Banana Bread With Cinnamon Crumble Topping |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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this recipe is from Alison Barakat, owner of Bakesale Betty bakery in Oakland, California and was in the . September 2008 Bon Appetit this is what she says about the recipe . It's a cross between banana bread and coffee cake, it sounds so good to me Ingredients:
• 1 1/2 cups all purpose flour |
• 1 cup plus 2 tablespoons sugar |
• 2 teaspoons ground cinnamon, divided |
• 1 teaspoon baking soda |
• 1/2 teaspoon salt |
• 1 cup mashed ripe bananas (2 to 3 medium) |
• 2 large eggs |
• 1/2 cup vegetable oil |
• 1/4 cup honey |
• 1/4 cup water |
• 2 1/2 tablespoons (packed) golden brown sugar |
Directions:
1. • Preheat oven to 350°F. Butter and flour 9x5x3-inch metal baking pan. Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl. Whisk next 5 ingredients in large bowl until smooth. Add dry ingredients; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter.
2. • Bake bread until tester inserted into center comes out clean, about 1 hour. Cool bread in pan 30 minutes. Turn pan on its side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely.
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