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Banana Bread with Walnut Crumble Topping picture

Banana Bread with Walnut Crumble Topping

This deliciously moist banana bread becomes a coffee cake with the addition of a crunchy, crumble topping.

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3

Ingredients

  • For the topping:
  • 2 tablespoons (1 ounce) unsalted butter, at room temperature
  • 1/3 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup coarsely chopped walnuts
  • For the batter:
  • 1 2/3 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons (2 ounces) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 3 ripe bananas, mashed with a fork
  • 1/2 cup coarsely chopped walnuts

Serves about 8

Note:  If you are baking at a high altitude (above 5,000 feet), reduce the granulated sugar in the batter by 2 tablespoons, reduce the baking soda to 1/2 teaspoon, and increase the salt to 3/4 teaspoon.

  1. Arrange a rack in the center of the oven and preheat the oven to 350F.
  2. Butter and flour an 8 x 8-inch square baking pan (or a 9-inch round cake pan.)
  3. Make the topping by combining the 2 tablespoons butter, brown sugar, cinnamon and 1/3 cup walnuts in a medium bowl. Use your fingers to incorporate all ingredients. Set aside.
  4. In a medium bowl combine the flour, baking soda and salt. Whisk well to combine.
  5. In the bowl of an electric mixer combine the 4 tablespoons unsalted butter, granulated sugar and maple syrup. Beat over medium speed until well incorporated, and then add the eggs, one at a time, and continue beating until smooth.
  6. Scrape down the sides and bottom of the bowl; add the bananas and beat on medium speed to incorporate.
  7. Turn the mixer speed to low and slowly add the flour mixture to the batter, mixing just until combined. Stir in the chopped walnuts.
  8. Pour the batter into the prepared pan. Distribute the topping evenly over the top.
  9. Bake the cake for 40 to 50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
  10. Cool the cake in the pan on a wire rack for about 30 minutes. Invert the cake onto a large dinner plate and then invert again onto a serving platter or cutting board so that the cake is right-side up. Store cake at room temperature wrapped well in plastic wrap.

 

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