It’s been a long time since I’ve made banana bread. I keep tossing brown bananas into my freezer for smoothies but it’s been even longer since I’ve made smoothies so the freezer is too full for more bananas. I was simply forced to make banana bread this week. I didn’t really have a choice when it came to the streusel or the maple frosting either. You see, once you go streusel and frosting, you can’t ever go back.
Cannot. Get. Enough. Streusel.
Banana Bread Recipe:
- 1/2 cup shortening
- 1 cup sugar
- 2 eggs
- 1 cup mashed bananas (about 3 bananas)
- 2 teaspoons fresh lemon juice
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts
Pre-heat oven to 350 degrees. Cream together shortening and sugar. Add eggs, bananas, fresh lemon juice, flour, baking powder, salt, chopped walnuts. Mix well.
Butter and then flour a bread pan. Fill pan with banana goodness. Top with streusel.
- 1/2 stick cold butter cut into small pieces
- 3/4 cup flour
- 1/3 cup of uncooked oatmeal
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 1 small egg
- 1/4 cup walnuts
Pulse in small amounts in food processor, watching texture to be sure it clumps only in pea-sized bits or a little larger. If you place food processor on low, the streusel will become doughy. Paying attention to these details is how we bake with love. Sprinkle oatsy, nutty goodness all over top of loaves.
Bake for about 30 minutes or until a fork inserted comes out clean. Do not over-bake or bread will become dry. Allow to cool for about 20 minutes and then make maple frosting.
Maple Frosting Recipe:
- 1 cups powdered sugar
- 2 teaspoons maple extract
- 2 teaspoons water (add more a little at a time if needed)
Place powdered sugar, maple extract and water in a medium bowl and whisk until all lumps from powdered sugar are dissolved. Drizzle daintally yet liberally over your banana bread.
Now I shall be making blueberry mango smoothies to make up for this streusel-y, maple-y goodness. You know, tomorrow.