Banana Bread
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.
