I have a girlfriend coming over for a visit today and thought a yummy breakfast bread sounded nice. I adapted this recipe from my Better Homes and Gardens Cookbook. That book has taught me everything I know!
2 c. all-purpose flour 2 eggs, beaten
1 & 1/2 tsp. baking powder 1 & 1/2 c. mashed banana ( 3 large)
1/2 tsp. baking soda 1/4 c. cooking oil
1/4 tsp. salt 1/4 c. unsweetened applesauce
1/4 tsp cinnamon (I think I added a “heaping” 1/4) 1 c. sugar
* optional streusel topping (honestly, not optional, use it): 1/4 c. packed brown sugar, 3 Tbsp. AP flour, 2 Tbsp. chilled butter
Preheat oven to 350 degrees. Grease a 9″ or 10″ loaf pan (or 2 of the small 7″), set aside. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. In a medium bowl, beat eggs. Add banana, oil, applesauce, and sugar. Whisk until combined. Add wet mixture all at once to flour mixture. Fold mixture until combined. Don’t overbeat…mixture will remain lumpy. At this point, you can stir in a 1/4 cup chopped walnuts if you have them. I didn’t. Wah. Pour mixture into prepared pan(s). If you have decided to use the streusel topping, if not you’re a crazy person, stir together brown sugar and flour. Using a pastry cutter, or 2 knives, cut in cold butter until mixture is coarse and sand-like. Sprinkle topping on to batter. Bake for 50-55 minutes for the 9″ or 10″. Check your 7″ loaves after 40 minutes. Bake until the center of your loaf is set. Leave pan on wire rack to cool for 10 minutes. Loosen sides with a knife and carefully flip over pan to remove the loaf. *tapping the bottom of your pan on the counter or with a knife will help loosen the bottom of the loaf. Allow loaf to cool or just dive on in.