BANANA BREAD WITH STREUSEL TOPPING A NEW TWIST RECIPES

Steps:

• Heat oven to 350°F; grease three (3) 5 3/4 X 3 1/4 x 2 inch disposable mini-loaf pans (2 8 1/2 X 4 1/2 loaf pans can be used as well).
• Mix together flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a bowl.
• Beat bananas, eggs, sugar and butter in a large bowl until smooth.
• On low speed, gradually beat in flour mixture.
• Divide among the prepared pans.
• Streusel: Mix flour, sugar, butter, nutmeg and cinnamon in bowl with a fork until crumbly.
• Sprinkle evenly over batter.
• Bake in 350°F oven 30 minutes or until a wooden toothpick inserted in the middle comes out clean.
• If streusel is browning too quickly, cover loosely with foil.
• Cool cakes in pan on wire rack for 10 minutes.
• Remove cakes from pans to racks to cool completely.

Steps:

• Preheat oven to 350°F. Grease a 9- x 5-inch loaf pan with 1 tablespoon of the melted butter; dust with 2 tablespoons of the flour. Hold loaf pan upside down, and gently tap on work surface to shake out excess flour. Set aside.
• Stir together granulated sugar and 1/2 cup of the melted butter in a large bowl until combined. Add eggs, mashed bananas, sour cream, and vanilla; stir well to combine.
• Stir together baking soda, salt, apple pie spice, and 1 1/2 cups of the flour in a bowl. Add to egg mixture; stir until just combined. Spoon mixture into prepared loaf pan.
• Stir together pecans, brown sugar, cinnamon, and remaining 2 tablespoons melted butter and 2 tablespoons flour in a bowl until combined. Sprinkle evenly onto batter in loaf pan. Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 55 to 60 minutes.
• Let loaf cool 10 minutes in loaf pan. Gently turn out onto a wire rack; let cool completely, about 1 hour. To store, wrap in plastic wrap or aluminum foil, and store at room temperature up to 3 days.