I got this recipe from Miette’s pastry shop in San Francisco, one of my favorite bakeries. It has a wonderful streusel topping made with pecans, brown sugar, flour, and butter that really make the banana bread decadent and special. The banana bread is vegetable oil based and is nice and moist. I like to add a touch of ground cloves and nutmeg to my batter along with the cinnamon. I love the crunchy sweet, crunchy streusel topping. If the bananas are getting too ripe to eat, I just put them in a ziplock back in the freezer and when I have enough, I make banana bread. Just thaw them out, peel them and lightly mash before adding them to the banana bread. Click here for the recipe….