Banana Bread
2 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
2 eggs, beaten
1 ½ cups mashed ripe banana (about 5 or 6 medium bananas)
1 cup sugar
½ cup applesauce
¼ cup chopped pecans
1 recipe Streusel-Nut topping (optional, but highly
recommended)
Preheat oven to 350°F. Grease baking pan(s).
In a large bowl, combine flour, baking powder, baking
soda, salt, cinnamon, and nutmeg.
In a medium bowl, combine eggs, banana, sugar, and
applesauce.
Add wet mixture all at once to dry mixture. Stir just
until moistened (batter will still be lumpy) Fold in nuts. Spoon batter into
prepared pan(s). If desired, sprinkle Streusel-Nut topping over batter in
pan(s).
Bake until toothpick comes out clean. (Most large
bread pans will be around and hour. Smaller loaf pans, a half hour, and muffins
15 minutes. Watch carefully the first time using your pans) Watch and make
sure not to burn. Cool pans on wire rack for 10 minutes. Using a plate, remove
loaf from pan, and return to wire rack. Enjoy!
Streusel-Nut
Topping
In a small bowl, combine ¼ cup packed brown sugar and 3
Tbsp all-purpose flour. Using a pastry blender (or two knives cutting in
an X), cut in 2 Tbsp butter
until mixture resembles coarse crumbs. Stir in 1/3 cup chopped pecans.
Tip: I like to double the recipe for the topping to
ensure proper coverage of the bread.
