Banana Bread with Peanut Butter Streusel

For the bread:

Heat oven to 350ºF. Grease the bottom and sides of a 9-inch loaf pan with butter. Set aside.

In a large bowl add the flour, granulated sugar, brown sugar, baking powder, salt, canola oil, milk and egg. Beat all of the ingredients together. Set aside.

Peel the bananas and add them to a medium size bowl. Mash the bananas so that they are a little bit on the chunky side. When mashed, 3 medium size bananas should yield about 1 ¼ heaping cups.

Add the bananas to the flour and sugar mixture. Beat all of the ingredients just long enough so that the batter becomes thin enough to pour (about 2 minutes).

Add the batter to the greased loaf pan and set aside.

For the streusel:

Add the butter to a medium size bowl that can go in the microwave. Heat the butter in the microwave for about 20 seconds.

Then add the flour, brown sugar and peanut butter. Mix and mash the ingredients together until the mixture turns into crumbles. Depending on the consistency of the peanut butter that you use, you may need to add a little bit more flour to get a crumble texture.

Sprinkle the streusel on top of the batter with a spoon. Use the back of your spoon to lightly pack the streusel into the batter just a little bit.

Bake in the preheated oven for about 65 to 70 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool slightly. Then use a knife to loosen the bread from the sides of the pan and carefully remove the bread from the pan. The streusel should stick to the top of the bread.

Let cool completely before slicing.

(Bread recipe adapted from “Banana Nut Bread.” Recipe. Betty Crocker’s Cookbook 1979. New York: Golden Press, Western Publishing Company, 1979.)