I love Banana Bread!
I love Streusel!
I don’t know why I didn’t think of combining the two before, but now that I have, I can’t go back! Since being diagnosed with Celiac Disease this year I have had to relearn how to bake all my recipes. I found that this one is so good with any all-purpose gluten-free flour with xanthan gum in the mix. This is the one that I have been using lately and my kids approve!
This recipe is so moist and delicious with a flavorful crunch topping. My family always gets excited when they come home and smell this in the oven. I want another piece right now!
3 ripe bananas
1/3 cup melted butter
1 cup of sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose gluten-free flour
1/4 cup all-purpose gluten-free flour
1/3 cup firmly packed brown sugar (make sure it’s gluten-free. I learned this the hard way that not all brown sugar is gluten-free.)
2 tablespoons unsalted butter, chilled, cut into small pieces
1/2 teaspoon cinnamon
Preheat the oven to 350°F and butter a 4×8-inch loaf pan.
In a mixing bowl, mash the ripe bananas until smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan.
Mix all of the Streusel ingredients together with a fork. Crumble on top of bread.
Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F or until a tester inserted into the center comes out clean.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve.