I’ve baked banana
bread for years, but my daughter Nicole gave me a recipe for a crunch topping
that makes it even more delicious!

5 ripe bananas

3 eggs

1 teaspoon vanilla

¾ Cup margarine

1 ½ Cups sugar

2 teaspoons baking soda

3 Cups whole wheat flour

1 Cup chopped nuts

1 Cup raisins

 

Streusel Crunch Topping:

2/3 C. flour

½ C. walnuts or pecans, finely chopped

2/3 C. brown sugar

½ C. oatmeal

½ t. cinnamon

½ C. butter, melted.

Mix bananas,
eggs, vanilla, and margarine thoroughly. Add remaining dry ingredients and
blend thoroughly. Stir in optional raisins and nuts. Pour into 2 greased bread
pans. Mix streusel crunch ingredients in a small bowl. Pour melted butter over
the top and mix with a fork until resembles course crumbs. Sprinkle over
batter. Bake at 350 for 20 minutes and 300 for 25 minutes or until toothpick
comes out clean. For muffins, bake at 325 degrees for 25 minutes.