Thursday, August 7, 2014

August 7: Bananas

Time for banana bread.  I think I should skip buying bananas in the summer.  They do not get eaten as fast and they turn brown really quick.  I like to buy them though because they make smoothies super wonderful.

I froze half of them for smoothies and made banana bread with the rest.  Loved this banana bread. 


1 egg
1 cup sugar
1 stick unsalted butter, room temperature
1 teaspoon vanilla
1/2 cup buttermilk
2 cups overripe bananas, mashed
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon

Crumb Topping:
1/2 cup powdered sugar
1/2 cup all purpose flour
4 tablespoons unsalted butter, melted
1 teaspoon cinnamon
pinch of salt

Preheat oven to 350F.  Grease two small loaf pans.

Beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. 

For the crumb topping combine the powdered sugar, flour, cinnamon, salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake for 45 - 50 minutes or until a toothpick comes out clean.

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