Ingredients
Units
Scale
CRUMB TOPPING
- 2 tablespoons granulated sugar
- 1 cup chopped walnuts, toasted
- 1 tablespoon I Can’t Believe It’s Not Butter
BREAD
- 1 cup granulated sugar
- 1/2 cup I Can’t Believe It’s Not Butter
- 2 large eggs
- 2 tablespoons buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup (4 medium) ripe bananas, mashed
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup chopped walnuts, toasted
Instructions
- In a small bowl, mix sugar, walnuts and butter just until the walnuts are evenly coated; set aside.
- Heat oven to 350 degrees F. Use a baking spray with flour, generously grease bottom and sides of a 9×5-inch or 8×4-inch baking pan; set aside.
- In a large bowl using an electric mixer on medium speed, cream sugar and butter until light and fluffy. Add eggs, buttermilk, vanilla and mashed bananas; continue to mix until just combines, about 1 minute.
- Gradually add flour, baking powder, baking soda and nutmeg. Fold in the remaining 1 cup of walnuts. Pour batter into prepared baking pan. Evenly sprinkle and lightly press crumb topping over batter.
- Bake for 50 to 60 minutes or until a wooden skewer inserted into center comes out clean. Cool for 15 minutes in pan. Remove bread from pan and allow for additional cooling on a wire rack. Serve warm or at room temperature with a generous spread of I Can’t Believe It’s Not Butter. ENJOY!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Cuisine: American