I believe some people are born banana bread lovers, and others aren’t. For better or worse, I was born in the former category. I asked my dad to “taste test” a bit of banana and tell me which one he liked better. He has the ability to simply take a bite out of each slice, and put it back on the plate. When it comes to banana bread, I do not have the ability to simply “take a bite”. After he left, I finished both of his slices. In the past few hours, I have devoured almost half of each loaf. I’m telling you, its not me — its the banana bread.
I also made Orangette’s dark chocolate ginger banana bread — which I devoured quite quickly due to its unique flavor combination. However, of the two banana breads, this one was the winner. I might be a bit biased due to my slightly insane love of cinnamon, but either way, this loaf disappeared the fastest.
It’s a bit like a cross between a banana bread and a coffee cake. With a crisp, cinnamon crumble topping that makes it stand out from the rest. It has sweet honey and cinnamon stirred into the batter and the cinnamon streusel bakes into crunchy, caramelized bliss. Perfection.
With love,
Erica
Banana Bread with Cinnamon Crumble Topping
Adapted from Bakesale Betty and Bon Appétit, September 2008
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 medium bananas)
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water
For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar
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 it with parchment paper, letting the excess hang over the sides. That’s what I did, and it made it very easy to remove the finished bread from the pan; I just grabbed the parchment and lifted. Also, because I don’t have a 9- x 5-inch pan – and because an 8 ½- x 4 ½-inch is a little too small – I used a 10- x 3-inch pan that I found once at a flea market.)
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. 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.
Yield: 1 loaf
Oh no, you've sold me on both banana breads!! How will I ever choose 🙂 Except question–is crystallized ginger easy to find at the store?
Make both! Just like me! Yes, at my grocery store, it is in the produce section near the hot peppers. I would ask one of the employees, I'm almost sure they would have it at any major supermarket.
this is THE BEST BANANA BREAD ever! This recipe is a keeper.
I'm so glad you feel the same way I do about this bread 🙂
Thank you so uch for the receipe
Norma
I finally tried out this recipe. I substituted maple syrup for the sugar and omitted the water, turned out great and moist, but needed to be baked for almost 90 minutes. Love how the top is crisp from the cinnamon sugar!
That sounds delicious! I'm glad you liked the cinnamon sugar crust!
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I saw this on your blog a couple of weeks ago, and I completely fell in love with the recipe! I finally made it, and it's definitely worth every cinnamon-sugar bite. Mmmm. I'll have to update when I put up my blog post on this bread!
Thank you so much! I LOVE this recipe, and I really have the urge to make it again soon 🙂 Please let me know when you put up your blog post — I would love to see how yours turned out!
Okay, I posted the blog post up! The recipe really is lovely.
I tried two different toppings on mine and compared… and I have to say that my alternative topping makes this recipe even better! You have to try it the next time you make this banana bread 🙂
http://thekitchenkook.blogspot.com/2013/01/honey-banana-bread-with-cinna-crumble.html
Oh yum! I would love to try it! Unfortunately, it looks like your blog is PW protected, if you would be willing to give me the password, I would love to check it out! Thanks!
this recipe + chocolate chips + muffin pans + 15 minutes at around 300-325 degrees (because my oven sucks) = *incomprehensible noises punctuated by groans of happiness*
YUM!!! Oh I must try this in muffin form now! Some overripe bananas in my kitchen are calling my name!