Chocolate Chip Scone Loaf

I couldn't decide whether I should
toss or save the near black bananas sitting on my kitchen counter.  I
finally decided that it was the end of their banana life so into the trash
they went (or at least kind of).  I actually placed them in a trash
bag, but left the bag sitting on the step in my garage just in case the
need arose for the only possible thing a black banana would
ever (ever) be good for...some sort of banana baked good. 
I figured as long as I didn't have to look at them sitting on my counter any
longer, they could live a couple more days of their banana life hanging out in
my garage. 

And guess what...those black bananas that only made it halfway to the garbage can came in handy yesterday
afternoon when I decided I needed a thick slice of warm banana bread smeared with lots of salty butter.  Todd
declared it the best banana bread he's ever had.  So hurray for the
black bananas that were taking up residence in my garage!

Banana Crumb Bread

1 cup butter, room temperature

2 cup granulated sugar

4 eggs

2 cups mashed bananas mixed with 2
teaspoons of fresh lemon juice

1/2 cup buttermilk

2 teaspoons vanilla

3 1/2 cups flour

2 teaspoons baking
powder

1/4 teaspoon baking soda

1/2 teaspoon salt

 

Crumb Topping

 

1/2 cup cold butter, cut into 1/2-inch
cubes

1/2 cup granulated sugar

1 cup flour

1/2 teaspoon kosher salt

To make the crumb topping by
combining the butter, sugar, flour, and salt in the bowl of a food processor
and pulse until the butter pieces are pea size.  Set aside.

Preheat oven to 350 °F.  Butter
two loaf pans and set aside.  (I used cooking spray and the
loaves came out just fine.)

In the bowl of a stand mixer, cream
the butter and sugar until light in color.  Add the eggs one at a time
beating after each addition.  Add the bananas, buttermilk, and vanilla and
mix well. 

In a separate bowl whisk together
the baking powder, baking soda, salt, and flour.  Add the dry ingredients
to the banana mixture and mix until just combined.

Scrape batter into the
prepared loaf pans and top with crumb topping;  pressing crumbs lightly into batter.  Bake until a toothpick inserted in the center of
the loaves comes out clean, about 50-60 minutes.  

I found this recipe on Instagram @gotorecipes