Unsalted butter - I always recommend baking with unsalted butter, not salted.I like to use brown sugar instead of granulated sugar for this recipe to develop a richer flavor. Light brown sugar - You'll need some for both the muffins and the crumb topping.To get the bananas ready for baking, I like to just mash them up on a cutting board using a fork. Bananas - The star of the show! The blacker the banana, the better here.
Crumb topping recipe for banana bread full#
The full recipe can be found at the bottom of the post. Honestly, this recipe is pretty simple to make, but let's quickly chat about some of the key ingredients and tools you'll need. And they take less than twenty minutes to bake! Enjoy 'em for breakfast, or snack on one (or two) as an afternoon sweet treat - you do you.
Crumb topping recipe for banana bread plus#
They have all the delicious flavor of your favorite banana bread, plus a crunchy, sugary crumble on top.
Introducing: these delish banana crumb muffins! Banana bread takes aaaaaages to bake in the oven, and sometimes you just want dessert right-this-instant, y'know? I think it was one of the first things I ever baked from scratch!īut, I have to admit I'm a bit lazy sometimes. Note: This recipe was originally published November 2009.Ever since I was a little kid, I've loved banana bread. Let cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.Bake at 350☏ for about an hour, until a toothpick inserted into the center comes out clean.
Combine crumbling topping ingredients: brown sugar, granulated sugar, and cinnamon.Pour liquid ingredients over dry ingredients and stir until combined.In a separate bowl combine the dry ingredients: flour, granulated sugar, baking soda, cinnamon, and salt.Combine bananas with the rest of the liquid ingredients: milk, eggs, melted butter and vanilla extract.(You can also use a food processor, mixer or blender.) Mash bananas with a fork or veggie masher.They will be very mushy when thawed, but they’ll still work great for banana bread.īanana bread has got to be one of the easiest treats to make- that’s one of the reasons why we love it so much, right? Prep work takes less than 10 minutes and it really couldn’t be simpler:
It is possible to use bananas with a touch of green, but I recommend waiting a few more days before baking if possible.Īnd if you have over-ripe (black or almost black) bananas that you can’t use right away, did you know you can freeze them? Place whole bananas directly in the freezer for at least a month and let them thaw at room temperature before using. If you let them ripen until they are speckled with brown and black (or even completely black), not only will they be easier to mash, but the banana bread will also have a sweeter and more “banana-like” flavor. How Ripe Should Bananas be for Banana Bread?Īs bananas ripen on your counter top they become sweeter and more soft. Here’s all the total ingredients you’ll need: There are 2 parts to this recipe, the loaf and the crumb topping. This is one of the oldest recipes on my site- from way back in 2009- and it’s a family favorite for a reason. It adds a burst of flavor, a little bit of a crunch, and it takes this loaf from delicious to irresistible. This banana bread is extra special because of it’s cinnamon crumble topping. Maybe I’m just looking for any excuse to make banana bread because, well, banana bread! It’s easy to bake, it’s familiar and comforting, and we just never seem to tire of it. I buy a big bunch of bananas every week when I go shopping. It’s a simple but delicious treat any time of day! This classic banana bread with cinnamon crumble topping is one of our family’s favorite recipes.
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