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That crispy sugared-almond topping right there…that’s the best part.

Sure, this banana bread is tender, moist, not too sweet, with little pops of banana in each slice.

But it’s that sugar-crisp crust that pushs this bread into nirvana-land.

The crispy, caramelized sugar crust and that bit of almond crunch is just spot on.

And I hate saying spot on.

I would rather say rock on.

Or party on.

Also, I got to use Greek yogurt in this thing. I just thought I’d throw it in there.

And it totally worked.

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It’s moist. It’s delicious. It’s banana bread on crack. 

Six blackish bananas, a handful of walnuts and some brown sugar — all bake up into a loaf that hits somewhere between a rich breakfast quick bread and a banana-dense cake.

It’s easy, too. I didn’t even need a whisk. My almost-3-year-old helped me mash, stir and, of course, taste…although she starts a little earlier in the taste-testing than I do (flour, vanilla, baking soda…she licks it all).

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