Banana Bread with Hawaij Streusel

Banana Bread with Hawaij Streusel

I have pretty much made a perfect loaf of banana bread. Hawaij is a seasoning from Yemen and it is my new favorite blend! The banana flavor is in the background with the warm spices flowing through every bite. One slice makes a quick breakfast with peanut butter on top!
Make it power bread, add in 1/2 to 1 tsp turmeric, or 1 tbsp fresh ground (if you’re lucky enough to have fresh turmeric) and sweet potato. Along with oats and flax seed, you’ve got a mighty powerhouse of nutrients in one slice! Swap out the banana for pumpkin puree, the possibilities are only as endless as your imagination!

Wet Ingredients

  • 2 Ripe Bananas
  • 1/3 cup rolled oats
  • 3 Eggs
  • 1/4 cup Milk, any kind
  • 1/4 cup Agave Syrup, or maple syrup
  • 1/2 cup Light Brown Sugar
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground cloves

Dry Ingredients

  • 2 1/4 cup Flour, I use half whole wheat, half white
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt

Streusel Filling and Topping

  • 1/4 cup Sugar, white or brown
  • 2 oz Sweet Hawaij Seasoning
  • 2 tbsp Chopped nuts or Ground Flax Seed

Optional

  • 1 cup Shredded zucchini, (squeeze out water), sweet potato or butternut squash.

Mix wet ingredients

  1. Heat oven to 350F. Grease a 9×5 loaf pan. Set aside.
    This can be done in one bowl!
    Mash banana with fork until no large lumps remain, a few small ones are okay. Add rest of wet ingredients and mix thoroughly. Let rest about 5 minutes to soften the oatmeal.
    This makes for a softer texture.

Make Streusel

  1. While wet ingredients are resting, mix streusel ingredients in small bowl. Set aside.

Add Dry Ingredients and Bake

  1. Add in dry ingredients in order listed. If using added vege option, add in now.
    Mix well, but do not over mix. Over mixing will make the final bread tough.
    Pour 1/3 of dough into prepared bread pan and even out. Sprinkle 1/3 streusel evenly over top. Repeat 2 more times with streusel ending on top.
    Bake for 50 minutes. Bread is done when springy to the touch and toothpick inserted comes out clean.
    Remove from oven, let cool for about 20 minutes or so.
    Remove cake from pan and cool completely on rack.
    Wrap in foil and refrigerate overnight before cutting.

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