Monday, May 16, 2011
Banana Bread with Cinnamon Crumble Topping
Bananas are a staple around our household, so there are always bananas at varying stages of ripeness in the fruit bowl, which means we eat banana bread frequently. I usually stick to my favorite recipe, but I was looking through some Bon Appetit recipes that I had saved, and came across this new one. We all loved it, especially the sugary/cinnamon top.
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 medium)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
2 1/2 tablespoons (packed) brown sugar
Preheat oven to 350. Butter and flour 9x5x3-inch bread pan. Mix bananas, eggs, oil, honey and water in large mixing bowl. Stir in flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda and salt. Mix until combined. Pour batter into pan. Mix the remaining 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar in a small bowl. Sprinkle this evenly over the batter.
Bake bread until a knife inserted in the center comes out clean, about 1 hour. Cool bread in pan for 30 minutes, then carefully remove bread from pan, trying not to shake off the topping.
*Recipe adapted from Bon Appetit, September 2008