Monday, October 22, 2012

Banana Bread

I'm still not quite up to cooking shape, so I'm sharing the banana bread my lovely sister made over the weekend.  Pumpkin bread to come, as soon as the knee will allow.

It's very good for breakfast, or for an afternoon snack, particularly with butter.  This loaf turned out quite dark because Megan subbed sugar in the raw for the regular sugar in both the batter/dough and the crumble topping.  That cinnamon crumble topping is the best.

Banana Bread with Cinnamon Crumble Topping, from Orangette:

For bread:
1 1/2 cups all purpose flour
1 cup sugar in the raw
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana (about 3 bananas)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water

For topping:
4 Tbsp. sugar in the raw
1 tsp. ground cinnamon

Preheat over to 350 F.  Butter and flour a 9x5 metal loaf pan.

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.  In a large bowl, whisk together the banana, eggs, oil, honey, and water.  Add the dry ingredients to the wet ingredients, and stir well.  Scrape the batter into the prepared pan.

In a small bowl, mix the topping ingredients. Sprinkle over the batter.

Bake the bread until a tester comes out clean, about 1 hour.

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