Cinnamon Sugar Crumble Banana Bread

I’ve really need to QUIT buying large bundles of bananas.

why?

This is why!

My usual routine:

Buy groceries – bananas included.

Load them in Escalade.

Shut back door.

Open back door . . . grab a green banana.

(Not so green that it won’t peel!)

Eat banana while heading home.

Unload groceries – put groceries away.

Look at bananas . . . sigh . . . moan . . . pull faces.

Bananas already morphed to yellow!

Only one thing left to do . . . make Cinnamon Sugar Crumble Banana Bread.
This is a new recipe – never tried before.
If you look closely to the slices, you will even see a bit of coconut.
I have to say, I don’t think I would add the coconut again.
However,
The Banana Bread is really good – the crumble topping is yummy.
I did change the topping up a bit from the original recipe, so make sure you read the notes below.
As for my “not a lover of sweet stuff hubbie,”
He took all the crumble off, and just ate the Banana Bread!
Go figure.
Next time . . . I think I will add chocolate chips.
He will have to remove the crumble and the chocolate chips!!!
Love you honey.
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CINNAMON SUGAR CRUMBLE BANANA BREAD

Adapted from Bon Appétit

For bread:
1 ½ cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup mashed ripe banana (about 3 large bananas
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water
2/3 cup nuts (optional but walnuts or pecans are good)

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar

Directions:

Preheat the oven to 350° F. Butter and flour a 9- x 5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line the bottom of loaf pan with parchment paper

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. (If you are adding nuts, add nuts as a final step). Scrape the batter into the prepared pan.

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

Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.

Alternate topping:  This is the topping I made for the Banana Bread
  • 2 T cold butter, cut into small pieces
  • 2 T flour
  • 2 T brown sugar
  • 1 T granulated white sugar
With a fork or pastry cutter, combine cold butter, (small pieces) with the flour and the brown sugar and granulated sugar until mixed. (set aside until ready to add to the top of batter)
  • NOTE:  If you are using the Alternate Crumble topping, this is what I did.
    Cut a piece of parchment paper to fit just the bottom of a large loaf pan, or use 2 small loaf pans.  Spray with Pam or other release type spray.  Transfer the batter to the pan, and place in preheated 350 degree oven.  Bake for 5 minutes and then add the crumble to the top of the loaf.  I pressed the crumble very firmly in the palm of my hand, then left it in pea size chunks when adding to the top of the batter. Continue baking until bread is done.
    I added the crumble after 5 minutes of baking time, because I didn’t want the crumble to sink into the bread.  If you don’t care about losing some of the crumble to the inside……go ahead and put the crumble on before baking.

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  • Katrina @ Warm Vanilla Sugar - 05/24/2012 - 2:47 pm

    Sweet goodness, yes!ReplyCancel

  • Suzanne Perazzini - 05/25/2012 - 1:44 am

    My husband would absolutely do the same thing. He was never handed out a sweet tooth at birth and my son and I have to eat all the sweet goodies I bake on the weekends. Such a chore!ReplyCancel

  • Jane - 05/25/2012 - 5:08 am

    You take the best pictures, Jonna! Yum! Have a great holiday weekend! 🙂ReplyCancel

  • Tamara - 09/20/2012 - 2:12 am

    I have to say- I absolutely love your blog. I’ve cooked several of your recipes and they all turn out sooo delicious!! Just attempted this one tonight and I struggled with the alternate topping! The butter made it all too sticky to come off my hands onto the top. Did I possibly do too much of something? Thanks for always inspiring me to cook!ReplyCancel

  • The Kitchen Kook - 01/27/2013 - 7:03 pm

    Your crumble was simply genius! It made the banana bread a thousand times even better! I just blogged about how good it is 🙂 I’ll have to update when I put the post up!ReplyCancel

  • The Kook @ The Kitchen Kook - 01/28/2013 - 4:45 pm

    Okay, I put my blog post up!! 🙂

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

    By the way, I tried both the original topping and your crumble topping… and I loved your version a thousand times more!! I love that it’s so crackly and crunchy – and not just a layer of sugar. (Not that there’s anything wrong with a layer of sugar. Hehe.)ReplyCancel