Walnut-Pecan Chocolate Chip Plantain Bread with Streusel Topping
- Total time
- 105 min
- Serves
- 8 slices
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs (room temp)
- 2 teaspoons vanilla extract
- 4-6 browned plantains, peeled and mashed (about 4 to 5 cups)
- 1/4 cup dark chocolate chips, rough chopped if large
- 1/4 cup chopped walnuts, toasted
- 1/4 cup chopped pecans, toasted
- 3 tablespoons flour
- 2 tablespoons room temp butter cut into pieces
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
Steps
- 1
Preheat the oven to 350 degrees F. Spray a 9X5" loaf pan with nonstick spray.
- 2
In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
- 3
In the bowl of a stand mixer with a paddle, cream together the butter, granulated sugar and brown sugar until light and fluffy.
- 4
Add the eggs and vanilla to the sugar and mix well, followed by the mashed plantains.
- 5
Add the dry ingredients into the wet ingredients and mix until just combined.
- 6
Stir in the toasted nuts and chocolate chips.
- 7
Pour the batter into the loaf pan and spread into an even layer.
- 8
To make the streusel, combine the flour, cinnamon and brown sugar in a bowl and whisk together until combined. Using your hands or a pastry cutter, work the butter into the flour mixture until it resembles coarse sand. Sprinkle this mixture over the batter already in the pan.
- 9
Bake at 350 for 50-75 minutes, or until a toothpick comes out clean from the center.
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