The sweet crunch on top and the soft banana bread texture of this Walnut Coffee Crumble Bread is made me always excited to see this on my table.

I don’t believe that banana bread created equal, because there are just some that are meant to stand out from the rest. I love the classic plain banana bread, but for me the best way to enjoy banana bread is to add twist on it I make it more exciting and interesting. I’ve made quite a lot of banana bread variations and I would say the Double Chocolate Chip Banana Bread has always been my favorite (because I am a chocolate kind of girl), followed by anything with streusel toppings on top, like this one. I like the crunch that the streusel gave to banana bread and the additional sweetness and sugary sweet taste plays well with the soft banana bread.

Ever since I started using streusel on my baked products, I just keep on using it to almost anything that I can use it. Just to name a few, Strawberry Streusel Muffin, Blueberry Streusel Scones, Coconut and Raisins Cream Streusel Scones, Pecan Banana Bread and that’s just few of them. For this one, I added mini chocolate chips with the streusel toppings which made it even more over the top, at least not something like a regular banana bread, right?

What Made This Banana Bread Different?

Another thing that made this banana bread different from regular banana bread is the texture. It has a lighter softer texture as compared to regular dense banana bread and that’s because of creaming process that is not done in regular banana bread. The normal process is the traditional quick bread process where it’s just a straight forward mix of dry ingredients, mixing wet ingredients and then combining both in one bowl. With this one, the creaming process simply cream the egg, sugar and egg until pale in color and light in texture this is what gave the softer banana texture. The creaming process will produce air into the mixture thus producing a lighter banana bread texture. I’ve tried both the regular process and creaming process and the later produces a nicer banana bread, and I’m never going back to the traditional way of doing it. This is just a short change in how you make it, but believe me it’s all worth it. Give it a try to see for yourself. Now let me show you how I made it. Let’s get started!

Double Chocolate Banana Bread  

Ingredients:

• 3 large ripe bananas – mashed
• 1/4 cup vegetable or canola oil
•  1/2 tsp vanilla extract
• 1 egg – room temperature
•  3/4 granulated sugar
•  1 cup all-purpose flour
•  1/2 tsp baking soda
•  1/4 tsp salt
•  2 tbsp buttermilk or milk
• 3/4 cup mini chocolate chips

Crumble

•  2 tbsp all-purpose flour
• 1 tbsp brown sugar
•  1 tbsp white sugar
•  2 tbsp butter
•  2 tbsp chopped walnuts
•  1 tbsp shredded coconut – optional
•  3/4 tsp instant coffee powder (any flavor)

Instructions:

1. Preheat oven to 350F degrees and line a 8″ or 9″ loaf pan with parchment paper or spray with oil if not using a liner.
2. Mash Banana: Peel the bananas and mash using a fork or immersion blender. It doesn’t have to be super smooth, a little of chunk is fine. Add vanilla extract and oil and stir. Cover and set aside.
3. Mix Dry Ingredients: In a separate bowl, mix flour, baking soda and salt. Set aside.
4. Cream Egg & Sugar: Using hand mixer or stand mixer, cream the egg and sugar until light in color with smooth and flowing consistency, about 5 minutes.
5. Wet Ingredients: Turn the mixer in low-speed and gradually pour the banana mixture to the egg and sugar. Mix until just combined.
6. Add Dry Ingredients: In low-speed, gradually add the dry ingredients to the wet ingredients and mix until just combined, then pour the buttermilk and mix just enough to combine. Add 1/2 cup chocolate chips and stir. Do not over mix the batter. The mixture will be runny, that’s fine.
7. Make the Crumble Toppings: In a small bowl, mix flour, sugars, cold butter, walnuts, shredded coconut (if using) and coffee powder. Use your fingers to crumble them together.
8. Transfer in a Pan:  Pour into the prepared loaf pan. Sprinkle the crumble toppings on top then sprinkle remaining 1/4 cup of mini chocolate chips.
9. Bake 55 – 60 minutes or until the top turns brown and toothpick inserted in the center comes out clean.

Makes one 8 -9 -inch loaf

What’s New?

I’ve recently updated the photos for my Chocolate Dipped Almond Ball Cookie This cookie is one adorable delicious cookie made from ground Almonds and was dipped in dark chocolate. It’s a chocolate coated version of Snowball cookie. Check it out!

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