When I see bananas in the store I almost always crave them. So I end up buying a bunch, while they are still slightly green. I eat maybe two or three, then a week and a few days later remember I still have bananas somewhere on the counter.  Into the freezer they go. Half of the time I forget they are in there and when I want to use them I think they have been in there to long. I end up throwing them away and the cycle begins again.

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The smell of fresh banana anything right out of the oven smells so good to me. I just want to eat it all right away.  I don’t have a ‘go to’ banana recipe so I almost always try something new. This recipe is really good, the bread is soft and banana-y. I love the cinnamon and the idea of crumb topping.  But in my opinion this is where the problem is, the crumb topping. I’ve made a lot of crumb toppings in my baking life but I’ve never had any of them turn out so hard and crunchy. Crumb topping should be pretty light and soft. Not hard and crunchy. I’ve never made a crumb topping with melted butter before and so I think this could be where the problem is? Maybe I added to much butter? I plan on making it sometime again in the near future and I will try cutting in the butter like I have in other crumb toppings to see how different it turns out. I think this will be my ‘go to’ banana bread recipe, with or without the topping.

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Cinnamon Streusel Banana Bread
 
Ingredients
  • FOR THE BREAD:
  • 1 cup Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • 1 stick Unsalted Butter, At Room Temperature
  • ½ cups Buttermilk
  • 2 whole Overripe Bananas Peeled And Mashed
  • 2 cups All-purpose Flour
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • FOR THE CRUMB TOPPING:
  • ½ cups Powdered Sugar
  • ½ cups All-purpose Flour
  • ½ teaspoons Cinnamon
  • 1 pinch Salt
  • 4 Tablespoons Unsalted Butter, melted
Instructions
  1. Preheat the oven to 350 F.
  2. Butter and flour a standard size (9×5) loaf pan.
  3. Beat together sugar, egg and vanilla. Add the butter and beat until completely smooth and the butter is fully incorporated. Beat in the buttermilk and bananas until combined. Set aside.
  4. In a separate bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated then pour the batter into the pan.
  5. 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.
  6. Bake for 45-50 minutes or until a toothpick inserted in the center of the loaf comes out clean.

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Brandie

Brandie

Brandie graduated from the California Culinary Academy.
She enjoys fresh pasta, creamy cheesy risotto, fresh churned gelato right out of the machine, and peanut butter cups. She absolutely despises cilantro and walnuts. Her favorite kitchen utensils are whisks and offset spatulas.
When she is not in the kitchen you can find her being lazy with her cats and polishing her nails.
Brandie

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