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Banana Zucchini Bread w/Hawaiji Streusel

Banana Bread with Hawaij Streusel

Course Breakfast, Dessert, Spice Mix, World Recipes
Cuisine Fusion, Middle Eastern, Spice It Your Way!
Servings 1 loaf

Ingredients
  

Wet Ingredients

  • 2 2 Ripe Bananas
  • 1/3 cup Rolled oats
  • 3 Eggs
  • 1/4 cup Milk any kind, plant or cow
  • 1/4 cup Agave Syrup, or maple syrup
  • 1/2 cup Light Brown Sugar
  • 1 tsp Apple Cider Vinegar

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
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground cloves

Streusel Filling and Topping

  • 1/3 cup Sugar, white or brown
  • 2 tsp Sweet Hawaij Seasoning
  • 2 tbsp Chopped nuts or Ground Flax Seed

Optional

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

Instructions
 

Mix wet ingredients

  • Heat oven to 350F. Grease a 9x5 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

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

Add Dry Ingredients

  • 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. Stir in zucchini if using.

Bake

  • 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.
Keyword Cinnamon, Cloves, Fusion, middle eastern, Nutmeg, spice mix, vegan