I simply cannot just have 1 banana bread recipe, there’s just so many variations that you can make for banana bread that stopping at 1 is not good enough. If you are into baking, there is a chance that you’ve probably made banana bread before. tell me honestly, did you try making only 1 variation?

I started with the classic basic banana bread. You know that simple plain one that you can usually find in cafe, or the one you make at home when you have a overripe banana. No chocolate chip, no nuts, no fruits. Simply plain delicious banana bread.

I’ve made quite a lot of banana bread variations, and still when I have overripe banana, I still think of using it for banana bread. I love making variations and playing around with texture and flavors. In today’s recipe, I am sharing with you a loaded banana bread. Every slice is loaded with chocolate chips (lots of them) and chopped toasted walnuts too. That for me is a sure elevation of plain banana bread. Chocolate often have that effect on me.

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 hope you will experience the same too if you make this.

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 or crumble toppings, 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. Not to forget, the decadent bits of chocolate chips inside and out.

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!

Ingredients:

• 3 large ripe Bananas – mashed
• 1/4 cup Flavorless Oil
•  1/2 teaspoon Vanilla Extract
• 1 Egg – room temperature
•  3/4 granulated sugar
•  1 cup All-Purpose Flour
•  1/2 teaspoon baking soda
•  1/4 teaspoon Salt
•  2 tablespoon buttermilk or Milk
• 3/4 cup Chocolate Chips

Crumble Toppings

•  2 tablespoon All-Purpose Flour
• 1 tablespoon Brown Sugar
•  1 tablespoon Granulated Sugar
•  2 tablespoon Unsalted Butter
•  2 tablespoon chopped Walnuts
•  1 tablespoon shredded Coconut – optional
•  3/4 teaspoon instant Coffee Powder – optional

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 the 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? Turkish Bagel / Simit

I cannot even begin to express how happy I am with this “Simit” or Turkish Bagel as some people call it. It is a very simple recipe, that used basic bread ingredients. In case you care, this bread is dairy free or vegan. No egg, butter or milk. Simply old fashion bread flour, water, oil, salt and a small amount of sugar. It is definitely a bread that you would love to have for breakfast. Spread some cream cheese and I am telling you, this will be your favorite breakfast bread. Or if you want something on the sweet side, jam is highly recommended, or even just plain spread of butter.

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