Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 1/4 cup (60ml) buttermilk
  • 1 1/2 cups (360g) mashed ripe bananas (about 3 large)
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1/2 teaspoon salt (3g)
  • 1/2 cup (60g) chopped walnuts
  • 1/2 cup (57g) all-purpose flour (for crumble)
  • 1/4 cup (50g) packed light brown sugar (for crumble)
  • 1/4 teaspoon ground cinnamon (1g) (for crumble)
  • 1/4 cup (57g) cold unsalted butter, cut into small cubes (for crumble)
  • 1/4 cup (30g) chopped walnuts (for crumble)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts. Refrigerate until ready to use.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the mashed bananas and buttermilk.
  6. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  8. Gently fold in the chopped walnuts.
  9. Pour batter into the prepared loaf pan. Sprinkle the crumble topping evenly over the batter.
  10. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (Check at 50 minutes and tent with foil if the top is browning too quickly.)
  11. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.