- 2 cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon of baking powder
- Pinch of salt
- Pinch of nutmeg
- 1 ½ teaspoons of ground cinnamon
- ½ cup of room temperature unsalted butter
- ½ cup white sugar
- ½ cup (packed) brown sugar
- 2 eggs
- 5 ripe bananas, mashed but with a few chunks
- ¼ cup buttermilk
- 1 ½ teaspoons of vanilla
- ¾ cup of walnuts, chopped
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons flour
- ¼ stick of butter, cut into pieces
- Preheat oven to 350 degrees F. Spray your Bundt pan with cooking spray and flour the inside to keep your bread from sticking. Set pan aside.
- For the crumble topping, mix your brown sugar, cinnamon, and flour together. Now drop your pieces of butter in the mixture and work with your fingers. The more you work the butter into the mixture, the more the ingredients will combine and turn into a crumble. Note: using butter that is “too soft” will make this more of a mush. Your butter needs to be ever so slightly softened but have enough to combine the ingredients into the crumble.
- In a bowl, whisk together your flour, baking soda, baking powder, salt, nutmeg, and ground cinnamon.
- In a larger bowl, use your hand mixer to cream your room temperature butter, your white sugar, and brown sugar until fully incorporated.
- Add your eggs, one at a time until the mixture is perfectly smooth. After this step, you will no longer need your hand mixer. Just a spoon!
- With your spoon, add in your mashed bananas, buttermilk, and vanilla.
- Slowly stir in your dry ingredients. Once you have fully incorporated your dry mixture, fold in your walnuts.
- Pour your batter into your pan and sprinkle with the crumble topping. Bake from 40 - 50 minutes depending on how your oven cooks. You’ll know the bread is ready once you insert a toothpick in the thickest part of the cake and it comes out clean.
- Remove from the oven and allow the bread to cool. The “flipping” of the Bundt will be tricky since your crumble topping is technically on the bottom of the bread. So, you’ll flip the bread out of the Bundt pan and then need to flip it again to have the crunch topping on the top.
- Wrap the bread in plastic wrap and store for a few days, if if you can keep everyone from eating it!
- You can also make banana bread muffins with this recipe. Everything with this recipe is the same except baking time is only 20 – 25 minutes and it yields about 16 muffins.