Is there anything better than the smell of homemade banana bread? Nope. Banana bread is sweet, moist, dense, lightly spiced, and packed with banana flavor. And has a deliciously crunch topping.
Even though my mom didn’t bake very often growing up, banana bread is one thing she made, and made very well.
For the batter:
1/2 cup unsalted butter, softened
1 cup lightly packed brown sugar
2 large eggs, beaten
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cup mashed bananas (about 3)
1/2 cup plain Greek yogurt
1 tsp vanilla
For the topping:
2 tbsp sugar
2 1/2 tbsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
3 tbsp all-purpose flour
3 tbsp crushed walnuts
Preheat oven to 350 degrees. Grease and flour one 9-inch loaf pan (or 3 small ones).
In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
Whisk together the flour, baking soda, and salt; add the butter mixture.
Add the yogurt, bananas, and vanilla – stirring until ingredients are just combined.
Pour into prepared pan.
For topping, in a small bowl, combine the brown sugar, flour, sugar and spices; cut in butter until crumbly. Stir in nuts. Sprinkle over batter.
Bake for 50 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes and then turn the loaf out onto a rack.
Bread will keep for a few days wrapped up tightly at room temperature, a few more days if stored in the fridge.