So there’s several schools of thought on banana bread. Some people like it really dense…some people like it with chocolate chips…
Me? Well, I am nut-loaded banana bread person. I like the amount of bananas to be equal to the amount of nuts. I am a nut. Can’t get enough.
But this recipe doesn’t have nuts! It has a buttery cinnamon topping, which totally intrigued me.
Could I eat a banana bread that didn’t have nuts and enjoy it?!?
And boy did I EAT it. Well Cooper helped. There’s half a loaf left in the kitchen and Casey hasn’t even arrived home from work yet.
If you like your banana bread moist, light and buttery, this recipe is for you! If you like a salty sweet topping, then you are in for a treat! Nuts? What nuts? Who cares about nuts when you have this topping!!
And big props to that one single banana in the recipe. You packed soo much punch, big champ! I’m sorry I doubted you.
If what I say doesn’t tempt you…the smell from the oven is reason enough to make this! It’s like the cinnamon roll smell at Ikea but like 1000 times better.
I would suggest making two batches. Cuz lord knows, this loaf will be gone by the end of the night.
So this was #1 on my TO DO list this AM.
I had a bunch of RIPE bananas. Which never happens…we usually eat them before this stage.
Coop has decided to put a slight halt on his love for bananas recently. Means more for banana bread!
I get my loaf pyrex lubed up with cooking spray. Buttery fingers? Not for this girl.
Melted butter & plain yogurt. A sign of good things to come…
I dare you not to taste this batter. It’s crazy good.
Where banana meets batter…
The real star here…the topping.
As if this little beauty wasn’t already pretty…
It gets jeweled with that buttery cinnamon topping!
40 minutes is a long time to wait…10 mins of resting is even worse. But it’s worth burning your tongue for.
Tessy’s Banana Bread
(recipe Mad Hungry: Feeding Men & Boys)
- 1 cup plus all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- coarse salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/3 cup buttermilk (I used 1/2 cup plain yogurt)
- 1 large egg, lightly beaten
- 1 large banana, mashed (about 1/2 cup)
- 1 teaspoon pure vanilla extract
For the topping:
- 1 tablespoon cold butter, cut into pieces
- 1 tablespoon brown sugar
- 3/4 teaspoon ground cinnamon
- 1 tablespoon flour
1. Preheat the oven to 350 degrees F. Butter a loaf pan. Or be like me and use Pam. I make enough mess in the kitchen. Me and butter hands don’t mix.
2. In a large bowl, whisk together 1 cup flour, the sugar, baking powder, baking soda and 1/2 teaspoon salt.
3. Stir in the melted butter and the buttermilk (yogurt if you wanna be like me). Add the egg and beat for 1 minute. Add the banana and vanilla. Stir until well combined. Spread the mixture evenly into the prepared pan.
4. Make a topping by mashing together the tablespoon of cold butter with the tablespoon of flour, the brown sugar, cinnamon, and a pinch of salt. Distribute the topping evening over the batter. 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.
I dare you to wait 10 minutes for it to be cooled.