Yesterday I got a craving for banana bread. I think my mind has decided fall is here, since temperatures have dropped into the 80s! I wanted a banana bread that was more cake like and had lots of flavor. This one featured in the September issue of Bon Appetit is a recipe from the Bake Sale Betty Bakery in Oakland, California. This banana bread really hit the spot. This cake was moist and delicious. The description that accompanies the recipe is perfect, a cross between a banana bread and a coffee cake. The honey and cinnamon flavor were quite prominent. I don't even know where to begin with the cinnamon crumble topping, it was truly the icing on the cake! Everyone in our family, toddler included, loved this banana bread. Its the perfect compliment to a cup of apple cider tea (my new favorite) and a breezy fall afternoon! If your family likes it as much as mine, you should probably make two loaves, because it will go fast! Sorry, the picture doesn't do it justice, but we were hungry!
Banana Bread with Cinnamon Crumble Topping
Source: Bon Appetit, September 2008
- 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.