A twist on traditional banana bread. I think you will like the autumn-like taste of this bread.
serves 16 ( 5 points +)
streusel:
- 1/3 c. old-fashioned rolled oats
- 1/3 c. brown sugar
- 1 T. flour
- 1/4 tsp. salt
- 2 T. butter, melted
- 2 T. chopped walnuts
Bread:
- 2 c. flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 T. butter, softened
- 2/3 c. sugar
- 3/4 c. egg beaters
- 2 medium bananas
- 1 tsp. vanilla
- 3/4 c. low-fat buttermilk
Preheat oven to 350 and spray a loaf pan with nonstick spray.
Combine streusel toppings in a medium bowl and set aside.
For bread, combine flour, baking soda, baking powder and salt in a small bowl.
In a mixing bowl, beat butter and sugar until crumbly. Add
egg beaters, bananas and vanilla. Mix well. Add flour mixture,
alternately with buttermilk, beginning and ending with flour mixture.
Mix until just combined.
Spread half of the batter in the loaf pan. Sprinkle with
half of the streusel topping. Top with remaining batter and swirl.
Sprinkle remaining streusel over the top of the bread.
Bake for 50 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes in the pan before removing
bread to cool completely on a wire rack.