Banana Crunch Bread

Makes One Loaf

• 2 eggs, at room temperature
• 1 cup granulated sugar
• 1/2 cup butter, room temperature
• 3 small, or 2 large ripe bananas, mashed
• 1 teaspoon baking soda
• 1/4 cup hot water
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Crunch Topping

• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup cold butter, in chunks

Directions

Preheat the oven to 350 degrees F. Lightly grease a glass or metal loaf pan. Mix together the flour and salt. Set aside. In a separate bowl, cream together the butter and sugar. Add the eggs, one at a time, beating after each addition.

Mash the bananas with the back of a fork. and add to the egg mixture. Dissolve the baking soda in the hot water and add to the batter. Add the flour mixture and the vanilla. Stir to combine. Your batter will be lumpy. Pour the batter into the prepared loaf pan.

Make the crunch topping. Place the flour, sugar, and butter in a medium bowl. Using your hands, toss the ingredients and then squeeze the butter, flour, and sugar together between your fingers until well combined and crumbly.

Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Be careful not to over bake.

Let the bread cool in the pan for ten minutes and then turn it out onto a rack to cool completely. You'll want to let your banana bread cool completely for easy slicing.