1/4 c. all-purpose flour
3 Tbs. firmly packed brown sugar
1/4 tsp. ground cinnamon
2 Tbs. unsalted butter, chilled
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 c. mashed ripe bananas(about 2)
1/3 c. milk, at room temp.
2 tsp. vanilla extract
1/2 c. unsalted butter, at room temp.
3/4 c. granulated sugar
2 large eggs, at room temp.
1/3 c. raspberry jam or froz. raspberries
Preheat oven to 350º. Butter a 9x5x3 inch loaf
To prepare streusel topping: In a small bowl,
stir together flour, brown sugar, & cinnamon.
Cut butter in 1/2 inch cubes and distribute
them over flour mixture.With a pastry blender
or two knives used scissors fashion,cut in butter until mixture resembles coarse crumbs. Set aside.
To prepare bread:In a medium sized bowl,
stir together flour, baking powder, baking soda
& salt. In another bowl,stir together bananas,
milk & vanilla until blended.In a large bowl, and using a hand-held electric mixer, cream together butter and sugar until blended.One at a time, add eggs, beating well after each addition. In three additions each, alternately beat in flour mixture and banana mixture, beating just until combined.
Scrape half of batter into prepared pan. Carefully spread jam over surface of batter, leaving a 1/2 inch border around edges.Spread remaining batter over jam, smoothing surface with a spatula. Sprinkle top evenly with streusel topping.Bake for 65 to 75 minutes, or until a cake tester inserted in center of bread comes out clean.If not using the jam recipe, just add the frozen raspberries to
batter and fold in at the end. (I prefer using the
frozen raspberries) Remove pan to wire rack.Cool for 10 minutes before removing bread from pan; finish cooling on rack.Store completely cooled
bread in an airtight container at cool room temp.
(If you use salted butter, omit the salt)