This recipe is inspired by the banana bread I made during my childhood from "The Blender Cookbook." I can't find it anywhere online. I think it's from the manual that came with our blender. This month, I've been snacking on bananas with yogurt and chopped peanuts. This recipe takes these ingredients to another level. If you add chocolate sauce and vanilla bean ice cream, it's a lovely riff on a banana split. Feel free to use any kind of nut for the streusel topping. The streusel is an integral part of the banana bread, so don't skip it. You mix it down and it becomes one with the batter. Make sure to undercook this banana bread. You must take it out when it's still gooey in the center. Otherwise the bread will be dry and you will be sad.
Category: not set
Cuisine: not set
1/4 cup unsalted butter (for the streusel)
1/2 cup brown sugar (for the streusel)
1/3 cup all-purpose flour (for the streusel)
1/4 teaspoon kosher salt (for the streusel)
2/3 cup roasted and salted peanuts finely chopped
1/2 cup unsalted butter (for the cake)
1 3/4 cups all-purpose flour (for the cake)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 bananas very ripe
2 eggs
1/3 cup brown sugar (for the cake)
1/3 cup white sugar
1/2 cup whole milk yogurt
2 tablespoons orange juice fresh or store bought
1 tablespoon vanilla extract
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