It’s a rainy, blustery Sunday, perfect for baking and warming up the house a bit. Can’t wait to slice one of these up for a banana bread sandwich with cream cheese!
P.S. It smells fabulous in here.
BANANA BREAD WITH PECAN STREUSEL TOPPING
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter (1/2 a stick), softened
1/4 cup oil
2/3 cup sugar
1 cup mashed bananas (the riper, the better)
3 tablespoons sour cream
1 tablespoon bourbon
1/2 teaspoon vanilla
Pecan streusel topping
¼ cup all-purpose flour
¼ cup light brown sugar, packed
¼ teaspoon ground cinnamon
2 tablespoons cold butter
¼ cup chopped pecans
Combine dry ingredients in a small bowl; cut in butter with a knife–or fork together. Set aside.
Preheat oven to 350 degrees F. Grease four mini-loaf pans.
Sift together flour, baking soda and salt.
Beat oil, butter and sugar.
Add eggs and bananas. Beat well. Add sour cream, vanilla, bourbon. Beat some more. 🙂 Gradually add dry ingredients (in three or four additions). Combine well.
Pour batter into mini-loaf pans. Top with streusel.
Bake at 350 degrees F for 35 minutes (in my oven, anyway) or till toothpick inserted comes out clean.
I like to think Nanny would be impressed, even though there’s a wee smidge of bourbon in the recipe. She used to make mini-loaves of her own banana bread to sell in the store.