It happens to all of us. We buy a bunch of bananas. Before we even eat all of them, they are already super ripe! Like what most people would do - banana bread is the answer! PRO TIP - Make sure to have some vanilla ice cream on hand to scoop on top of a warm slice of banana bread. Maybe some chocolate syrup as well if you're feeling extra fancy.

For Streusel:

1T White Sugar

1T Brown Sugar

3T AP Flour

Pinch of Salt

1t Lemon Zest

2T Butter, cold and cubed

Mix using your fingers to pinch the butter with the white sugar, brown sugar, AP flour, salt, and lemon zest. Keep mixing until the butter is about the size of green peas. Place inside the fridge until ready to use.

For Dry Ingredients:

1C AP Flour

1t Baking Soda

Pinch of Salt

1/4C Walnuts, chopped

1/4C Semi-Sweet Chocolate Chips

Mix everything in a separate bowl.

For Wet Ingredients:

1/2C Butter, room temperature

1/2C White Sugar

1/2C Brown Sugar

1/4C Milk

2ea Eggs

1t Lemon Zest

2ea (large) Ripe Bananas

Preheat oven to 350F. Using a hand mixer - whisk the butter, white sugar, and brown sugar until well incorporated and the color has lightened up. This creaming method can take about 5 minutes of whisking. Then add the milk, eggs, lemon zest, and bananas. Whisk everything until thoroughly mixed. Small pieces of banana are okay. Then, fold and mix in the dry ingredients with the wet ingredients. Do not overmix - stir and fold until all of the visible flour is mixed in with the batter. Make sure to scrape the bottom and sides of the bowl. Using a 9-inch loaf pan, spread butter at the bottom and sides. Using parchment paper, line the loaf pan with overhang paper on the sides. This will be used as a handle to help easily lift the banana bread once it's cooked. Pour the batter into the loaf pan and bake for 20 minutes. Rotate the pan and then bake for another 10-15 minutes. To check if the banana bread is cooked, use a toothpick and poke the middle and other parts of the loaf. If the toothpick comes out clean - it is done. Once the banana bread is out of the oven, let it cool down for about 15 minutes. Use a small knife to trace along the sides of the bread. Use the parchment paper to lift off the banana bread. Let it cool completely before slicing.

Here are some items I recommend to use alongside this recipe!

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