It is common in our apartment to buy more bananas than we can manage to eat before they go to the dark side, but we have found a very simple solution to all these bananas that go brown before we desire…BANANA BREAD! Both my roommate and I have our tried and true banana bread recipes that we both lover very, very much but I couldn’t help but be drawn to the Banana Bread with Cinnamon Crumb Topping in the September 2008 issue of Bon Appetit. This banana bread is amazingly rich with a taste of honey mixed into the batter. This time in making the banana bread I switch up the topping to a buttery-melt-in-your-mouth crumble. I’ll provide both crumble recipes so you can pick the one that suits your mood best.
Banana Bread with Cinnamon Crumble Topping
1 1/2 cups all purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2-3 bananas)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
2 1/2 tablespoons packed brown sugar
- Preheat oven to 350 degrees F. Butter and flour 9x5x3 inch metal pan. Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl. Whisk next 5 ingredients in large bowl until smooth. Add dry ingredents; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter (SEE NOTE)
- Bake Bread until tester inserted into center comes out clean, about 1 hour. Cool bread in pan 30 minutes. Turn pan on it’s side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely.
“Banana Bread with Cinnamon Crumble Topping.” Bon Appetit. September 2008: 135.
1/4 cup brown sugar
1/4 teaspoon cinnamon
2 tablespoons butter; softened.
Mix all ingredients together until crumbly. Use in place of cinnamon topping.