Boffo Struesel-topped Banana Bread

Pre-heat oven to 350 and grease and flour one 9 x 5 loaf pan (including sides): for one loaf:

1-3/4 cup flour
1/2 cup quick oatmeal
3 very ripe bananas (blackened)
3/4 cup packed brown sugar
2 teas cinnamon
1 teas allspice
1 teas nutmeg
3/4 teas baking soda
2 teas baking powder
1/2 teas salt
1/2 cup vegetable or canola oil
3/4 cup walnuts
1 teas orange zest or lemon zest
1/2 cup raisins
2 eggs

for streusel topping:
1/3 cup packed brown sugar
1/4 cup flour
1/4 cup chopped walnuts
3 TBSP softenend butter
cinnamon to taste (recommend 3/4 - 1 teas)
1/4 teas nutmeg

Mix/sift all dry ingredients well. Beat eggs till foamy (about 3 min) in other bowl. Add vegetable oil and orange zest. Add sugar and mix til well blended (about 2 min). Add dry ingredients (slowly). Mix til well-blended and add nuts/raisins. Pour into prepared loaf pan.

Struesel:
Combine sugar, flour, walnuts and cinnamon. By hand or fork blend in softened butter (add more if needed) until streusel batter is grainy/pea size). Sprinkle on top (covering loaf) & bake for 55-60 min. If desired cover with foil for the final 15 minutes. Let stand in pan 15-20 min before removing. Let cool & wrap in foil. Keep covered (or refrigerate overnight). Best served after at least 24 hours.

55-60 min at 350 degrees...cover w/ foil the final 15 min. Let cool in pan. Remove and cool for 2 hours and completely cover. Best served next day. Refrigerate if not serving within a day or two. May be frozen to store.

Serving Size: 12-15 servings per loaf

Number of Servings: 1

Recipe submitted by SparkPeople user BJLEWIS1.