We are pretty big banana bread fans over here, in fact, I could honestly say it’s a staple in our house. There are always a few frozen bananas in our freezer just waiting to be baked into bread and that way whenever I have company coming with nothing to make or somewhere to go with nothing to bring, I have a go-to dessert, afternoon snack or breakfast option to bring along with me. I also love bringing banana bread with us when we go on weekend trips with the kids. It’s quick, doesn’t have to be refrigerated and I can give it to the kids as an easy breakfast before we start our day.

I’ve posted banana bread recipes on the blog before (check out my Maple Granola Banana Bread here) but I am kind of excited about this one because it has a little added sweetness with the nutty crust crumble and chopped nuts from Royal Nuts inside as well. If you are looking for an easy Sunday baking option, something to last through the week, or the perfect take-along for your mini-getaway this is it! Also, this recipe makes two loaves, because let’s be real two loaves is always better than one and it freezes really well too!

Crispy Nut Crunch Banana Bread

INGREDIENTS

• 5 ripe bananas
• 4 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• a pinch of salt
• 3/4 cup Deluxe Mixed Nuts from Royal Nuts (chopped)

• 1 cup brown sugar
• 1 cup butter, softened
• 1 1/3 cup pure maple syrup
• 4 eggs
• 1 tsp vanilla

TOPPING

• 1/2 cup Deluxe Mixed Nuts from Royal Nuts (chopped)
• 2 tsp melted butter
• 1 tsp brown sugar

DIRECTIONS

1. Preheat oven to 350 degrees F
2. Butter and flour two 9×5 inch loaf pans (this recipe makes two loaves!)
3. Mash bananas, set aside
4. In one bowl, combine flour, baking powder, baking soda, salt and ¾ cup of mixed nuts
5. In another bowl, mix eggs, butter, sugar, maple syrup and vanilla until well combined
6. Add dry ingredients to wet ingredients and mix well
7. Add bananas
8. Pour batter into two pans evenly filling about ¾ of the way in each pan
9. Combine remaining ½ cup of mixed nuts, melted butter and brown sugar for topping
10. Sprinkle the topping over both loaves evenly covering the top
11. Bake for 55-60 min on the centre rack
12. Let stand for about 20-30 minutes to cool before serving

Serve with tea, coffee  or milk for the little ones, and enjoy!

xo

Vanessa