• Cooking Time: 35 - 40 minutes
• Servings: 10-12
• 1/4 cup butter or margarine, softened
• 1/3 cup sugar
• 2 soft-ripe bananas, mashed
• 1/4 sour cream
• 1 egg
• 1 tsp vanilla
• 1 1/4 cups flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 1/4 cup milk
• 1/3 cup chopped pecans or walnuts (optional)
• Streusel Topping
• 1/4 cup flour
• 1/4 cup brown sugar
• 2 tbs. sugar
• 1/2 tsp. cinnamon
• 3 tbs. butter
• 1/3 cup chopped pecans or walnuts (optional)

1. Preheat oven to 375 degrees.
2. Grease and line an 8-inch square baking pan with Reynolds Parchment Paper.
3. In a large bowl cream butter and sugar until fluffy with electric mixer; Blend in banana, sour cream, egg and vanilla.
4. Mix flour, baking powder, soda, salt and nutmeg.
5. Stir flour mixture into banana mixture alternately with milk, blending after each addition until combined.
6. Stir in nuts
7. Pour into the prepared pan.
8. In a small bowl mix flour, sugars, and cinnamon.
9. Cut in butter until coarse crumbs form.
10. Sprinkle the top with streusel, then with nuts.
11. Bake for about 35-40 minutes.
12. Let cool before cutting into squares.

My family eats a lot of bananas. Some weeks more than others. Often enough I have overripe bananas and am forever making Banana Nut Bread. I was looking for a different recipe I can use the overripe bananas in and came across this recipe. I made 2 very minor changes. One change was by accident (I added the nuts to the batter when it was meant for the streusel) and the other change is....I added vanilla to the batter.