We've shared zucchini bread recipe.
We've shared applesauce muffins recipe.
We've even shared quinoa bread recipe.
Somehow I haven't shared my banana bread recipe. You probably already have your own recipe for those times you have a bunch of brown bananas your kids won't eat. It might be worthwhile to try this one. Most of the breads I've tried are dry and taste like a wheat bread with a little banana flavor. If that has been your experience then this recipe will fix that!
This dense and super-moist bread has a strong banana flavor. It makes two loaves... which means I keep one and give one away to friends, neighbors, or co-workers. It also freezes well.
Recently, I altered the recipe to add a crumb topping.... let's be honest, you can't really put icing on bread, but a crumb topping is the next best thing!
Banana Bread
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 beaten eggs
1 1/2 cups mashed ripe bananas (3 large)
1 cup sugar
1/2 cup vegetable oil
Crumb Topping (optional)
1/3 cup sugar
1/3 cup brown sugar
3/4 tsp cinnamon
8 Tbsp. unsalted butter, melted
1 3/4 cup cake flour*
1. Turn oven to 350. Grease two 8" or 9" loaf pans. In a large bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Make a well in the center.
2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture to the flour mixture all at once. Combine until just moistened - batter will be lumpy.
3. To make crumb topping: In a medium bowl, whisk together sugars and cinnamon. Pour the butter over top and mix until incorporated. Then add the cake flour and mix until it resembles a thick cohesive dough.
3. Split the batter between both pans. Sprinkle crumb topping generously on top - do not press into the top.
4. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from pan and continue to cool on a wire rack.
Notes: You can easily make this vegan with an egg substitute, and by eliminating the crumb topping.
*I'm not sure why you need "cake flour" for this recipe. I happened to have some on hand from another recipe, but I wonder if you couldn't use regular flour.... If you want to make your own, here is a recipe.
We've shared applesauce muffins recipe.
We've even shared quinoa bread recipe.
Somehow I haven't shared my banana bread recipe. You probably already have your own recipe for those times you have a bunch of brown bananas your kids won't eat. It might be worthwhile to try this one. Most of the breads I've tried are dry and taste like a wheat bread with a little banana flavor. If that has been your experience then this recipe will fix that!
This dense and super-moist bread has a strong banana flavor. It makes two loaves... which means I keep one and give one away to friends, neighbors, or co-workers. It also freezes well.
Recently, I altered the recipe to add a crumb topping.... let's be honest, you can't really put icing on bread, but a crumb topping is the next best thing!
Banana Bread
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 beaten eggs
1 1/2 cups mashed ripe bananas (3 large)
1 cup sugar
1/2 cup vegetable oil
Crumb Topping (optional)
1/3 cup sugar
1/3 cup brown sugar
3/4 tsp cinnamon
8 Tbsp. unsalted butter, melted
1 3/4 cup cake flour*
1. Turn oven to 350. Grease two 8" or 9" loaf pans. In a large bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Make a well in the center.
2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture to the flour mixture all at once. Combine until just moistened - batter will be lumpy.
3. To make crumb topping: In a medium bowl, whisk together sugars and cinnamon. Pour the butter over top and mix until incorporated. Then add the cake flour and mix until it resembles a thick cohesive dough.
3. Split the batter between both pans. Sprinkle crumb topping generously on top - do not press into the top.
4. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes. Remove from pan and continue to cool on a wire rack.
Notes: You can easily make this vegan with an egg substitute, and by eliminating the crumb topping.
*I'm not sure why you need "cake flour" for this recipe. I happened to have some on hand from another recipe, but I wonder if you couldn't use regular flour.... If you want to make your own, here is a recipe.
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| Banana Bread baked without the crumb topping. |
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