Banana Bread with Ginger Streusel Topping

This is the ultimate in banana bread. What makes it so great? You can really taste the banana and it’s not overly sweet. using more bananas and less sugar knocks down the overly sweet factor but, also makes the bread moist. I reworked a recipe I posted a few years back and I’m loving the results.

For the bananas you don’t want nice yellow bananas they’re just not sweet enough. You’ll need ripe bananas to take advantage of the sugar in them. It will take 3 to 6 bananas depending on the size I used medium ones. You want the ones that are covered in brown spots or completely brown will work too.

 

Pre-heat oven to 350°F

Blend the topping before the bread batted then set aside. The reason for this is you want to use the batter as soon as it is mixed so it stays tender.

For the topping:

• 1/2 cup brown sugar packed
• 1 cup all-purpose flour
• 1 tablespoon ground ginger if you like spicy or 1 teaspoon for a milder taste
• 1/2 teaspoon baking powder
• 6 tablespoons unsalted butter

In a medium bowl using a pastry blender or fork cut the butter into the flour, baking soda, sugar, and ginger until it resembles coarse crumbs.  Sprinkle over the top of the loaves and bake.

 

Ingredients:

• 2 cups whole wheat flour (I used King Arther)
• 2 cups all-purpose flour (I used King Arther)
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 3 cups mashed bananas 4 to 5 depending on size well spotted and soft
• 1/2 cup canola oil  (avocado, grapeseed or olive oil)
• 1/2 cup room temp unsalted butter
• 1/2 cup plain Greek yogurt or sour cream
• 4 eggs
• 1 cup chopped walnuts or pecan (these can be omitted if you’re not a nut person)

Method:

Prepare your loaf pans by placing the parchment paper in and spraying with cooking oil and set aside. Make up the crumb topping and set aside, then mix your batter and bake.

In the bowl of a stand mixer (or large mixing bowl using a hand mixer or wooden spoon). Mash 3 to 5 medium bananas this can be done right in the mixing bowl of your mixer. add the butter, yogurt or sour cream, oil and eggs mix just until blended. now add the flour, baking soda, baking powder, salt, spices, and sugar.  Mix just until the flour is wet this should only be about 1 to 2  minutes.  It’s important not to over mix the batter to achieve a light crumb and not develop the gluten. Divide the batter between 3 bread pans for medium loaves or 2 for very large loaves.

Cut parchment paper to fit lengthwise in bread pan leaving sides to hang over to use as handles for removing from pan after baking.

 

Bake for 60 to 70 minutes for medium loaves or 1 hour and 15 to 20 minutes for large loaves.  The crumb will be golden brown and a toothpick or skewer, when plunged into the center, comes out clean.

After removing from the oven using the side of parchment paper lift the loaves out of the pans to rest on a cooling rack.  Let the bread rest for 30 minutes before slicing.  Store in a container after cooled completely with the lid slightly ajar. or wrapped in foil loosely. This bread will keep for about 4 to 5 days.

This makes 3 medium loaves or 2 very large loaves

Pre-heat oven to 350°F

3 loaf pans lined with parchment paper with long ends hanging over the sides then sprayed with cooking spray

Blend the topping before the bread batted then set aside

For the topping:

• 1/2 cup brown sugar packed
• 1 cup all-purpose flour
• 1 teaspoon ground ginger
• 1/2 teaspoon baking powder
• 6 tablespoons unsalted butter

In a medium bowl using a pastry blender or fork cut the butter into the flour, baking soda, sugar, and ginger until it resembles coarse crumbs.  Sprinkle over the top of the loaves and bake.

Ingredients:

• 2 cups whole wheat flour (I used King Arther)
• 2 cups all-purpose flour (I used King Arther
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 3 cups mashed bananas 4 to 5 depending on size well spotted and soft
• 1/2 cup canola oil  (avocado, grapeseed or olive oil) I’ve tried all of these and they all work great.
• 1/2 cup room temp unsalted butter
• 1/2 cup plain Greek yogurt or sour cream
• 4 eggs
• 1 cup chopped walnuts or pecan (these can be omitted if you’re not a nut person)

Method:

In the bowl of a stand mixer (or large mixing bowl using a hand mixer or wooden spoon). Mash 3 to 5 medium bananas this can be done right in the mixing bowl of your mixer. add the butter, yogurt or sour cream, oil and eggs mix just until blended. now add the flour, baking soda, baking powder, salt, spices, and sugar.  Mix just until the flour is wet this should only be about 1 to 2  minutes.  It’s important not to over mix the batter to achieve a light crumb and not develop the gluten. Using a rubber spatula fold in the nuts if using. Divide the batter between 3 bread pans for medium loaves or 2 for very large loaves.

Bake for 60 to 70 minutes for medium loaves or 1 hour and 15 to 20 minutes for large loaves.  The crumb will be golden brown and a toothpick or skewer, when plunged into the center, comes out clean.

After removing from the oven using the side of parchment paper lift the loaves out of the pans to rest on a cooling rack.  Let the bread rest for 30 minutes before slicing.  Store in a container after cooled completely with the lid slightly ajar. or wrapped in foil loosely. This bread will keep for about 4 to 5 days. You can also freeze the loaves in a plastic container and thaw overnight. loaves that have been frozen need to be used 2 to 3 days and only keep in the freezer for 2 months.

Enjoy,

Lury

 

 

 

 

September 27, 2018 by Lury Categories: Baking, Bread, Breadfast 1 Comment