This cinnamon banana bread is perfect as a thoughtful, handmade gift, tasty snack, or special breakfast. Of course, the streusel filling provides a wonderful textural contrast to each slice-the crunch from the filling and the soft bread.
White whole-wheat flour, made from a lighter variety of wheat, has a milder flavour and paler colour compared with traditional whole-wheat flour. If white whole wheat flour can't be found, regular whole wheat flour works great, too.
– 4 large very ripe bananas, mashed (about 2 cups) – 1/2 cup vegetable oil – 1/3 cup packed dark brown sugar plus 2 1/2 tablespoons, divided – 2 large egg – 2 teaspoons vanilla extract
– 1 cup white whole-wheat flour plus 2 tablespoons, divided – 1 cup all-purpose flour – 1 teaspoon baking soda – 3/4 teaspoon salt – 1/2 teaspoon baking powder – 1/4 cup coarsely chopped walnuts, toasted (see Tip) – 2 tablespoons unsalted butter, melted – 2 teaspoons ground cinnamon
Preheat oven to 350°F. Lightly coat the inside of a 9x5 inch loaf pan with cooking spray. In a medium-sized bowl, whisk mashed bananas, oil, eggs, vanilla, and 1/3 cup brown sugar until smooth.
In a large bowl, whisk together the following: 1 cup whole-wheat flour, all-purpose flour, baking soda, salt, and baking powder. Add in banana mixture; make well in flour mixture and fold in until just combined. Transfer the batter, using about 2 cups of the mixture, into the preheated loaf pan, spreading evenly.
In a medium bowl, whisk together the walnuts, melted butter, cinnamon, and the remaining 2 1/2 tablespoons of brown sugar and 2 tablespoons of whole-wheat flour. Spread half of the streusel evenly over the batter in the pan. Spread half of the remaining batter (about 2 cups) evenly over the streusel.
About 1 hour of baking is needed or until a wooden pick inserted in the center comes out with a few moist crumbs. If needed, cover the food with foil halfway through the cooking to prevent overbrowning.
Allow to cool on a wire rack for 15 minutes. Using oven mitts, carefully lift the pan and cool on the rack about forty-five minutes. Serve the cake warm or cold, sliced.