Banana Bread with a Streusel Topping

Growing up I was never a fan of banana bread.  I thought those little brown speckles that you see throughout the bread were bugs, Gross I know! Now your thinking why on earth would I want to make Banana Bread??!!?  But let me just tell you, I grew up, my taste buds and senses have majorly changed, I realized those speckles were only the center of the banana, and I have come to realize that I LOVE banana bread!  I took this recipe and added a lovely streusel topping and I love it even more.  This would be a lovely recipe to whip up this weekend for a mothers day breakfast/ brunch. 

Recipe:

For the Bread:

1 1/4 cups sugar

1/2 cup Butter (softened)

2 eggs

1 1/2 cups Ripe Banana (mashed) (about 3 medium bananas)

1/2 cup Buttermilk

1 tsp Vanilla 

2 1/2 cups Flour

1 tsp. Baking Soda

1 tsp Salt

For the Streusel Topping:

1/2 cup Brown sugar

1/2 cup Flour

1/4 cup Granulated Sugar

1/2 tsp. Cinnamon
1/4 cup Walnuts chopped (optional)

5 Tbsp. Butter (chilled) (diced)

Preheat the oven to *350.  Lightly grease 2 loaf pans.  Cream together the butter and sugar.  Add in the eggs one at a time until well combined. Next, add in the mashed bananas, buttermilk, and vanilla.  Beat till smooth.  Combine the flour, baking soda, and salt together. Slowly add it into the creamed mixture just until moistened.  Pour into the prepared loaf pans and bake for 40 minutes.

For the streusel topping, combine all the ingredients except for the butter. Next using a pastry blender, cut in the butter until the mixture forms into a crumbly substance. Pour over the baked banana bread and place back into the oven and bake for 20 more minutes or until a toothpick comes out clean.

This banana bread will store for up to 4 days at room temperature or up to 10 days in the refridgerator.

(Recipe Source: Slightly adapted from Sisters Cafe)