Java Streusel Banana Loaf Bread
Banana bread appears quite often and almost always expectedly in my household. What inspired me to bake it again and again is trying out a different flavor combination. As if to find what makes one banana bread appeals more than the other one.
For the sake of chasing away boredom, I baked one with a riotful flavors. Yes, it could be quite chaotic in terms of experiencing all kinds of different add-in, but it baked quite nicely and moist. Test for yourself, maybe you’ll like it too.
Java Streusel Banana Loaf Bread
Yields one 9- x 5-inch loaf
Java Streusel:
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/2 teaspoon instant coffee granules
1/3 cup chopped walnuts
1/3 cup butterscotch chips
Muffin Batter:
3/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup white sugar
2 large eggs
2 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup mild coffee or buttermilk
1 cup pureed very ripe bananas (about 2 large)
1/3 cup semisweet chocolate chips
1/2 cup diced firm banana
Preheat oven to 375 degree F. Grease one 9- x 5-inch loaf with baking spray and line it with parchment paper on the bottom, grease the paper too.
Make java streusel: Place all ingredients in a food processor and process until the mixture is grainy and coarse.
Make muffin batter: Cream butter and both sugar in a mixer bowl until well blended. Add eggs and vanilla, mix well. Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Pour into the batter with the mixer running in a slow speed. Next, pour in coffee/buttermilk and pureed bananas. Fold in chocolate chips and diced bananas last.
Scoop half of the batter into the prepared pan. Crumble half of the java streusel on half of the batter. Finally, scoop the last half of the batter and then crumble last half of the streusel on top.
Bake in the middle rack for about 60-65 minutes. The batter might puff up quite big and as if it will overflow, but it will not. If the loaf browns too quickly in the middle of baking, lower the oven temperature to 325 degree F (and you could also tent it with aluminum foil) and bake until a cake skewer comes out with little crumbs sticking to it. Cool on the rack for 10 minutes and then remove from the pan. Let it cool completely before slicing.
Source: adapted from A Passion for Baking by Marcy Goldman
You’re a good baker! I would never have the guts to tinker with baking recipes.
well…i just modified it a wee bit, not much though!
Comment by Michelle — May 9, 2009 @ 2:23 am
Made this yesterday with some changes. Instead of the butterscotch chips, I pulverized 10 hard coffee candies in my coffee grinder. WOW
What a lovely coffee flavour this gave to the streusel! I omitted the banana chunks and the choc. chips in the batter and used 1/2 cup chopped walnuts instead. I used a watered-down espresso instead of the mild coffee. I also used salted butter instead of unsalted.
This was fantastic! I will make it again and again!
Thanks
you’re welcome Deborah!
Comment by Deborah — June 5, 2009 @ 7:10 am