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
•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.