You think I’d learn! I always buy too many bananas when my kids and grandkids come, but when my cousins came for a sleepover, I thought for sure I wouldn’t have any leftovers. Senior citizens are supposed to eat bananas!
I bought 3 bananas and all 3 were uneaten.
So I made this, which is awesome.
This would be a good choice to end Rosh Hashanah dinner or for Break-the-fast.
Banana Almond Streusel Bread
Streusel:
1/3 cup all-purpose flour
1/4 cup chopped almonds
1/4 cup brown sugar
1/8 teaspoon cinnamon
2 tablespoons melted coconut oil (or vegetable oil)
Bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/3 cup vegetable oil (or melted coconut oil)
2 large eggs
3 medium very ripe bananas
1/2 cup almond (or other non-dairy) milk
1 teaspoon vanilla extract
1/2 cup chopped almonds
Preheat the oven to 350 degrees. Grease a 9”´5”´3” loaf pan. Make the streusel by mixing the flour, almonds, brown sugar and cinnamon in a small bowl. Add the coconut oil and work it into the dry ingredients with fingers or a knife until mixture is crumbly. Set aside.
Mix the flour, baking soda, baking powder and salt into a bowl and set it aside. Beat the sugar and vegetable oil with a handheld or electric mixer set at medium speed for 1-2 minutes or until the mixture is well mixed. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture and beat for 1-2 minutes to blend the ingredients thoroughly. Beat in the almond milk and vanilla extract. Fold in the almonds. Spoon the batter into the prepared pan. Scatter the streusel on top. Bake for 1 hour or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes. Remove the bread from the pan and let it cool on a cake rack.
Makes 10-12 servings