Monday, January 21, 2013

Chocolate Banana Bread with Almond Streusel

Banana bread is one of those things that I can easily eat way too much of.  Sorta like Goldfish crackers and M&M's.  My brain seems to have no sensor that tells my stomach I'm full and before I know it, I ate half a loaf of banana bread, one slice at a time.

It's the reason I try to give away baked goods almost as soon as they're out of the oven.  I'm too weak to resist the temptation.  I can't be trusted!

I've even resorted to hiding M&Ms in weird places so I forget that I have them and then only find them occasionally.  Like, in a drawer with Alka Seltzer and random screwdrivers.  Then it's a pleasant surprise when I stumble upon them later when I'm reaching for the Alka Seltzer.

You do the same thing right?  You hide your M&M's with screwdrivers?  Good.  Just checkin'.

So I probably wouldn't recommend hiding this banana bread with screwdrivers though.  Hammers, maybe.  Screwdrivers, no.  

So this is sorta my go-to banana bread recipe and then I sometimes jazz it up with whatever is around the house.  This time it was chocolate and almonds.  But use what ya' got girl.  Walnuts.  Dried fruit.  Peanut butter.  Or M&M's!  

Here's the recipe!  

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups sugar
1 cup vegetable oil
3 eggs
1 tablespoon vanilla extract
4 ripe bananas, peeled and mashed
1/2 cup semisweet chocolate chips

3/4 cup sugar
3/4 cup flour
1 tablespoon water
1 1/2 teaspoons cinnamon
1/4 cup butter, softened
1/2 cup slivered almonds

1.  Preheat the oven to 350 degrees F and lightly spray two 9"x5" loaf pans with cooking spray.  Set aside.  

2.  Whisk the flour, baking soda, salt, and baking powder in a medium bowl to combine.  Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.  Do not overmix.  Fold in chocolate chips.  

3.  For the streusel, combine all ingredients in a small bowl until crumbly and well incorporated.

3.  Divide the batter evenly between loaf pans. Divide streusel evenly and sprinkle on top of loaves.  Bake 35-45 mins or until a toothpick in the center of the loaves comes out clean.  Allow to cool on wires rack before serving.

Recipe adapted from Brown Eyed Baker and

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