November 14, 2016

Crumb Banana Bread

Man oh man, it's been a long time since I've blogged and for good reason. I had another sweet baby boy back in October and it's been quite the ride the past month trying to adjust. Things probably won't be "normal" for another year, but we can at least pretend.

Anyway, I thought a good banana bread recipe would be the perfect thing to share now that it's getting colder, darker and everyone is in the baking mood. I'm sure you're all sick of seeing pumpkin recipes and it's a little too early for peppermint so we'll go with banana.
This banana bread is dense, fluffy, moist and has the perfect crumb topping. It would be great with a glaze, but it's also perfect just the way it is.
I about ate the entire thing by myself and I blame the intense hunger from nursing, but I probably would have eaten most of it on my own anyway. It's that good.

Crumb Banana Bread
Slightly Adapted from Oh Sweet Basil
2 bananas, mashed about 1 cup
2 eggs
1 cup sugar
1/4 cup oil
1 tsp. vanilla
1/2 cup applesauce
2 cup flour
1/2 tsp. baking soda
1 tsp. salt
1 tsp. baking powder
3/4 tsp. cinnamon

Crumb Topping
1/3 cup brown sugar
2 Tbsp. flour
1/8 tsp. cinnamon
1 Tbsp. butter

1. Preheat the oven to 325 degrees F and spray a 9x5-inch loaf pan with nonstick spray.
2. Mix together the bananas, eggs, sugar, oil, vanilla and applesauce. In a separate bowl, mix all dry ingredients then add to the wet ingredients and mix again.
3. Pour in greased loaf pan.
4. In a small bowl, using a fork or your fingers, mix the crumb mixture together and sprinkle the crumb mixture on top.
5. Bake for 50-55 minutes or until toothpick comes out clean.

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