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Banana-nut loaf with streusel topping

Banana-nut loaf with streusel topping
Los Angeles Times

Yom Kippur is a holiday for fasting, not for eating, though we certainly celebrate when the day is done and we can finally sit down at the table. Usually, we do it in the same way. Almost every Yom Kippur ... Read more

Active work time: 30 minutes | Total preparation time: 1 1/2 hours | Serves 32

Streusel topping

  • 1/4 cup brown sugar, packed
  • 2 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 2 tablespoons unsalted butter, margarine or shortening
  • 1/4 cup chopped walnuts or pecans

Step 1Stir together the brown sugar, flour, cinnamon and butter just until crumbly; do not overmix. Stir in the chopped walnuts. Cover and set aside.


  • 2 cups walnuts or pecans
  • 3/4 cup finely ground walnuts or pecans
  • 2 cups sugar
  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, margarine or shortening, cut in pieces
  • 2 cups (about 5 large) mashed bananas
  • 4 eggs
  • 1/2 cup milk

Step 1Toast the nuts in a dry skillet over medium heat until lightly browned, 6 to 8 minutes. Chop them and set aside.

Step 2Heat the oven to 350 degrees. Grease 4 (8x3 3/4-inch) disposable aluminum loaf pans; sprinkle them with the ground nuts and set them aside.

Step 3In a large mixing bowl, blend the sugar, flour, baking soda and salt. Add the butter and blend until crumbly. With a rubber spatula, add the chopped walnuts and mix well.

Step 4Beat together the bananas, eggs and milk. Pour the banana mixture into the flour mixture all at once. Stir gently just until all the dry ingredients are moistened; do not overstir. Spoon the batter into the loaf pans. Sprinkle each loaf with Streusel Topping.

Step 5Bake until a toothpick inserted in the center comes out clean and the loaves come away from the sides of the pans, 45 minutes.


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