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.
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.
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.
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
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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