Banana Bread

Here’s a simple recipe while we’re all recovering from our Thanksgiving turkey hangovers. It’s a recipe I’ve had on this site for a while, but I thought it was due for an update as I’ve changed a few things over the years. It’s still my favorite banana bread recipe by a long shot, and every time I make it I wonder why I don’t make it on a weekly basis.

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One great thing about banana bread is how easy it is to make. One great thing about this banana bread is that while it’s easy to make, it’s not your run-of-the-mill banana bread. It’s the crisp layer of cinnamon crumble topping that I think gives it just a bit of an edge.

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Thanksgiving weekend is great for a lot of reasons— spending time with family, overeating, pulling out the Christmas decorations, and shopping for deals, just to name a few. I know I’ll be doing plenty of relaxing (I’m writing this in my pajamas) and I think I just may have to bake another loaf of banana bread.

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Banana Bread with Cinnamon Crumble Topping
Adapted from Orangette
Makes one 9 x 5 inch loaf
View printable recipe 

1 1/2 cup (230 grams) all-purpose flour
1 cup (220 grams) sugar
1 teaspoon (2 grams) baking soda
1 teaspoon (2 grams) cinnamon
1/2 teaspoon (2 grams) salt
1/2 cup (113 grams) unsalted butter, melted
2 eggs
1/4 cup (2 fluid ounces) honey
1/4 cup (2 fluid ounces) whole milk
1 cup (220 grams) mashed bananas (about 2 medium bananas)

For the topping:
2 tablespoons (20 grams) sugar
2 1/2 tablespoons (25 grams) brown sugar
1 teaspoons (2 grams) cinnamon

Preheat oven to 350 degrees F. Grease a 5 x 9 inch loaf pan and line it with parchment paper.

In a large bowl, combine the banana with the honey, milk, butter and eggs. Whisk together. In a separate bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Add to the wet ingredients and stir together until just combined.

Pour mixture into the loaf pan. Combine the topping ingredients and sprinkle evenly on top of the batter.

Bake  for approximately one hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan 10 minutes, then lift the loaf out by grabbing the sides of the parchment paper. Cool completely on a wire rack.

Bread will keep for a few days wrapped up tightly at room temperature, a few more days if stored in the fridge.

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11 Responses to Banana Bread with Cinnamon Crumble Topping

  1. This banana bread looks so delicious! It’s perfect for a post-thanksgiving breakfast. The crumble topping does add a nice touch to this bread. I will definitely try this, as I’m book marking it right now!

    It sounds like you’re having a great holiday vacation..I’m still in my pj’s too, haha. Enjoy your weekend!

  2. Jenn says:

    I have a million bananas leftover from Thanksgiving. I thought I would make more banana cream pies than I did. I am now looking for yummy ways to use them up and this bread sounds really yummy.

  3. Priya says:

    Bread looks absolutely divine..

  4. Spike says:

    The topping sounds amazing!

  5. That cinnamon crumble looks divine. Making a good thing even better! I have some leftover bananas on my counter. Looks like bread is happening this week!

  6. The crumble topping is a great addition to banana bread. I’ll have to give it a try.

  7. I love this recipe (and your mouth-watering pictures even more!) I made this recipe and tried two different toppings. The alternative topping that I used made this bread a thousand times better – if that’s even possible!! Haha. I loved both toppings, but you HAVE to try this crackly, crunchy version the next time you bake this bread :)

    http://thekitchenkook.blogspot.com/2013/01/honey-banana-bread-with-cinna-crumble.html

  8. karen snyder says:

    I have been looking for a good & easy Banana Bread for month’s & now I finally found it! Thank you so much!

  9. erica says:

    Could i get an invite to see the other recipe too please ? :-) Thanks!!

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