Cinnamon Topped Banana Bread
Some days, I just want to keep the oven on whether I’m baking or not. The weather forecast is full of words like sub-zero, wind chill and polar vortex. My house is drafty I’m dressed in layers. Many layers. The hubby tries not to giggle when he finds me sitting at the computer, early in the morning, donned in a fleece jacket over my bathrobe with both feet nestled in my Uggs. Not exactly fashion forward. This is a day to make cookies. Or banana bread. And to make my loaf a little more special, I sprinkled the top with a generous amount of cinnamon sugar. The hour and 15 minute baking time helped raise the kitchen temp a fraction of a degree. Every little bit helps!
Save Those Overripe Bananas
The hubby will occasionally buy a few bananas for his breakfast. Invariably, the last one will get bruised or overripe and it sits on the counter for days. Well, just wait until the skin is spotted with brown and then toss it, unpeeled, into your freezer. When you have accumulated four, it’s time to bake up some banana bread! Give this recipe a try. Half the bananas are pureed and the other have mashed so there’s a little more texture. Feel free to add nuts if you’d like, about a half cup of your favorite. Toast them a bit first to intensify their nuttiness. And warm up your kitchen a bit more! How do you keep warm on chilly days???
I was given a pair of these HoTime Heat Resistant Gloves to review. Unlike my other silicone gloves, these are textured help reduce slippage. I’ve been known to grab creme brulee out of a water bath and create a big splash as my grip slips. Ugh, not good. These have been FDA approved and perfect for baking, cooking and BBQ!
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- 2 cups flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 4 very ripe bananas
- 1 cup sugar
- ¾ cup (1½ sticks) butter, melted and cooled
- 2 eggs
- 1 teaspoon vanilla
- 2½ tablespoons brown sugar
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- Preheat oven to 350. Spray a 9x5-inch loaf pan with Baker's Joy or another flour and oil non-stick spray. Place a rectangle of parchment paper in the bottom of the pan and spray the top also. Set aside.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. Beat the remaining bananas and sugar together for about 3 minutes, until they are light and fluffy. Add the melted butter, eggs, and vanilla. Beat until well combined. Scrape down the sides of the bowl,
- Mix in the dry ingredients just until incorporated. Over-beating will cause tunnels in your loaf. Fold in the mashed bananas with a rubber spatula. Scrape the batter into the prepared pan, then give it a couple taps on the counter to eliminate any large air pockets.
- Mix the topping ingredients together. Sprinkle over the top of the batter. You may not need to use it all (I did!).
- Bake for about 1 hour and 15 minutes, until a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical.
- Cool the bread in the pan for 10-15 minutes. Carefully turn the pan on its side and try to slide the bread out onto a wire rack. Some topping will fall off. Turn right-side up and cool completely.