Wednesday, May 19, 2010

Banana Bread with Cinnamon Crumble Topping

What to do with over-ripe bananas????  You make a banana bread! I've tried several recipes but this is one of my favorite. The honey and cinnamon crumble topping make it a bit different than the classic version. It's really closer to cake than bread.  Made this banana bread for my friend Hafeda.


· 1 1/2 cups all purpose flour
· 1/2 cup plus 2 tablespoons sugar
· 2 teaspoons ground cinnamon, divided
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 cup mashed ripe bananas (2 to 3 medium)
· 2 large eggs
· 1/2 cup vegetable oil
· 1/4 cup honey
· 1/4 cup water
· 2 1/2 tablespoons  brown sugar


Preheat oven to 350°F. Butter and flour 9x5x3-inch cake pan.
Mix together: 1 1/2 cups flour, 1/2 cup sugar, 1 teaspoon cinnamon and baking soda  in medium bowl. Whisk next 5 ingredients in large bowl until smooth.
Add dry ingredients; stir to blend.
Transfer  to pan.

Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and 2 1/2 tablespoons brown sugar and sprinkle over batter.

Bake until tester inserted into center comes out clean, about 1 hour.
Cool bread in pan 15 minutes.

Adapted from "Bon Appetit" September 2008

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