Christmas Banana Bread

• temps total: 2 hours 25 minutes

Ingrédients

Crumble

1/2 cup granulated sugar (100g)

3/4 cup all-purpose flour (90g)

6 Tbsp unsalted butter, cold and diced (85g)

pinch of salt

Banana bread

2 cups all-purpose flour (240g)

1 1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, melted (113g)

3/4 cup light brown sugar, packed (165g)

1/4 cup granulated sugar (50g)

1 cup mashed bananas (about 3 medium bananas)

1 egg, room temperature

3 Tbsp milk, room temperature

1 1/2 tsp vanilla

1/2 tsp almond extract (optional)

1/2 cup white chocolate chips (85g)

1/2 cup Christmas sprinkles (75g)

Glaze

1 1/4 cups powdered sugar (142g)

1/4 tsp vanilla

2 Tbsp milk

Instructions

For the crumble:

Stir together flour, sugar, and a pinch of salt.

Add butter, diced into cubes, and use your fingers to rub the butter into the flour mixture until it forms small crumbs. Squeeze a handful and break apart for bigger chunks. Refrigerate while you make the batter.

For the banana bread:

Preheat oven to 350°F and grease a 9x5-inch loaf pan.

Whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, mix together melted butter, brown sugar, and granulated sugar until combined.

Mix in mashed bananas.

Add egg, milk, vanilla, and almond extract. Mix until combined.

Fold in dry ingredients.

Fold in sprinkles and white chocolate chips. Do not over mix.

Scoop batter into pan and smooth the top. Sprinkle crumble evenly on top and gently press it in so it sticks.

Bake at 350°F for 20 minutes, then without opening the oven, lower the temperature to 325°F and continue baking 40-55 minutes. Tent with foil if browning too quickly. The loaf is done when a toothpick inserted into the center comes out with moist crumbs.

Cool in the pan for 15–20 minutes, then transfer to a cooling rack to cool completely, for about 1 hour.

For the glaze:

Whisk together powdered sugar, vanilla, and milk. Drizzle over cooled bread.