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Banana Streusel Bread Recipe:

2 cups (260 grams) all-purpose flour

1/2 cup (105 grams) firmly packed light brown sugar

1 1/4 teaspoons (5 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon (2 grams) salt

1 cup (100 grams) coarsely chopped pecans, divided

2/3 cup (125 grams) soft and chewy caramels, coarsely chopped (Can use homemade or store bought (1 - 4.5 ounce (125 gram) package))

2 ripe large bananas, mashed (about 1 cup (240 ml) mashed bananas or 225 grams)

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

1/3 cup (80 ml) (80 grams) plain or flavored yogurt (can also use sour cream)

1 teaspoon (4 grams) pure vanilla extract

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Banana Streusel Bread: Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick vegetable spray) a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Then line the bottom of the pan with a piece of parchment paper.

In a large bowl whisk, or stir, the flour with the sugar, baking powder, baking soda, and salt. Then stir in 2/3 cup (65 grams) of the chopped pecans and 1/3 cup (62 grams) of the chopped caramels.

In a medium-sized bowl mash the bananas with a fork until you have a thick paste. Then whisk in the beaten eggs, melted butter, yogurt, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield a tough, rubbery bread.) Scrape the batter into the prepared pan and sprinkle the remaining 1/3 cup (35 grams) of chopped pecans and chopped caramels over the top of the batter. Bake until the bread is golden brown and a toothpick inserted into the center comes out clean, 55 - 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.

Makes one loaf.


Everyone I know has a Banana Bread recipe in their files. It's one of those recipes that is so easy to make and uses the most basic of ingredients, once you have some ripe bananas on hand. And best of all, it has a delicious flavor and a wonderfully moist texture. It's also a versatile quick bread. For this Banana Bread we add a streusel topping made from chopped pecans and caramels which gives the bread a nice golden brown crisp crust and a sweet caramel flavor. A very special Banana Bread indeed.

Normally when you buy bananas they are yellow, even a little green, in color. Taste one and you will find the flesh does not have a lot of flavor and it's quite firm in texture. While okay for eating out of hand, for making a Banana Bread you want to let the bananas sit on the counter for a few days so their skin ripens and brown spots begin to appear. This is when its flesh becomes wonderfully soft and sweet and perfect for making this Banana Bread. Now, if you have extra ripe bananas, you can freeze them. Just peel the bananas, put them into an airtight container or freezer bag, and place in the freezer.

This recipe does call for yogurt. You can use plain (even Greek) or a flavored yogurt (good choices are coffee, vanilla or even a caramel flavored yogurt). If you don't want to use yogurt, you can substitute with an equal amount of sour cream.

The surprise ingredient in this Banana Streusel Bread is chunks of caramel. Now, you can make the caramels, or you can use store bought (either soft or firm caramels).