Another delicious dish from chef Karla Lawrence

Karla makes Banana streusel cornbread

PECAN STREUSEL BANANA CORNBREAD

Streusel Topping:

1/2 cup Buttermilk White Cornmeal

1/3 cup Chopped Pecans

1/3 cup Dark Brown Sugar Packed

2 Tablespoons Melted Butter

Mix together the cornmeal, pecans & brown sugar with a fork in a medium bowl. Stir in the melted butter until well coated. Chill until ready to use.

Banana Cornbread:

1 cup Buttermilk White Cornmeal

3/4 cup dark brown sugar packed

2/3 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon kosher salt
3 medium very ripe bananas (the riper the better)

1/3 cup melted butter
1⁄4 cup room temperature sour cream

  1. 2  large room temperature eggs

  2. 3  teaspoons vanilla extract

1⁄2 cup chopped pecans

Line a 9x5 loaf pan with parchment. Leave excess on each side so it can be used to lift the bread from the pan after it has cooled slighty. Spray well with pan release.

In a medium bowl. Whisk the dry ingredients together and set aside

In a larger bowl whisk together the mashed bananas, sour cream, eggs, vanilla, and melted butter until well mixed. Add in half of the cornmeal mixture and fold using a spatula. After mixed, fod in the rest of the mixture. Fold in the pecans and pour the batter into the prepared loaf pan. Top with the chilled streusel mixture and place into a preheated 325 degree oven. Bake for 30 minutes. Cover with foil and bake for an additional 35- 40 minutes until a toothpick or knife inserted into the middle comes out clean. Let cool for about 15 minutes and remove from the pan. Place onto a rack to cool completely. Serve