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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 133.6
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 114.9 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.6 g

View full nutritional breakdown of Banana Bread with Cinnamon Crumble Topping calories by ingredient
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Banana Bread with Cinnamon Crumble Topping

Submitted by: NKBEER

Introduction

The easiest and BEST banana bread I've ever had! We got this recipe from my in-laws and every time we have 3 bananas go 'bad' we say 'shucks, looks like we have to make banana bread!'... The easiest and BEST banana bread I've ever had! We got this recipe from my in-laws and every time we have 3 bananas go 'bad' we say 'shucks, looks like we have to make banana bread!'...
Number of Servings: 24

Ingredients

    1 1/2 cups all purpose flour
    1 cup plus 2 tablespoons sugar
    2 teaspoons ground cinnamon, divided
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup mashed ripe bananas (2 to 3 medium) (we freeze our 'bad' bananas in quart size freezer bags until we get enough to make a few at once. Then just defrost and bake!)
    2 large eggs
    1/2 cup vegetable oil
    1/4 cup honey
    1/4 cup water
    2 1/2 tablespoons (packed) golden brown sugar

Directions

Preheat oven to 350F. I've found that NOT preheating gives you a more consistent texture throughout.
Butter and flour 9x5x3-inch metal baking pan. I use a non-stick spray and glass pan. It enables you to see that the edges are free before turning.
Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl.
Whisk next 5 ingredients in large bowl until smooth.
Add dry ingredients; stir to blend. Transfer batter to pan.
Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter. Using a fork, poke and turn just so the crumble gets damp and sticks to the top.
Bake bread until toothpick inserted into center comes out clean, about 1 hour. (not once has it ever taken less than 70 minutes, even when pre-heated)(non-pre-heated takes ~75 - 80 minutes and as I mentioned, gives you a more consistent texture throughout)
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.
ENJOY!
Serves 24 for tea or ~10 for brunch.
'MAY' Serve 1 college student :-)

Number of Servings: 24

Recipe submitted by SparkPeople user NKBEER.






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