Banana Chip Streusel Loaf

Cream of wheat cereal is the surprise ingredient in this loaf. Stirred right into the batter and the streusel topping, the fine farina adds a nubbly, almost graham-cracker texture to the crumb without changing the flavor. The result is a banana bread with more substance than the usual one.

Liquid egg substitute and margarine keep this loaf cholesterol-free for anyone watching their numbers, but they don’t sacrifice tenderness. The ripe bananas bring all the moisture you need, and brown sugar deepens the flavor with caramel-molasses notes.

The streusel is the star. A buttery crumb spiked with cinnamon and mini chocolate chips bakes into a crackly, sweet crown that’s nearly more exciting than the bread itself.

Two important technique notes. Mash the bananas almost smooth (a few small lumps is fine) and stir the dry ingredients in just until moistened. Over-mixing develops gluten and turns the loaf rubbery instead of tender.

A toothpick poked in the center should come out clean (no wet batter) but the streusel will still glisten on top.

Let it cool 10 minutes in the pan, then turn out completely on a rack so the bottom doesn’t steam soggy.

Pro Tips

• Use very ripe, spotted bananas. They’re sweeter, easier to mash, and provide more banana flavor.
• Mini chocolate chips distribute better through the streusel than regular-sized chips.
• Drizzle with a simple powdered sugar glaze (powdered sugar plus a few drops of milk) for a bakery-style finish.
• Wrap leftover loaf tightly in foil. It tastes even better on day two as the flavors meld.

Variations

• Add ½ cup of chopped walnuts or pecans to the batter for crunch.
• Swap mini chocolate chips for cinnamon chips in the streusel for a snickerdoodle vibe.
• Use whole egg instead of egg substitute for a richer, more golden crumb.