

1 teaspoon (4 grams) pure vanilla extract