I saw this recipe somewhere online and liked the crumb topping idea so I gave it a try. I thought it was very yummy. I did use three banana. Also, some sweet breads don't always get done in the middle when I cook them in a loaf pan. I decided to try this one in a small rectangular glass Pyrex dish. It turned out beautifully. I loved it! I found this recipe at Little Bits of Real Food & Real Talk
Please visit Little Bits of Real Food & Real Talk for great pictures and other ideas....
Cinnamon Crumb Banana Bread (adapted from Little Bits of....)
- 1 egg
- 1 cup sugar
- 1/2 cup butter, at room temperature
- 1 teaspoon vanilla
- 1/2 cup buttermilk ( I used 1/2 cup skim milk and 1/2 Tbsp white vinegar mixed together)
- 3 overripe bananas, mashed
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar
- 1/2 cup all purpose flour
- 4 tablespoons butter, melted
- 1/2 teaspoon cinnamon
- pinch of salt
In a large bowl, use a mixer and beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.
In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter. * Note that not all loaf pans are the same size. You may have extra batter, so just pour in enough so there is still about an inch or 2 of space before the top of the pan. Pour into a pan that has been sprayed with cooking spray.
Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 40 - 50 minutes or until a toothpick comes out clean. *Remember this will vary depending on the size of the pan
After slightly cooled, sprinkle with powdered sugar and ENJOY!!
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