Cinnamon Crunch Banana Bread
Published May 27, 2020
- Total Time
- About 1½ hours, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter, for greasing
- 1½cups/190 grams all-purpose flour
- 1cup/200 grams granulated sugar
- 1teaspoon ground cinnamon
- 1teaspoon baking soda
- ½teaspoon kosher salt
- ½cup/120 milliliters vegetable oil
- 2large eggs
- ¼cup/60 milliliters honey
- 1cup mashed ripe bananas (from 2 to 3 medium bananas)
- ¼cup/60 milliliters warm water
- ¼cup/55 grams brown sugar, preferably light brown or Demerara sugar
- 2tablespoons granulated sugar
- 1teaspoon ground cinnamon
For the Batter
For the Topping
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
- Step 2
Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
- Step 3
Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
- Step 4
Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
- Step 5
Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.
Private Notes
Comments
Love banana bread in almost all its forms and have baked many over the years. My fav recipe is very similar to this one but with one substantial difference: It uses 1/3 cup of sugar instead of 1 cup and 1/3 cup of oil instead of a 1/2. The result is a plenty sweet enough, moist bread that tastes like banana and cinnamon instead of sugar.
She's in the oven right now and I also added one cup of chocolate chips because WHY NOT??
Because I bake banana bread fairly often, I buy one or two more bananas than I expect to use. A few days later, I take the last seriously ripe, bananas, and pop them into the freezer, skin and all. If I want to make banana bread later this afternoon, I take 3 frozen bananas out of the freezer and let them thaw on the counter. Three hours later, I cut the stem off each thawed banana and squeeze it directly into the batter, as if it were a tube of toothpaste.
I really dislike banana bread, and try very hard to never have over ripe bananas. But here I was with 3. Found this recipe, and !!!!! This is the first banana bread I have enjoyed eating. The cinnamon pairs well with the banana, adding a depth of flavor that is excellent. I now have a banana bread recipe that I like, and I’ll be letting more bananas become over ripe in the future!
Too sweet. I cut the sugar in half and used brown rather than white. I also cut the oil in half. I added coconut and raisins and baked it at 375. Fabulous.
Have made this many many many times, is my go-to banana bread recipe.
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