Banana Bread

 

Banana bread is a good way to use up ripe bananas.  You can leave out the nuts if you prefer.

 

 

2
cups all-purpose flour
1 1/2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon salt
2
beaten eggs
1 1/2
cups mashed bananas (5 medium)
1
cup sugar
1/2
cup cooking oil or melted butter
1/4
cup chopped walnuts
1/4
cup packed brown sugar
3
tablespoons all-purpose flour
2
tablespoons butter
1/3

cup chopped walnuts

 

 

Grease bottom and 1/2 inch up the sides of one 9 x 5 x 3-inch or two 7-1/2x3-1/2x2-inch loaf pans; set aside.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Make a well in center of flour mixture; set aside.

 

IN a medium bowl, combine eggs, bananas, sugar and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy).  Fold in 1/4 cup nuts.  Spoon batter into prepared pan(s).  In a small bowl, combine brown sugar and flour.  Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs.  Stir in 1/3 cup chopped walnuts.  Sprinkle mixture over batter.

 

Bake in a 350 degree oven for 55 to 60 minutes for 9 inch pan or 40 to 45 minutes for 7-1/2 inch pan, or until a wooden toothpick inserted near center comes out clean.  If necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning.  Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on a wire rack.  Wrap and set overnight before slicing.  Makes 1 loaf.