Thursday, September 10, 2015

Recipe - Banana Bread with Cinnamon Crunch

I wanted to make something sweet that we could stick into E's lunch this week.  I was going to make cookies but we had a few brown bananas to use up instead, so I made this banana bread recipe with a little twist, a cinnamon crunch topping.  Not really needed, but makes it extra special.

Here is the recipe:

1 egg
1 cup sugar
1/2 cup butter, at room temperature (or in this heat when you don't have air conditioning, just take it out of the fridge about 5 minutes before you need it, not even joking)
1 tsp vanilla (I use vanilla bean paste)
1/2 cup buttermilk (but I didn't have any so I used plain yoghurt thinned with some water)
2 to 3 overripe bananas
2 cups flour (I used whole wheat)
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon

Beat together the sugar, egg and vanilla until combined.

Add the butter and beat until smooth.  Mash bananas in a separate bowl. Add to the mixture along with the buttermilk and beat until smooth.

Pour into a loaf pan.

In a separate bowl, mix together 4 tbsp melted butter, 1/2 cup flour, 1/2 cup icing sugar, 1/2 tsp cinnamon and a pinch of salt.  Crumble over the top of the bread

Bake in a preheated 350 degree oven for 45-50 minutes or until a toothpick comes out clean.  Let cool in pan on a rack for 10 minutes and then remove from the pan to finish cooling. I didn't have any issues taking it out of the pan, but next time I would line the pan with parchment paper to make it easier to remove. 

Enjoy in a school lunch or with your morning coffee.

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