I am totally in love with this banana bread recipe, it’s unbelievably moist. It’s a cross between a banana bread and coffee cake with its crumb topping. It’s just perfect with a cup of coffee for when your on the go. Especially for this weather! I tweaked the recipe a bit so here’s my version.
Dana’s Banana Bread Recipe
So here’s what you’ll need... For the cake:
2 ripe banana’s (the ripper the tastier!)
1 tbsp brown sugar
3/4 tsp of good vanilla extract
A pinch of cinnamon
1/3 cups of softened unsalted butter
1/2 cup of sugar (I like to mix between white and brown sugar)
3/4 tsp or vanilla (again)
1 cup of flour + 1/2 tsp of baking powder
A pinch of salt
A heaping 1 tbsp of yogurt
Optional: -As much (or as little) chocolate chips as your heart desires! But remember to use semi-sweet or else everything will be super sweet! -Roughly chopped walnuts, it adds an interesting crunch and delicious flavor to the banana bread.
For the crumb topping you’ll need:
1 tsp of cinnamon
2/3 cups of flour
2/3 cups of brown sugar
5 tbsp of cold butter
Preheat the oven to 170 degrees Celsius. In a bowel mash the bananas, brown sugar, vanilla and cinnamon. In another bowel with a mixer, cream the butter and sugar until light and fluffy. Then add the egg with the vanilla. Then add the flour, baking soda and salt in two batches. Finally add the yogurt. Once everything is combined, hand stir in the chocolate chips of walnuts if you choose too. You can you a 8x4 loaf pan (bake for 40 min), or a 12 muffin tin, but be sure to grease them first.
For the crumb topping, combine the flour, cinnamon, and brown sugar. The. Add the cold butter. Mix everything together with a pastry cutter (or your clean hands). Sprinkle the crumb topping on top of the batter. Bake for 20-25 minutes or when you toothpick comes out clean.
Allow the banana bread to cook for 10 min, then dig in!! 💕
If you try this recipe please send me a picture of your scrumptious cake with me!
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