A delightful twist on classic banana bread, incorporating the rich flavors of apple butter and a nutty topping.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Grease and lightly flour the bottom and sides of a 9x5 loaf pan, about 1/2 inch up the sides.
Use parchment paper for easier removal of the loaf.
In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, and nutmeg.
Sift the dry ingredients for a smoother batter.
In another bowl, whisk together the eggs, mashed bananas, apple butter, granulated sugar, brown sugar, and oil until smooth.
Use a fork to mash the bananas thoroughly.
Gradually add the wet mixture to the dry ingredients, stirring just until combined.
Avoid overmixing to keep the bread tender.
Pour the batter into the prepared loaf pan.
Tap the pan gently to remove air bubbles.
For the topping, mix the flour and brown sugar in a bowl, then cut in the cold butter until crumbly. Stir in the chopped nuts.
Keep the butter cold for a crisp topping.
Sprinkle the topping evenly over the batter.
Press the topping lightly into the batter for better adhesion.
Bake in the preheated oven for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Check the bread at 40 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Allowing the loaf to cool prevents it from breaking apart.
Refrigerate the loaf for at least an hour before slicing for best results.
Chilling enhances the flavors and makes slicing easier.
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