Streusel-Topped Banana Bread With Maple Frosting. It’s been a long time since I’ve made banana bread. I keep tossing brown bananas into my freezer for smoothies but it’s been even longer since I’ve made smoothies so the freezer full of bananas.
I was simply forced to make banana bread this week. I didn’t really have a choice when it came to the streusel or the maple frosting either. Cannot. Get. Enough.
Streusel-Topped Banana Bread With Maple Frosting
Banana Bread
Makes one medium loaf.
Pre-heat oven to 350°F.
- 1/3 cup shortening or unsalted butter
- 2/3 cup brown sugar
- 1 egg
- 3 medium bananas, mashed
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped walnuts (optional)
Cream together shortening and sugar. Add eggs, bananas, lemon juice, and vanilla.
Once the wet ingredients are mixed together, add the baking soda, baking powder, salt, and flour. Mix until combined.
Stir in walnuts if you desire.
Line pan with parchment paper or spray with baking spray. Fill the pan with banana goodness. If you like, you can just bake this as-is for a tasty treat… or you can get fancy with streusel & frosting.
Top with streusel before baking.
Streusel
- 2 ounces cold butter cut into small pieces
- 1/3 cup flour
- 1/3 cup of uncooked oatmeal
- 1/3 cup brown sugar
- 1/8 teaspoon salt
- 1 small egg
- 1/3 cup walnuts
Pulse in small amounts in a small food processor, watching texture to be sure it clumps only in pea-sized bits or a little larger. If you place the food processor on low, the streusel will become doughy. Paying attention to these details is how we bake with love. Sprinkle oats-y, nutty goodness all over the top of the loaf.
Bake for about 50 minutes to an hour or until a fork comes out clean or a bread tester inserted comes out red. Do not over-bake or bread will become dry.
Maple Cream Cheese Frosting
- 2 ounces cream cheese
- 2 ounces unsalted butter
- 1/4 teaspoon sea salt
- 1/2 pound powdered sugar
- 1/8 teaspoon fresh lemon juice
- 2 teaspoons maple extract
- About 1 tablespoon warm water
Place all ingredients in a mixing bowl and mix on the lowest setting so it doesn’t fly out of the bowl. Turn up speed after the ingredients come together and whip for a couple of minutes.
Drizzle daintily yet liberally over your banana bread after it is done baking.
This fancy banana bread is difficult to slice when hot, so it is best served when fully cooled to room temperature.
Now I shall be making blueberry mango smoothies to make up for this streusel-y, mapley goodness. You know, tomorrow.