Banana Bread

Oh banana bread, how I love thee! Want to know why I love you? Well, one of the reasons why I love you is because of how popular you are in the giant world of recipes. I've made you many times using many different ways, but this is only the second time I share my love for you publicly. What's not to love about this version of you? You're flavorful. You have great texture. Your banana-ness meshes well with your walnuts. And... you have an amazingly crunchy and tasty streusel-nut topping. I really have to give credit to where credit is deserved, so I have to thank the Better Homes & Gardens New Cook Book for having introduced you to me. Now, to all who have read this little flirtation, "make this favorite quick bread extra special by sprinkling streusel topping over the batter before baking."

Banana Bread
*makes 1 loaf*

Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 eggs, beaten
1 1/2 cups mashed ripe banana
1 cup sugar
1/2 cup vegetable oil
1/4 cup chopped walnuts
1 recipe Streusel-Nut Topping

Directions:
1) Preheat oven to 350F. Grease the bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan; set aside. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in center of flour mixture; set aside.
2) In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in walnuts. Spoon batter into prepared pan. Sprinkle Streusel-Nut Topping over batter in pan.
3) Bake for 55 to 60 minutes, or until a wooden toothpick inserted near the center comes out clean (if necessary, cover loosely with foil during the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap; store overnight before slicing.

Streusel-Nut Topping
In a small bowl combine 1/4 cup packed light brown sugar and 3 tablespoons all-purpose flour. Using a pastry blender, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in 1/3 cup chopped walnuts.

If you want to print this recipe out, go here to its link on the Better Homes & Gardens site.