Streusel Topping
• All-Purpose Flour | - | 1/4 cup
• Firmly-Packed Dark Brown Sugar | - | 1/4 cup
• Chopped Walnuts | - | 1/4 cup
• Butter | - | 2 tablespoons

Bread
• All-Purpose Flour | - | 1-2/3 cups
• Baking Powder | 62712 | 2 teaspoons
• Salt | - | 1/2 teaspoon
• Butter | - | 6 tablespoons
• Firmly-Packed Dark Brown Sugar | - | 2/3 cup
• Eggs | - | 2
• Peeled, Mashed Bananas | - | 2-1/3 cups (about 4-5 bananas)
• Vanilla Extract | 67721 | 1 teaspoon
• Chopped Walnuts | - | 1/2 cup

1. Preheat oven to 325ºF. Prepare 9 in. x 5 in. loaf pan with vegetable pan spray.
2. For streusel topping, combine all ingredients in small bowl; mix until mixture resembles coarse crumbs.
3. In small bowl, combine flour, baking powder and salt.
4. In large bowl, beat butter and sugar with electric mixer until light and fluffy.
5. Add eggs, bananas and vanilla; mix well.
6. Add flour mixture to butter mixture; mix just until blended. Gently stir in walnuts.
7. Pour into prepared pan. Sprinkle streusel evenly over batter.
8. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 15 minutes; remove from pan and cool completely.

1. How to Freeze: Freshly baked banana nut bread can be stored in the freezer for up to a month. Make sure your bread has cooled completely, then wrap it in plastic wrap and aluminum foil. You can also slice your bread before freezing – that way you can just grab as many slices as you need without having to defrost the whole loaf. -Using Ripe Bananas: When it comes to baking with bananas, brown and slightly over-ripe bananas are perfect. Brown bananas are sweeter and have a more pronounced flavor than they do when they’re golden yellow. They’re also easier to mash and better incorporate into your batter. -How to ripen bananas: If your bananas aren’t quite ripe enough yet, don’t despair! Place them in a brown paper bag and put them somewhere warm (like the top of your fridge) for a couple days. The paper bag will help trap the ethylene gas that the fruit gives off, converting the starch in the banana into sugar.