When the temperature drops and the air gets crisp I start finding any excuse to use my oven. I like to keep things simple in the kitchen, so lots of quick breads get made to make the house smell good, warm up the kitchen and share with friends and neighbors. I also tend to munch on these all week as a toasted breakfast treat but when the holidays get nearer, these make great gifts.
Image from Whats 4 Dinner Tonite
Banana Bread with Cinnamon Crumble Topping
(adapted from multiple recipes through the years)
1 1/2 cups all-purpose flour (I actually use up to 1 cup whole wheat flour mixed with all-purpose) 1 cup sugar 1 tsp. ground cinnamon (I really heap this measurement) 1 tsp. baking soda 1/2 tsp. salt 1 cup mashed ripe banana (about 3 medium bananas, but I often add another) 2 large eggs 1/2 cup grapeseed oil (I often use this instead of vegetable, it gives a lighter taste) 1/4 cup honey 1/4 cup water and for the topping:2 Tbsp. sugar 1 tsp. ground cinnamon 2 1/2 Tbsp. packed dark brown sugar (I make my own)
Preheat the oven to 350 degrees F. Butter and flour a 9×5 metal loaf pan. Or make a sling with parchment paper to make lifting the bread easier.
In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda and salt. If you like adding chopped nuts, put them in with the dry ingredients, I find it helps them become more evenly distributed in your finished loaf. In a large bowl (or stand mixer) mix the banana, eggs, oil, honey and water. Add the dry ingredients to the wet ingredients and mix well. Pour into prepared pan.
In a small bowl, mix the topping ingredients and then sprinkle evenly over the batter.
Bake until a tester inserted in the center comes out clean. Mine is usually around 55 minutes. Cool on a wire rack for half an hour then carefully remove from pan. Let cool completely before slicing.
Enjoy! Oh and I’m working on a cinnamon scone recipe. It turned out pretty well the first time, but I’ve got to test it again before I turn it loose on you guys. I’m trying to replicate this really great scone I had at a little coffee shop in Claremore.
Roxanne D
A self-employed home renovator and interior designer, Roxanne is living in her third 1920s-era home in one of Tulsa’s oldest neighborhoods. A small-town Oklahoma girl at heart, she has also lived in Australia, which helped inspire her love of design. Roxanne loves sewing, knitting, crocheting, repurposing furniture and salvaging architectural pieces. She loves to tackle a do-it-yourself project, no matter how small or large. As our very own “granola girl”, Roxanne dreams about designing everything from dresses to gardens to her day, whatever comes across her path.
Follow Me:
mmmmmmmm.
This recipe sounds like a winner, I’ll be trying soon! I have lots of frozen ripe bananas used for smoothies, do you think I could thaw those and use them, or is fresh best?