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Walnut Banana Bread Crumble
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Chocolate Chip Walnut Crumble Banana Bread

A banana bread like no other, this Walnut Crumble Banana Bread is lighter and airy than usual banana bread. It is loaded with chocolate chips, and topped with crunchy walnut crumble. What a great way to use overripe banana.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 6
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread
  • 3 large ripe Bananas – mashed
  • 1/4 cup Flavorless Oil
  • 1/2 teaspoon pure Vanilla Extract
  • 1 large Egg – room temperature
  • 3/4 cups Granulated Sugar
  • 1 1/3 cup All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2 tablespoon Buttermilk or Milk
  • 1/3 cup Chocolate Chips
Crumble Toppings
  • 2 tbsp All-Purpose Flour
  • 2 tbsp Rolled Oats
  • 3 tbsp Brown Sugar
  • 1 tbsp Granulated Sugar
  • 1 tbsp Butter – cold or softened
  • 1/4 cup chopped Walnuts or Pecans

Equipment

  • 1 Oven
  • 1 Electric Mixer/hand Mixer

Method
 

  1. Preheat oven to 375F degrees and line a 9-inch loaf pan with parchment paper or spray with oil if not using a liner.
  2. Make the Crumble: Mix all ingredients together. Use your fingers to crumble the mixture. Set aside in the freezer while you make the banana bread batter.
  3. 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.
  4. Mix Dry Ingredients: In a separate bowl, mix flour, baking soda and salt. Set aside.
  5. Cream Egg & Sugar: Using hand mixer or stand mixer, cream the egg and sugar until light in color and smooth and flowing consistency, about 5 minutes.
  6. Wet Ingredients: Turn the mixer in low-speed and gradually pour the banana mixture to the egg and sugar. Mix until just combined.
  7. 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. Do not over mix the batter. The mixture will be runny, that’s fine. Add chocolate chips and mix until just mixed in.
  8. Transfer Batter: Transfer the batter into a 8 or 9-inch loaf pan lined with parchment paper. Remove the crumble from the refrigerator and crumble it with your fingers to loosen it a bit. Sprinkle on top of the bread.
  9. Bake for 1 hour and 3 minutes or until the top turns brown and toothpick inserted in the center comes out clean. If the top starts browning too fast, cover it with aluminum foil then continue baking. This variation bakes a little longer because the top is covered with crumble, make sure to do the toothpick test to check if done. Check at 50 minutes time baking time and adjust as needed.

Notes

Makes 1 9-inch loaf pan. Please note that smaller loaf pan will require more baking time as it is going to the thicker, adjust baking time as needed if usng different pan size.