Charlene's Recipe

Banana Crunch Bread

Category: Bread

Makes 1 loaf (12 slices)
Complete in 1 hour 20 minutes

2 cup all purpose flour
1 cup sugar
2 tsp baking powder
2 tsp (1 stick) cold butter or margarine, cut into pieces
2 large ripe bananas, mashed (1 cup)
1 cup coarsley chopped walnuts
1/4 cup finely chopped candied ginger
2 egg
1 tsp vanilla

CRUNCH TOPPING:
1/2 cup all purpose flour
1/4 cup granulated sugar
1/4 cup (1/2 stick) butter or margarine, melted
3/4 tsp ground cinnamon
2 Tbsp confectioners' sugar

Heat oven to 350. Grease a 9x5x9-inch pan.
Combine flour, sugar, baking powder and salt in a large bowl. With a pastry blender or 2 knives used scissor fashion, cut in butter until mixture is just moistened. Spoon evenly over batter.
Prepare crunch topping: Combine flour, granulated sugar, butter and cinnamon in a small bowl. Sprinkle evenly over batter.
Bake in heated 350 oven for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. If loaf begins to brown to quickly; cover loosely with foil. Cook loaf in pan for 10 minutes. Turn loaf out onto a rack to cool completely. Sprinkle cooked bread with confectioners sugar.

TO MAKE MUFFINS:
Grease an oversized 6 muffin pan. Divide half of dough evenly among muffin cups. Bake in heated 350 oven for 25 minutes or until a wooden pick inserted in center comes out clean. Repeat with remaining dough for a total of 12 muffins.