Here's the thing about banana breads - a lot of them have nuts in them. And, I don't know, I'm not the biggest fan of nutty breads. I would much rather have this dense, moist dreamboat with a, gasp, crumble topping. Did I just say crumble topping? You bet I did. The stuff dreams are made of. Seriously, what is not made better by a crumble topping? Pretty much everything is made better by a crumble topping, and this is certainly no exception. I mean, just look at it:
Right? But also? Dare I say that this bread tasted better the second day? It was good the first day, sure, but the second day it had seemed to absorb even more moisture and was pretty much amazing. And it stays that way for days after, not that it will last that long. Particularly not when you have some banana bread enthusiasts in the house. Great for a breakfast or a dessert. Get on it!
But? Just a tip - please make sure to use at least a 9 inch size bread pan when you make this. I used only an 8 inch and it, well, let's just say it had a bit of an overflow problem. Things were dripping to the bottom of my oven and burning up and it was just generally not good. The bread, however, turned out tasting just fine despite that, even though I had to bake it longer. But just avoid that in general and use a larger pan. End PSA.
Cinnamon Banana Bread with Crumble Topping
- FOR THE BREAD:
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking power
- 1 teaspoon cinnamon
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup buttermilk
- 2 overripe bananas, mashed
- CRUMBLE TOPPING:
- 1/2 cup powdered sugar
- 1/2 cup all-purpose flour
- 4 Tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
- pinch of salt
- Preheat your oven to 350F. Spray a 9-inch loaf pan with non-stick spray and set aside for now. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, egg, and vanilla until combined. Add in the butter and beat until smooth. Then, beat in the buttermilk and bananas. Slowly stir in the dry ingredients into the wet until the flour is all incorporated. Pour your batter into your prepared loaf pan.
- For the crumble topping, combine the powdered sugar, flour, cinnamon, salt and melted butter. Using your hands (it's easiest), crumble the mixture over the batter in the pan. Bake for 45-50 minutes or until a tester inserted in the center comes out clean.
Mash those bananas!
Whisk together your flour, baking powder, baking soda, salt and cinnamon and set aside.
In your mixer, beat together your egg, sugar and vanilla.
Add in your butter and beat until smooth.
Then beat in your banana mash and buttermilk.
And, finally, slowly mix in your flour mixture.
Put that in your prepared pan. I recommend a 9 inch pan. This is an 8 inch and, well, you'll see what happened.
Mix up your crumble topping - flour, powdered sugar, cinnamon, butter, pinch of salt.
Using your hands, crumble that over the top. Bake at 350F for 45-50 minutes until a tester inserted in the center comes out clean.
Mine overflowed a bit, as you can see! If you use a larger pan, this will not be an issue. I also had to bake it for probably 60 minutes in this smaller pan as well.
See? Whoops. Still tastes amazing despite the overflow, though!
Cut 'er up and serve!