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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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It will cool and then be gone, so be prepared to double the recipe or make more. This is by far the best banana bread I have ever had. The banana bread is better if the bananas are extra ripe! Ingredients:
1 1/4 cups brown sugar |
1/2 cup butter, softened |
2 eggs |
5 very ripe bananas, mashed |
2 teaspoons lemon juice |
1/2 cup milk |
2 teaspoons vanilla extract |
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 cup white sugar |
1/3 cup all-purpose flour |
1/4 cup unsalted butter, cubed |
1 1/2 teaspoons ground cinnamon |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
2. Mash together the brown sugar and 1/2 cup of softened butter until smooth and creamy in a large bowl; beat in the eggs. In a bowl, combine the mashed bananas with lemon juice, and add them to the butter-sugar mixture. Beat in the milk and vanilla extract until smooth.
3. In a bowl, whisk together 2 1/2 cups of flour, baking soda, salt, and 1 teaspoon of cinnamon. Mix the flour mixture into the banana mixture in 2 or 3 increments, beating well after each addition. Scrape the batter into the prepared loaf pan.
4. Mix together the white sugar, 1/3 cup of flour, 1/4 cup of unsalted butter, and 1 1/2 teaspoon of cinnamon with a fork until the mixture is crumbly. Spoon the crumble mixture over the loaf.
5. Bake in the preheated oven until the bread is lightly browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
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