Cinnamon Crumble Banana Bread

One of my favorite little bakeries in the Bay Area is Bakesale Betty's...a tiny shop in Oakland that makes delicious scones, cookies, and banana bread. I adapted this recipe a bit by adding more cinnamon than the original called for and adding maple syrup in addition to the honey in the batter. The end result is a cross between banana bread and coffee cake-Yum!

Cinnamon Crumble Banana Bread
(Adapted from Bakesale Betty Bakery)

Makes 1 regular or 3 mini loaves

Batter:
1 1/2 cups all purpose flour
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
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 tablespoon honey
1/4 cup pure maple syrup
1/4 cup water

Topping:
2 1/2 tablespoons (packed) golden brown sugar
2 tablespoons granulated sugar
1 teaspoon cinnamon


1. Preheat oven to 350°F. Butter and flour 1 loaf pan.
2. Mix dry ingredients in a medium bowl.
3. Whisk wet ingredients in a large bowl until smooth.
4. Add dry ingredients; stir to blend.
5. Transfer batter to pan.
6. Mix topping and sprinkle over batter.
7. Bake bread until tester inserted into center comes out clean, about 1 hour.
8. 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.

1 comment:

  1. You need a "Pinterest" button so I can share this recipe with my friends! I can't wait to make this!

    ReplyDelete

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