Sunday, August 8, 2010

Banana Bread with Cinnamon Crumble Topping

This was an excellent banana bread recipe.  It turned out to have the perfect amount of banana flavor and was actually light & fluffy & more cake like than quick bread texture. The sprinkle of sugar & cinnamon on top turns into a crisp & sweet topping.  The honey was an interesting addition but to tell you the truth, you cannot detect the honey in it at all.  It's always nice when a quick bread recipe has oil instead of butter.  It's so much quicker to throw together and it adds tremendous moistness without being greasy.
I highly recommend this wonderful banana bread!

Banana Bread with Cinnamon Crumble Topping
Bon Appetit


•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 to 3 medium)

•2 large eggs

•1/2 cup vegetable oil

•1/4 cup honey

•1/4 cup water

•2 1/2 tablespoons (packed) golden brown sugar


•Preheat oven to 350°F. Butter and flour 9x5x3-inch metal baking 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 ingredients; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter.

•Bake bread until tester inserted into center comes out clean, about 1 hour. Cool bread in pan 30 minutes. Turn pan on its side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely.


Susi said...

Looks delicious, especially with the crumble. I'm bookmarking this one!

The Kitchen Kook said...

I just made this! And it's sooo good. I LOVE how moist it is. And that crumble is to die for!

Here are my slight changes!