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|Bates Banana Bread|
“It will cool and then be gone, so be prepared to double the recipe or make more. This is by far the best banana bread I have ever had. The banana bread is better if the bananas are extra ripe!”
- 1 1/4 cups brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 5 very ripe bananas, mashed
- 2 teaspoons lemon juice
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsalted butter, cubed
- 1 1/2 teaspoons ground cinnamon
|Prep : 15M||Cook : 24M||Ready in : 1H|
- Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
- Mash together the brown sugar and 1/2 cup of softened butter until smooth and creamy in a large bowl; beat in the eggs. In a bowl, combine the mashed bananas with lemon juice, and add them to the butter-sugar mixture. Beat in the milk and vanilla extract until smooth.
- In a bowl, whisk together 2 1/2 cups of flour, baking soda, salt, and 1 teaspoon of cinnamon. Mix the flour mixture into the banana mixture in 2 or 3 increments, beating well after each addition. Scrape the batter into the prepared loaf pan.
- Mix together the white sugar, 1/3 cup of flour, 1/4 cup of unsalted butter, and 1 1/2 teaspoon of cinnamon with a fork until the mixture is crumbly. Spoon the crumble mixture over the loaf.
- Bake in the preheated oven until the bread is lightly browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
- This is great as cupcakes, which will usually bake for about 20 minutes. Sprinkle crumble topping over cupcakes before baking.
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