Banana Streusel Bread
6 T. all-purpose flour
6 (packed) T. light brown sugar
3 T. unsalted butter at room temperature
1/4 t. cinnamon
2 C. unsifted cake flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 C. ripe mashed banana (2 large or 3 medium)
3 T. whole milk
1 t. vanilla
1/2 C. butter
1 C. sugar
1 large egg
For the streusel:
Using your fingertips, mix together the flour, sugar, butter and cinnamon until
lumpy; set aside.
For the cake:
Adjust rack in lower third of oven; preheat oven to 350° F. Grease and flour a 9
x 5 x 3-inch bread pan (see Note).
Sift the dry ingredients onto a sheet of wax paper. Mash the bananas in a medium
bowl, then add the milk and vanilla; blend well.
Using an electric mixer, preferably with a paddle attachment, or a hand mixer,
cream the butter and sugar until fluffy, beat in the egg until completely
incorporated. Add the banana mixture (it will look curdled, that's OK). With the
mixer on low speed, gradually add the flour mixture. Spoon the batter into the
prepared pan and smooth the top with a rubber spatula. Sprinkle the streusel
over the top.
Bake for 40 to 50 minutes, until a cake tester comes out clean (not sticky) when
inserted into the center of the cake.
Place the bread in its pan on a rack to cool for 10 minutes. Then, gently tap
the pan on the counter to see if the bread is releasing from the sides. Place
another rack on top of the bread, invert, and carefully remove the pan. Place
the other rack on the cake again and invert streusel-side up. Let cool
completely before slicing.