i'm always looking for new banana bread recipes. i've YET to find the PERFECT one- seriously. i've never had the most perfect piece of banana bread.
one day- anyway. until then, this one is actually pretty good.
the first batch i made i used a VERY ripe (like, omg is that bad?!) banana & i forgot the baking soda.
the bread was good, but very dense. it tasted like banana- but there were no tell-tale banana squiggles (you know what i'm talking about)- it was odd. but good.
the second/third batches i made i used thawed (not quite as ripe when frozen) bananas & i remembered the baking soda. this time it actually looked like banana bread- and it's more fluffy. and good- so either way it was a win.
For the bread:
1 cup plus all-purpose flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter, melted
1/3 cup buttermilk (you can use plain yogurt if you want)
1 large egg, lightly beaten
1 large banana, mashed (about 1/2 cup)
1 tblsp brown sugar
1 teaspoon pure vanilla extract
For the topping:
1 tablespoon room temp butter
1 tablespoon brown sugar
3/4 teaspoon ground cinnamon
1 tablespoon flour
pinch of salt
Preheat the oven to 350º Butter (or use cooking spray) a loaf pan.
In a large bowl, whisk together 1 cup flour, the sugar, baking powder, baking soda and 1/2 teaspoon salt.
Stir in the melted butter and the buttermilk. Add the egg and beat for 1 minute. Add the brown sugar to the banana & stir- then add the banana and vanilla to the mix. Stir until well combined. Spread the mixture evenly into the prepared pan.
Make the topping by mixing together the tablespoon of butter with the tablespoon of flour, the brown sugar, cinnamon, and a pinch of salt. Distribute the topping evening over the batter (i used my fingers & kind of clumped it around like so)
Bake for 40-45 minutes, or until cake tester or toothpick stuck in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Cut and serve from the pan.