To wax poetic about banana bread, to go on at length about its virtues — like its wholesome sweetness; its soft, comforting crumb; the hint of love and nostalgia in every bite — is to insult it (and you). Banana bread needs no introduction. It’s a classic of American baking and, if anything, we are humbled to enter this recipe into the banana-bread canon.
This version is super moist and banana-forward. The real differentiator is the light, crisp streusel-like topping. It adds flavor and texture without overpowering the bread. This banana bread is perfect for weekend brunches, grab-and-go breakfasts and impromptu visits from your in-laws.
Preparation time: 10 minutes
Cook time: 55 to 65 minutes
1 stick unsalted butter, softened, plus more for greasing pan
¾ cup packed dark brown sugar
2 L&B Large Organic Brown Eggs, room temperature
5 medium, very ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
3 tablespoons chopped walnuts
1 tablespoon granulated sugar
⅛ teaspoon L&B Organic Ground Cinnamon
- Heat oven to 350 F. Lightly grease a 9×5-inch loaf pan with butter.
- In a stand mixer fitted with the paddle attachment, cream butter on medium speed until smooth and fluffy, about 1 to 2 minutes.
- Add the brown sugar and cream for 2 minutes more, scraping down the sides as needed.
- One at a time, mix in the eggs.
- Mix in the bananas until only small lumps remain.
- Add the flour, baking soda and salt and mix until just combined. Pour the batter into the prepared pan.
- In a small bowl, stir together the walnuts, sugar and cinnamon. Sprinkle over the batter.
- Bake for about 55 to 65 minutes, until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack and allow it to cool completely. Leftovers can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.
Recipe adapted from: New York Times