Ingredients
2½ C flour
2 tsp.. baking soda
1 tsp. salt
4 eggs
1 C room temp. butter
2 C brown sugar
1 tsp. vanilla
2 C mashed banana
1 C toasted chopped pecans or walnuts
- Crumb Topping
½ cup brown sugar
½ C toasted chopped pecans or walnuts
1 T all-purpose flour t
1 T melted butter
1/8 tsp cinnamon
Directions
- Preheat the oven to 350º.
- Mix crumb topping ingredients and set aside.
- Lightly brush 2 loaf pans with butter.
- Sift the flour, baking soda and salt into a medium bowl and set aside.
- Whisk the eggs and vanilla together in a liquid measuring cup with a spout and set aside.
- Cream the butter and sugar with mixer until light and fluffy.
- Gradually pour the egg mixture into the butter, while mixing, until incorporated.
- Add the bananas.
- With a rubber spatula, stir in the flour mixture and pecans until just incorporated.
- Transfer the batter to the prepared pans. Sprinkle crumb topping mixture on top.
- Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes.
- Cool the bread in the pan on a rack for 5 minutes.
- Turn the bread out of the pan and let cool completely on the rack.