Ingredients
- Nutty Streusel
- 1/2 Cup Pecan Pieces
- 1/4 Cup Sugar
- 1/3 Cup All-Purpose Flour
- 2 Tablespoon Cold Unsalted Butter
- 3/4 Teaspoon Cinnamon
- 1/2 Teaspoon Vanilla Extract
- 1/8 Teaspoon Kosher Salt
- Banana Bread
- 2 1/4 All-Purpose Flour
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1 1/2 Cup Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1/4 Vegetable Oil
- 4 Medium soft Bananas (Mashed)
- 1/2 Pecans Pieces
Preparation
Step 1
1. Liberally butter two 8-inch loaf pans and dust with sifted flour. Tap out the extra.
2. Preheat the oven to 350
3. To make the streusel. In food processor, add the pecans, sugar, flour, butter, cinnamon, vanilla, and salt and pulse until corsely combined. Transfer to a small bowl cover and refrigerate until ready to use, up to 5 days.
4. To make the banana bread. Soft together flour, baking soda, baking powder, and salt into abowl and set aside.
5. In the bowl of a stand mixer fitted with a whisk attachment, whisk the sugar, eggs, and valilla on medium speed until well combined, 4 to 5 minutes. Reduce the speed to loa and drizzle in the oil, whisking just until combined. Add the banana mash and whisk just until combined. Add dry ingredients and pecans to the batter in three additions. Whisking until jsut to cmbined each addition. Do Not Over Mix.
6, Dvide the bater between the preparedpans. sprinkle the tops withthe streusel, dividing it evenly. Bake until the breads have risen nicely and a tested inserted in the center comes out clean. About 40-45 Minutes. Transfer to wire racks and let cook in pans for 20 minutes. Run an offset spatula around the edges of the pans, then invert the cakes and let cool 20 minutes longers. Service right away or wrap tightly and refrigerate until ready to serve, up to 3 days. Can be stored in freezer for 2 months.