Banana Bread with Salted Peanut Streusel

As always on a Sunday morning, Paul went to get his double latte and I snuggled into bed just a touch more. When he returned from his coffee expedition, I dragged my lazy arse out of bed, threw my hair into a messy ponytail, and splashed my face with water. I am ridiculously slow on Sunday mornings.

This morning brought such a feeling of love to my heart. In the midst of mixing all of today’s ingredients, Nana called. Paul’s mom, “Nana,” is just a love bug/sugar muffin all around. She called and chatted with me for about 10 minutes in which I didn’t speak at all. She dominated the conversation, but that’s just understood when you chat with Nana.

She called because she wanted a recipe I made years ago, “Bonuts.” Her brother, Uncle Ron, will be visiting next Saturday and she will be gathering the family for dinner. Uncle Ron will be killing it with the family history stories.

In prepping for Uncle Ron’s visit, Nana has already grocery shopped for every ingredient, accoutrement, and beverage you can imagine. She has her menu planned: burgers, German potato salad, and dessert. Dessert, hence why she called me.

In our conversation this morning, Nana shared with me that when I made “bonuts” years ago, she was reminded of her sudo-grandmother. Her mother, “Granny,” was an orphan who survived the Spanish Flu and was taken in by an “Old Maid” care giver. This woman was the only grandmother figure that Nana knew. She used to make donuts and so when I made “bonuts,” they reminded Nana of her “grandmother.” I had no idea, but I learned that this morning and it just touched my heart.

None of that has anything to do with today’s recipe, but I just loved that I learned that Darga family story while baking in my little Darga kitchen. Family history is extraordinarily important.

This recipe is fabulous!!! Well, the streusel is fabulous while the banana bread is just hum drum. Okay, I should be honest. I didn’t have the over ripe bananas that any banana bread recipe calls for, but being the “bad news bears” of a baker that I am I just went with it. The bananas that Paul mashed wither ripe, almost unripe, but he mashed away. Oh and I used the bottom of the barrel of my brown sugar container because I stupidly didn’t check my sugar levels. Maybe don’t listen to any advice I give when I bake.

Even with all of my mistakes, this is a delicious banana bread. The salted peanut streusel is crazy awesome! In truth, the banana bread is a little average compared to the sweet & savory streusel. The minute that you get past the streusel, you will be bored with the banana bread. To elevate the bread, I would mix mini milk chocolate chips into the batter. Semisweet would be too strong of a chocolate, but milk chocolate would be delightful.

Definitely give this recipe a go!

Banana Bread with Salted Peanut Streusel (recipe care of countryliving.com)

INGREDIENTS:

For the Streusel: 2 tbsp. unsalted butter (melted) plus more for pan, 1/4 cup all-purpose flour (spooned and leveled), 1/4 cup packed dark brown sugar, 1/4 cup chopped salted peanuts, pinch kosher salt

For the Bread: 1/2 cup all-purpose flour (spooned and leveled), 1/2 tsp. baking powder, 1/2 tsp. baking soda, 3/4 tsp. kosher salt, 3 large (very ripe) bananas (mashed), 1/2 cup packed dark brown sugar, 1/2 cup granulated sugar, 4 tbsp.  unsalted butter, (melted), 2 large eggs

DIRECTIONS: Make streusel: Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; line with parchment paper, leaving a 2-inch overhang on long sides. Whisk together flour and brown sugar in a bowl combined. Add butter, peanuts, and salt. Stir with a fork until clumps form; chill. Whisk together flour, baking powder, baking soda, and salt in a bowl. Whisk together bananas, brown sugar, granulated sugar, butter, and eggs until combined in a second bowl. Add wet ingredients to dry ingredients and stir until mixture is combined. Transfer to prepared pan; smooth top. Sprinkle with streusel. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack 10 minutes, then use overhangs to remove from pan and transfer to rack; cool completely.

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