Maple Pecan Oat Crumble Banana Bread

Steps

1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with a little of the canola oil (taken from the 10 g set aside for the crumble is fine) and line it with parchment.
2. Make the crumble first: in a small bowl, mix 20 g of the oats (about one third), 30 g of the pecans (three eighths), all of the brown sugar, 2 g of the cinnamon (one third) and 10 g of the canola oil until clumpy. Set aside.
3. In a medium bowl, whisk the whole-wheat flour, the remaining 50 g of oats, the baking soda, the baking powder, the salt and the remaining 4 g of cinnamon.
4. In a large bowl, mash the banana, then whisk in the maple syrup, the remaining 60 g of canola oil, the egg, the buttermilk and the vanilla until smooth.
5. Fold the flour mixture into the banana mixture just until no dry streaks remain, then fold in the remaining 50 g of pecans.
6. Scrape the batter into the pan, smooth the top and scatter all of the crumble evenly over it, pressing lightly.
7. Bake 55–65 minutes, until a toothpick in the center comes out clean; tent loosely with foil after 40 minutes if the crumble darkens quickly.
8. Cool in the pan 15 minutes, then lift onto a rack and cool at least 1 hour before cutting into 12 slices.