I love the way the house smells when you’re baking banana bread. I always seem to have bananas on hand too so it makes for a quick treat. I’ve made this recipe a few times but decided to mix it up a bit and make a chocolate peanut butter version. They were both very good and totally different. Instead of a regular loaf pan, I used a small 4 loaf pan. This recipe will work for both types and they freeze well. PS: what a good way to get your kid to eat fruit.
Version One: Banana Bread with Cinnamon Crumble Topping (adapted from Bon Appetit)
- 1 1/2 cups all-purpose flour
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (2 to 3 medium)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup honey
- 1/4 cup water
- 2 1/2 tablespoons (packed) golden brown sugar
- Preheat oven to 350°F. Butter and flour 9x5x3-inch metal baking pan. Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl. Whisk next 5 ingredients in large bowl until smooth. Add dry ingredients; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter.
- Bake bread until tester inserted into center comes out clean, about 1 hour. Cool bread in pan 30 minutes. Turn pan on its side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely.
Version two: Chocolate Peanut Banana Bread
Follow above recipe but eliminate the crumb topping. Mix in 8 oz. of semi-sweet chocolate chips or chopped milk chocolate (your preference) after dry ingredients are incorporated. Instead of crumb topping, add 1/4 cup peanut butter to top of batter and swirl with butter knife. Bake as directed.