Servings: 1 loaf, approximately 8 servings
Cost: $0.29 per serving
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Ingredients for Pecan Streusel Banana Bread
for the pecan streusel topping
- 2 tablespoons unsalted butter melted
- 1/4 cup all purpose flour spooned/leveled
- 1/4 cup dark brown sugar packed/leveled
- 1 cup pecans roughly chopped
- pinch Kosher salt do not substitute table salt or iodized salt
for the glazed bananas
- 1 ripe banana sliced into 1/2-inch coins
- 2 teaspoons unsalted butter melted
- 1 tablespoon brown sugar
for the old fashioned banana bread
- 1 1/2 cups all purpose flour spooned/leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon Kosher salt do not substitute table salt or iodized salt
- 1 1/2 cups bananas 3 to 4 VERY RIPE, mashed
- 1/2 cup brown sugar dark or light, packed/leveled
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter melted
- 2 large eggs
prepare the 8 1/2 by 4 1/2-inch loaf pan
assemble the pecan streusel topping
Whisk together flour and brown sugar in a bowl combined making sure to break up any lumps of sugar. Add butter, pecans, and salt. Stir with a fork until clumps form. Chill while you assemble the glazed bananas and the banana bread batter.
prepare the glazed bananas
assemble the banana bread
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Using an electric hand mixer, beat together mashed bananas, brown sugar, granulated sugar, vanilla extract, cinnamon, cloves, nutmeg, melted butter, and eggs until combined in a second bowl.
Add wet ingredients to dry ingredients and stir mixture with the tines of a fork until just combined. Transfer to prepared pan and smooth the top with a rubber spatula or the back of a spoon if necessary.
Arrange the glazed banana coins by fanning from left to right in a straight line down the middle of the loaf. This step need not be perfect. *SEE VIDEO
Sprinkle pecan streusel on either side of the banana coins. *SEE VIDEO
Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 10 minutes Use overhangs to remove from pan and transfer to a wire cooling rack.
Enjoy warm after 20 to 25 minutes of cooling with soft sweet cream butter or plain.
Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Overhanging the parchment paper is a must do, otherwise the streusel will fall off when releasing the bread from the loaf pan.
To Ripen Bananas Quickly, place individual bananas on a baking sheet lined with parchment and place into a pre-heated 350 degree Fahrenheit oven for 15 to 20 minutes, undisturbed. Monitor the fruits for their skins to turn black. Allow to cool before handling and peeling.
To Freeze, allow the loaf to cool completely before wrapping tightly in two sheets of aluminum foil. Then, wrap again with plastic film or a plastic freezer bag. Make sure to press as much air out of the wraps as you are able. Mark with a kitchen label or tape with the name of the bread and the date it was frozen. Freeze for up to 6 months. Thaw on counter or in refrigerator overnight.
Serving: 1serving | Calories: 448kcal | Carbohydrates: 64g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 340mg | Potassium: 235mg | Fiber: 3g | Sugar: 38g | Vitamin A: 387IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 2mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.