Archive | March, 2013

Tricked-out Banana Bread

26 Mar

Woot! It is Spring Break in NorCal so of course I am baking. Today I needed to use up some bananas that were about to grow mold and walk back to Ecuador. The recipe hunting began.

Problem: only 2 bananas and 2 eggs

Solution: invent my own recipe! (a Frankenstein’s hodgepodge of things I like)

And this is what I ended up with… Adapted from this and this recipe.

Cinnamon Swirl Bread

Cinnamon Swirl Bread

Cinnamon-Swirl Banana Bread with Streusel Topping

for the Bread:

1/3 cup butter, melted

2 over-ripe bananas, smashed

3/4 cup granulated sugar

1 egg, lightly beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

pinch of salt

dash of cinnamon

1 1/2 cups flour

for the Cinnamon Swirl:

1/4 cup granulated sugar

2 teaspoons cinnamon

for the Streusel Topping:

1/4 cup brown sugar, packed

3 Tablespoons flour

2 Tablespoons butter, cold

for the cinnamon swirl

Mix together the sugar and cinnamon. Set aside.

for the streusel topping

Mix sugar and flour. Cut in the butter until the mixture resembles coarse crumbs. Set aside.

for the bread

Preheat the oven to 350°F. Grease and flour a 9″x4″ loaf pan.

Mix bananas, butter, sugar, egg, and vanilla. Add in baking soda, salt, cinnamon, and flour. Mix until just combined.

Pour half of the batter in prepared pan. Sprinkle most of the cinnamon-sugar mixture over the batter. Add rest of the batter and sprinkle remaining sugar on top. Swirl the layers with a knife. Top with streusel mixture.

Bake for 40 to 60 minutes. Cool in pan and enjoy : )

Notes: My streusel melted into the top of my bread, still tasty though.

* pictures will come later when I find the cord for my camera*

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