Banana-Nut Loaf With Streusel Topping

Recipe Ingredients

		Streusel Topping
1/4 cup	40g / 1.4oz	Brown sugar - (packed)
2 tablespoons	30ml	Flour
1/4 teaspoon	1.3ml	Cinnamon
2 tablespoons	30ml	Unsalted butter
		= (or margarine or shortening)
1/4 cup	36g / 1.3oz	Chopped walnuts or pecans
		Loaves
2 cups	474ml	Walnuts or pecans
3/4 cup	177ml	Finely-ground walnuts or pecans
2 cups	396g / 13oz	Sugar
2 1/2 cups	156g / 5.5oz	Flour
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Salt
1 cup	198g / 7oz	Unsalted butter - cut in pieces
		= (or margarine or shortening)
2 cups	474ml	Mashed bananas - (5 large)
4		Eggs
1/2 cup	118ml	Milk

Recipe Instructions

Note: Use the pans specified here; the loaves, which are moist and dense, won't bake properly in larger pans.

For the Streusel Topping: Stir together the brown sugar, flour, cinnamon and butter just until crumbly; do not overmix. Stir in the chopped walnuts. Cover and set aside.

For the Loaves: Toast the nuts in a dry skillet over medium heat until lightly browned, 6 to 8 minutes. Chop them and set aside. Heat the oven to 350 degrees. Grease 4 (8- by 3 3/4-inch) disposable aluminum loaf pans; sprinkle them with the ground nuts and set them aside.

In a large mixing bowl, blend the sugar, flour, baking soda and salt. Add the butter and blend until crumbly. With a rubber spatula, add the chopped walnuts and mix well. Beat together the bananas, eggs and milk. Pour the banana mixture into the flour mixture all at once. Stir gently just until all the dry ingredients are moistened; do not overstir.

Spoon the batter into the loaf pans. Sprinkle each loaf with Streusel Topping. Bake until a toothpick inserted in the center comes out clean and the loaves come away from the sides of the pans, 45 minutes.

This recipe yields 32 servings.

Each serving: 294 calories; 215 mg sodium; 44 mg cholesterol; 15 grams fat; 5 grams saturated fat; 27 grams carbohydrates; 4 grams protein; 1.12 grams fiber.

Source:
The Los Angeles Times, 09-26-2001

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