Banana Bread W/ Caramel Almond Crunch Topping
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
1 Loaf
- Serves:
- 12
ingredients
- 3 -4 bananas, overripe (the nastier the better)
- 1 1⁄4 cups granulated sugar
- 1⁄2 cup unsalted butter, melted and slightly cooled
- 2 eggs, at room temperature
- 1 teaspoon vanilla bean paste
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 teaspoons baking soda
- 1⁄2 cup walnuts, toasted and chopped (optional)
- 1 1⁄2 tablespoons unsalted butter, cold, diced small
- 1 cup sliced almonds, toasted and chopped
- 1⁄2 cup brown sugar, scant, not packed
directions
- Preheat oven to 350°. Lightly grease a 9 x 5 x 3-inch loaf pan.
- Place the Bananas and Granulated Sugar in the bowl of a mixer and whip on medium-high for 2 to 3 minutes.
- Add the Melted Butter, Eggs and Vanilla, whipping well and scraping down the sides of the bowl as necessary.
- In a small bowl, mix together the Flour, Salt, Baking Soda and Walnuts (if using). Add to the Banana mixture and beat to combine.
- Pour into the prepared pan and make the topping.
- For the Topping, combine the Almonds and Brown Sugar in a small bowl. Add the diced Butter and using two knives or your fingers, blend to create the crumbly streusel topping.
- Sprinkle on top of loaf (makes a thick layer) and pat down slightly.
- Bake for 55-65 minutes until cake tester comes out clean.
- NOTE; I reduced the oven temp to 300° and put a loose foil tent over the loaf for the last 15 minutes as the almonds looked like they were going to burn.
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