Banana Bread with Streusel Topping New Jersey Style
Real men don’t bake… However, LeAnn reminds me to eat a banana every day, but she is away for a week visiting with David, Melody and Charlee Ann in Dallas. Forgetting to eat a banana a day to keep the doctor away, I woke up this morning to black bananas. So, I decided to bake Banana Bread.
Banana bread has a rich and flavorful history that dates back to the Great Depression in the 1930s, when resourceful home bakers sought to minimize food waste by using overripe bananas. This humble fruit, often seen as a kitchen staple, became the star of many households, as families discovered that these brown bananas could be transformed into a delicious and comforting treat. The original recipes were simple, emphasizing the importance of using what you have on hand, which resonates with today's focus on health and wellness.
Health Crafts stainless steel bakeware not only ensures heat distribution for perfectly baked banana bread but also aligns with the health-conscious approach many of us aspire to. When baking with Health Craft, you're not just investing in quality bakeware; you're investing in a product that will become a family heirloom.
Although I have never made banana bread, this recipe was put together with ingredients I had on and I believe it may even be similar to the ingredients used in banana bread back in the 1930s.
I would love to hear from you! What's your favorite banana bread recipe? Share your creations with us, and don't forget that Health Crafts bakeware is your secret ingredient for achieving the best results. Together, let's continue the tradition of baking delicious.
Chef Charles Knight
PREPARATION: 2 hours total – makes 6 to 8 servings
EQUIPMENT: 3 stainless steel mixing bowls and a loaf pan
INGREDIENTS:
· 3 bananas with brown or black skin
· 4 ounces ½ stick unsalted butter, softened to room temperature
· ¼ cup sweetened condensed milk
· 2 tablespoons vanilla bean or extract
· 2 Whole eggs
· ½ cup honey or sugar
· 1¾ cups All-purpose flour
· 1 teaspoon of baking soda
· 1 teaspoon Cinnamon
· Pinch of nutmeg
· Parchment paper
Streusel Topping
· 1 tablespoon unsalted butter, softened to room temperature
· 1/3 cup all-purpose flour
· ¼ cup brown sugar
DIRECTIONS:
Preheat your oven to 350ᵒF.
In the mixing bowl, mash the bananas with a fork. Using the edge of the fork or a spoon, scrape the sweet paste inside of the banana skin into the bowl. Add the butter, sweetened condensed milk. Vanilla, eggs, sugar, or honey and whisk to combine.
In the other mixing bowl, add the flour, baking soda, and cinnamon and mix well to combine.
Using a spatula or wooden spoon, fold the wet ingredients into the flour mixture. Do not over-mix or your banana bread will come out more like a heavy fruitcake. Allow the mixture to sit for 15 to 30 minutes before baking.
To prepare the streusel, in a small mixing bowl, using a fork, combine the butter, flour, and sugar, and mix lightly until the crumbles form. Set aside.
Prepare to bake by buttering the inside of the loaf pan. Cut a piece of parchment paper to the width of the loaf pan and about 15 inches long. Place the parchment paper in the loaf pan with the ends sticking up on both ends. This will act like handles to help you pull the banana bread up and out of the loaf pan after baking.
Using a spatula, pour the batter into the loaf pan. Top with the crumbled streusel, and place in the oven.
Bake for about 45 minutes. If the streusel starts to burn, cover it with aluminum foil. Test for doneness with a skewer. When it pulls clean, remove the banana bread from the oven and set aside to cool, about 30 minutes.
Slice and enjoy
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