Banana Bread With Walnut Crumble

• FOR THE WALNUT CRUMBLE:
• 1/4 cups All-purpose Flour
• 1/4 cups Light Brown Sugar, Packed
• 1/3 cups Quick Cooking Oats
• 1/2 teaspoons Ground Cinnamon
• 1/8 teaspoons Salt
• 1/3 cups Chopped Walnuts
• 1/4 cups Coconut Oil In Solid Form, Or Cold, Cubed Butter (You May Need To Put Coconut Oil In The Fridge For An Hour Or So If You Haven't Been Storing It In Solid Form)
• FOR THE BANANA BREAD:
• 4 whole Very Ripe Bananas, Mashed
• 1/3 cups Melted Coconut Oil Or Melted Butter
• 3/4 cups Light Brown Sugar, Packed
• 1 whole Egg, Beaten
• 1 teaspoon Pure Vanilla Extract
• 1 teaspoon Ground Cinnamon
• 1/8 teaspoons Ground Nutmeg
• 1 pinch Salt
• 1 teaspoon Baking Soda
• 1-1/2 cup All-purpose Flour

1. Preheat oven to 350u0b0F. Line a loaf pan with parchment paper and set aside.
2. Start by making the walnut crumble. In a medium bowl, combine the flour, brown sugar, oats, cinnamon, salt, and walnuts and mix well. Add the solid coconut oil (or butter) and use your hands to work it into the dry ingredients until the mixture is crumbly. Don't overwork it, clumps are a good thing! Refrigerate your crumble while you make the banana bread dough.
3. Place ripe bananas in a large mixing bowl. Using a potato masher or a large fork, mash the bananas well. You want them to be relatively smooth, but a few lumps are fine. Mix the melted coconut oil (or melted butter) into the bananas. Add the brown sugar, egg, vanilla, cinnamon, nutmeg and salt, and mix well. Sprinkle the baking soda over the batter and then mix it in. Add the flour last, making sure everything is well combined.
4. Pour the batter into lined loaf pan. Top the batter with the walnut crumble in an even layer. Bake for 50 minutes to 1 hour or until a tester comes out clean. Let your bread cool in the pan for a few minutes and then transfer it to a cooling rack. Slice before serving.

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Taken from tastykitchen.com/recipes/breads/banana-bread-with-walnut-crumble/ (may not work)