Going back to school usually brings the need for new breakfast ideas, lunchbox treats, and healthy after-school snacks. If you have any of these needs, here is a great recipe for you. Struesel Topped Banana Nut Bread has healthy oats, bananas, and nuts among its ingredients. With a glass of milk it can serve as a quick breakfast as well as a healthy after-school snack. A slice in the lunchbox is also a good idea. Adults love it too with a good cup of coffee, hot tea, etc. When the weather turns cold, the children may want to enjoy this bread with hot chocolate rather than milk.
STRUESEL-TOPPED BANANA NUT BREAD
1/2 cup firmly packed light brown sugar*
7 tbsp uncooked regular oats
1/3 cup flour
1/3 cup cold butter or margarine, cut into pieces
2 small ripe bananas, mashed (1 cup)
2 large eggs
1/2 cup sugar*
1/3 cup butter or margarine, melted
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup chopped toasted pecans
1 tsp vanilla extract
Combine the light brown sugar, oats, and flour. Cut in the 1/3 cup cold butter with a pastry blender until crumbly; chill this struesel.
Beat banana and eggs, sugar, butter in a large mixing bowl at medium speed with an electric mixer for 1 minute or only until smooth.
Combine the 1 1/2 cups flour and baking powder, baking soda, and salt. Add to the banana mixture, beating just until the dry ingredients are moistened. Stir in the vanilla and pecans.
Spoon batter into 3 greased mini loaf pans. Sprinkle each loaf evenly with the struesel. Bake at 340 degrees for 35 minutes. Cool in pans on a wire rack for 5 minutes. Carefully remove bread from the pans and cool completely on wire rack.
*Diabetics can enjoy this bread by substituting 1/4 cup Splenda Brown Sugar Blend for the brown sugar and 1/4 to 1/3 cup of Splenda sugar blend for the sugar.
Enjoy!
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