Ingredients for Banana Nut Crunch Bread
- 0 Water
- 3 ripe bananas
- 1/2 teaspoon salt
- 3/4 cup butter
- 0 Honey
- 0 Instant Nonfat Dry Milk Powder
- 1 cup Banana Nut Crunch cereal
- 0 Bread Flour
- 0 Whole Wheat Flour
- 0 Yeast
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 2 cups all-purpose flour
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How to Make Banana Nut Crunch Bread
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, mash the bananas until mostly smooth. Add the eggs, oil, and vanilla extract; mix well.
- In a separate bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped walnuts and pecans.
- For the crumble topping: In a medium bowl, combine the flour, brown sugar, oats, butter, and cinnamon. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour the batter into the prepared loaf pan. Sprinkle the crumble topping evenly over the batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
39g
Fat
8g
Carbs
15g
