Tried & True Tuesday: Banana Streusel Bread

.  I don't have much to report as of this lovely Tuesday.  My life has been rather unexciting as of late [not that it's really ever exciting, I guess?!].  Apparently I need to pick up a hobby or something...

So we're going to hop right into this Tried & True post.  Sound good?  Good.

I've actually made this Banana Streusel Bread a couple of times.  Gasp!  As you probably know, I don't make many things twice, so if I do, it must be good.  But not only is this unique bread outrageously delicious, filled with banana goodness and chunks of creamy caramel, this loaf is quite pretty.  To go along with the scrumptious bananas and rich caramel [yes, I'm repeating this twice so you don't miss out on these facts!], the bread is topped with crunchy pecans, adding a deep nutty flavor and rounding out the elements oh-so-wonderfully.

This bread, as all quick breads are, is simple and easy, perfect for a busy week night adventure in the kitchen or as a wonderful weekend treat.  Either way, it's a win  .

From JoyofBaking.com

Ingredients:

2 c. all purpose flour

1/2 c. light brown sugar

1-1/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 c. pecans, coarsely chopped

1 (5.5 oz.) package chewy caramels, coarsely chopped

2 ripe large bananas, mashed

2 large eggs, lightly beaten

1/2 c. unsalted butter, melted and cooled

1/3 c. flavored yogurt (plain, coffee, vanilla, or caramel flavored)

1 tsp. vanilla extract

Directions:

1. Heat oven to 350°F and place rack in center of oven.  Butter or spray with non-stick vegetable spray bottom and sides of 9x5-inch loaf pan.  Set aside.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, 2/3 cup pecans, and half of chopped caramels.  Set aside.
3. In a medium bowl, combine bananas, eggs, butter, yogurt, and vanilla extract.  Lightly fold wet ingredients into dry ingredients just until combined and batter is thick and chunky (do not over mix).  Spread batter evenly into prepared pan and sprinkle with remaining 1/3 cup pecans and chopped caramels.
4. Bake 50 to 60 minutes or until bread is golden and toothpick inserted in center of bread comes out clean.  Place on wire rack to cool before removing bread from pan.

Yield: 1 loaf