Banana Streusel Bread Tested Recipe

Banana Streusel Bread Recipe

It seems that every time I open a food magazine or cookbook I am enticed by a new banana bread recipe. This time it was in a BBC Good Food magazine where their recipe for a Banana Streusel Bread contained so many flavorful ingredients that I just knew it was a winner.

The surprise ingredient in this Banana Streusel Bread is chunks of caramel. Now, we do not have to make the caramel, all we need to do is to cut up pieces of "Werther's Original Caramels" which are found in the candy section of your grocery store. Some of the pieces of caramel are folded into the banana bread batter and some are mixed with pieces of pecans for a delicious streusel topping. I love the decadence of the pecan and caramel streusel topping. Now, when the bread first comes out of the oven the caramel pieces on top of the bread are hard and brittle, but as the bread cools, the caramel melts and becomes all soft and sticky and melds with the pecans. Absolutely delicious.

Note: Although this recipe calls for coffee flavored yogurt, which goes very well with the mashed bananas, caramel and pecans, you can substitute caramel, vanilla, or even plain yogurt with excellent results.


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Banana Streusel Bread: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, 2/3 cup of pecans, and half of the chopped caramels.

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, yogurt, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield a tough, rubbery bread.) Scrape the batter into the prepared pan and sprinkle remaining 1/3 cup of pecans and chopped caramels over the top of the batter. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, 50 - 60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes one - 9 inch loaf.

Banana Streusel Bread Recipe:

2 cups (260 grams) all-purpose flour

1/2 cup (110 grams) light brown sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup (100 grams) pecans, coarsely chopped

1 - 5.5 ounce (155 gram) package of Werther's Original Chewy Caramels, coarsely chopped

2 ripe large bananas, mashed

2 large eggs, lightly beaten

1/2 cup (113 grams) unsalted butter, melted and cooled

1/3 cup coffee flavored yogurt (can also use plain, vanilla, or caramel flavored yogurt)

1 teaspoon pure vanilla extract