Banana Bread W/ Caramel Almond Crunch Topping

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 3 -4 bananas, overripe (the nastier the better)
• 1 1/4 cups granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 eggs, at room temperature
• 1 teaspoon vanilla bean paste
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons baking soda
• 1/2 cup walnuts, toasted and chopped (optional)
• 1 1/2 tablespoons unsalted butter, cold, diced small
• 1 cup sliced almonds, toasted and chopped
• 1/2 cup brown sugar, scant, not packed

Recipe

• 1 preheat oven to 350°. lightly grease a 9 x 5 x 3-inch loaf pan.
• 2 place the bananas and granulated sugar in the bowl of a mixer and whip on medium-high for 2 to 3 minutes.
• 3 add the melted butter, eggs and vanilla, whipping well and scraping down the sides of the bowl as necessary.
• 4 in a small bowl, mix together the flour, salt, baking soda and walnuts (if using). add to the banana mixture and beat to combine.
• 5 pour into the prepared pan and make the topping.
• 6 for the topping, combine the almonds and brown sugar in a small bowl. add the diced butter and using two knives or your fingers, blend to create the crumbly streusel topping.
• 7 sprinkle on top of loaf (makes a thick layer) and pat down slightly.
• 8 bake for 55-65 minutes until cake tester comes out clean.
• 9 note; i reduced the oven temp to 300° and put a loose foil tent over the loaf for the last 15 minutes as the almonds looked like they were going to burn.