What with Thanksgiving and everything I am only getting to show you this fabulous banana bread now. It is a little bit different than my usual favourite banana bread recipe, in that it has a lovely crumb topping. My usual one is stogged with nuts and dried cranberries. This one is quite plain except for the crumb topping.
Other than the topping, it is exactly what you would expect a banana bread to be . . . dense, moist, almost fudgy. Perfect for toasting under the grill and spreading with butter . . . or just eaten out of hand. Our little Spanish girl quite enjoyed this.
The Toddster quite enjoyed this.
I quite enjoyed this . . . and sometimes, that is enough. Three ten out of tens can't be bad. It was a combination of the loaf part of this recipe and the topping part of another recipe. Together they made a scrummy recipe.
*Crumb Topped Banana Bread*Makes one 9 by 5 loaf
1/4 tsp ground nutmegpinch allspice
2 Tbsp light brown sugar
3 Tbsp flour
1/8 tsp cinnamon
3 Tbsp white chocolate chips or chopped toasted pecans or walnuts (optional)
1 1/2 Tbsp unsalted butter, melted and slightly cooled
Preheat oven to 180*C/350*F/gas mark 4. Butter a 9″ x 5″ loaf pan and dust lightly with flour, shaking out any excess.
Sift together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg in a large bowl. Make a well in the center of the mixture. Cream together the butter and sugar, until light and fluffy. Beat in the banana, buttermilk, egg, and vanilla. Add to flour mixture all at once and stir just until combined. Pour batter into prepared pan and smooth top with the back of a spoon.
For the crumb topping, combine brown sugar, flour, and cinnamon in a small bowl. Add melted butter and toss mixture with a fork until crumbly. Stir in the chocolate chips or nuts if using. Sprinkle over batter and bake, rotating pan halfway through, for about 53 to 54 minutes. If bread is browning too quickly, cover with foil. The bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
Remove from oven and cool in pan on a wire rack for 15 minutes. Remove bread from pan, and cool completely before slicing and serving. Store leftovers in an airtight container in the refrigerator up to 2 days; serve warm.