Glazed-Crumb Topped-Banana Bread

Yes, more banana bread. I just can't seem to eat all the bananas before they get over ripe! This time I made a crumble and then for kicks a vanilla-sugar glaze (spiked with butterscotch schnapps).



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Bread Batter.
½ cup unsalted butter, softened
1 cup dark brown sugar
2 eggs
2 teaspoons vanilla
4 very ripe bananas, mashed
2 cups all-purpose flour
3 teaspoons baking powder
dash of ground cinnamon
¼ teaspoon salt

Crumble Topping.
2 Tablespoons slivered almonds
2 Tablespoons macadamia nuts, chopped
2 Tablespoons oatmeal
1 graham cracker, crushed
1 Tablespoon light brown sugar
1 Tablespoon butter

Glaze.
Powdered Sugar
Cinnamon
Milk or Half & Half
butterscotch schapps (options)



Prepare Bread Batter
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana.
- In a separate bowl, sift together flour, baking powder, cinnamon, and salt.
- Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan and evenly sprinkle crumble over the top.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

Crumble Topping
- In a small bowl, mix together brown sugar, oats, and nuts. Cut in butter until mixture resembles coarse cornmeal.

Glaze
- Combine sugar with a few drops vanilla and enough of the liquid of your choice for a drizzling consistency.