UNIQUE AND YUMMY BANANA CRUNCH BREAD
Everytime I make this bread, someone thinks its an old family secret and I have been told by many that it is the best banana bread ever. I originally found it in a magazine 10 years ago. The ginger adds a unique taste and the crunch topping is very yummy.
Provided by LJ in San Francisco
Categories Quick Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease 9x5x3-inch loaf pan.
- Combine flour, sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in bananas, walnuts, ginger, eggs and vanilla until mixture is just moistened. Spoon batter evenly into prepared pan.
- Prepare Crunch Topping: Combine flour, sugar, butter and cinnamon in a small bowl. Sprinkle evenly over batter.
- Bake at 350 degrees oven for 70 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Remove bread and cool on wire rack completely. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 302.3, Fat 12.6, SaturatedFat 7.6, Cholesterol 65.8, Sodium 348.4, Carbohydrate 44, Fiber 1.1, Sugar 22.5, Protein 4
BANANA BREAD
Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don't overmix the ingredients, and make sure the bananas are very ripe.
Provided by Julia Moskin
Categories weekday, dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
- Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
- Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 168 milligrams, Sugar 15 grams, TransFat 0 grams
CINNAMON CRUNCH BANANA BREAD
This easy cake - no mixer required - is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They're that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.
Provided by Julia Moskin
Categories breakfast, snack, breads, quick breads
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
- Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
- Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
- Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
- Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.
BANANA CRUNCH BREAD RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 16
Steps:
- Spray or grease the bottom of a standard loaf pan (mine was 1 1/2 qts. capacity). Preheat oven to 350°F. In a large mixing bowl and using a mixer, beat together the sugar, egg, and vanilla until well combined. Beat in the butter until smooth; beat in the buttermilk and mashed bananas. In another bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon, if using. Using a rubber spatula, fold the dry ingredients into the banana mixture just until incorporated. Do not overmix. Pour batter into the prepared loaf pan. In a small mixing bowl, combine the crumb topping ingredients together using a large fork or the bottom of a wire whisk until mixture resembles peas. Sprinkle the crumbles over the top of the batter. Bake for 55 to 65 minutes or until center tests done with a toothpick. Cool in pan for about 15 minutes on a wire rack then run a thin knife around the edges to loosen and remove to the rack to cool completely. Sift confectioners sugar over the top then cut into slices.
BANANA CRUNCH BREAD
This is my mother's banana bread recipe. Everyone makes banana bread, by my mother's is really the best. I hope you agree.
Provided by Karen Chatterton
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Grease and flour bread pans. Beat together bananas, sugar, and eggs until light in color. Stir in milk. Sift together and add flour, salt, baking soda and baking powder. Mix thoroughly. Stir in butter, vanilla and nuts. Pour into loaf pans and bake in a 350 degree oven for one hour.
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