I know what you are thinking.
How many banana breads can this woman bake...
Who knows. A trillion?
This time round I felt like experimenting a little and I happen to come across Orangette's blog. She has a lovely way of writing about food and her recipes sound great. So I had to try one.
The banana bread recipe is very straight forward and I like the addition of the cinnamon.
However it is quite a sweet banana bread and if I make it next time I might reduce the sugar and even consider not adding the topping.
The strangest thing happened while I was measuring the ingredients. The kids were running around, Stella started crying and I turned around to give her a quick hug and then I went back to baking. Except I could not remember how many cups of flour I added. Was it one or one and a half? So I added a dash more flour and it doesn't seem to have caused any harm because the banana bread came out of the oven beautifully dark, moist and delicious.
The kids loved it too, but then again they clearly take after me when it comes to my banana bread obsession.
Here is a link to the recipe and here is a copy with my notes:
Banana Bread with Cinnamon Crumble Topping from Orangette
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 (I used 2 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
Note: This was too much topping for me - I'll be using way less of this next time
Preheat the oven to 175° C. Spray a 9 x 5 inch pan lightly with cooking spray and then line it with parchment paper, letting the excess hang over the sides. (I'm pretty sure my pan is bigger than 9 x 5 inch and I am just plan bad at conversions...)
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.
(yes, let it cool if you can resist it - I couldn't!!)
Yield: 1 loaf
How many banana breads can this woman bake...
Who knows. A trillion?
This time round I felt like experimenting a little and I happen to come across Orangette's blog. She has a lovely way of writing about food and her recipes sound great. So I had to try one.
The banana bread recipe is very straight forward and I like the addition of the cinnamon.
However it is quite a sweet banana bread and if I make it next time I might reduce the sugar and even consider not adding the topping.
The strangest thing happened while I was measuring the ingredients. The kids were running around, Stella started crying and I turned around to give her a quick hug and then I went back to baking. Except I could not remember how many cups of flour I added. Was it one or one and a half? So I added a dash more flour and it doesn't seem to have caused any harm because the banana bread came out of the oven beautifully dark, moist and delicious.
The kids loved it too, but then again they clearly take after me when it comes to my banana bread obsession.
Here is a link to the recipe and here is a copy with my notes:
Banana Bread with Cinnamon Crumble Topping from Orangette
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 (I used 2 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
Note: This was too much topping for me - I'll be using way less of this next time
Preheat the oven to 175° C. Spray a 9 x 5 inch pan lightly with cooking spray and then line it with parchment paper, letting the excess hang over the sides. (I'm pretty sure my pan is bigger than 9 x 5 inch and I am just plan bad at conversions...)
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.
(yes, let it cool if you can resist it - I couldn't!!)
Yield: 1 loaf
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