A delightful twist on the classic banana bread, featuring a touch of cinnamon and a streusel topping for added flavor and texture.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Ensure the oven is fully preheated for even baking.
In a mixing bowl, cream together the granulated sugar and butter until light and fluffy.
Room temperature butter mixes more easily and evenly.
Mash the bananas in a separate bowl and add them to the sugar-butter mixture along with the vanilla extract and eggs. Mix until smooth.
Use a fork or potato masher for quick banana mashing.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the chopped walnuts gently.
Coating the nuts in a bit of flour prevents them from sinking to the bottom.
In a small bowl, combine the streusel topping ingredients: flour, brown sugar, butter, and cinnamon. Mix until crumbly.
Use your fingers or a fork to achieve a crumbly texture.
Pour the batter into the prepared loaf pan and sprinkle the streusel topping evenly over the top.
Spread the batter evenly in the pan for uniform baking.
Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
Check the loaf at the 50-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the loaf set and prevents breaking.
Slice and serve your banana nut loaf with a warm beverage or as a delightful snack.
Store leftovers in an airtight container to maintain freshness.
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