Margi'S Banana Bread

• Crumble:
• 3/4 cup pecans, lightly toasted and finely chopped
• 1/2 cup maple sugar
• 1/4 cup unbleached all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 cup unsalted butter, softened
• Bread:
• 1 1/4 cups very ripe bananas mashed with a fork (about 3 banans)
• 3/4 cup maple syrup
• 1/2 cup unsalted butter, melted and cooled
• 2 eggs
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

1. Crumble:
2. With the rack in the middle position, preheat the oven to 350F. Butter a six-cup 10 x 4-inch loaf pan and line it with a sheet of parchment paper, letting it hang over both sides.
3. In a bowl, combine the pecans, maple sugar, flour and cinnamon. Add the butter and mix with your fingertips until the dough is just moistened. Set aside.
4. Bread:
5. In another bowl, whisk together the bananas, maple syrup, butter and eggs. Set aside.
6. In a large bowl, combine the flour, baking soda and salt. With a wooden spoon or a spatula, stir in the banana mixture until the batter is just moistened.
7. Spread half the batter in the prepared pan. Sprinkle with half the crumble. Pour in the remaining batter and sprinkle with the remaining crumble.
8. Bake for about 1 hour and 15 minutes or until a toothpick inserted in the center of the loaf comes out clean. Let cool completely on a wire rack before removing from the pan. Cut into slices.

pecans, maple sugar, flour, ground cinnamon, unsalted butter, bread, very ripe bananas, maple syrup, unsalted butter, eggs, flour, baking soda, salt

Taken from www.epicurious.com/recipes/member/views/margis-banana-bread-58395351 (may not work)