Banana-Crunch Bread

Course : Breads
Serves: 6
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2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter or margaine -- (1 stick), cut in pieces
1 cup mashed ripe bananas
1 cup walnuts -- coarsely chopped
1/4 cup candied ginger root -- finely chopped
2 large eggs
1 teaspoon vanilla
---crunch topping
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine -- (1/2 stick), melted
3/4 teaspoon ground cinnamon
2 tablespoons confectioners sugar

Preparation / Directions:

1. Heat oven to 350 ø. Grease a 9x5x3 inch loaf pan *see note. 2. Combine flour, sugar, baking powder and salt in large bowl. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles coarse crumbs. Stir in bananas, walnuts, ginger, eggs and vanilla until mixture is just moistened. Spoon batter evenly into prepared pan. 3. Prepare crunch topping: Combine flour, sugar, butter and cinnamon in a small bowl. Sprinkle evenly over batter. 4. Bake in a 350 ø oven for 70 (yes 70) minutes or until wooden pick inserted in center comes out clean. If bread begins to brown too quickly, cover loosely with foil. Cool bread in pan 10 minutes. Remove bread from pan to wire rack to cool completely. Sprinkle cooled bread with confectioners sugar. *For muffins: Grease twelve4 1/2 x 2 1/2 inch muffin-pan cups. Bake at 350 ø for 20 minutes or until wooden pick inserted in center comes out clean.


Nutritional Information:

595 Calories (kcal); 21g Total Fat; (31% calories from fat); 12g Protein; 91g Carbohydrate; 89mg Cholesterol; 616mg Sodium

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