I had to post this in addition to my original banana bread because, it’s amazing. I made a loaf for the house and my lovey asked me to make a few for his bosses too! Needless to say, it’s a big hit!
There is no big difference from my original banana bread recipe which can be found here, except that about a half table spoon of cinnamon is added in with the sugar.
The difference is in the topping. Which is too easy.
Take about 3/4 of a cup of brown sugar and mix in another table spoon or 2 so of cinnamon. If your brown sugar isn’t so fresh or was left open and is hard as a rock, microwave a chunk for about 30 seconds. It will get soft and you can crumble it by hand. But be sure to go through it carefully and remove all the really tiny hard pieces. When the sugar gets older it forms tiny sugary rocks that can actually chip a tooth if you’re mid-munch.
Sprinkle the mixture over the banana bread before it goes in the oven. Take a toothpick and swirl the topping into the top of the batter.
The bread, with the topping, will take a little bit longer than an hour to cook. Just keep an eye on it after about an hour and fifteen minutes, until a knife inserted into the middle of the loaf, comes out clean.
This bread also freezes incredibly well!
Enjoy!
No comments:
Post a Comment
Leave a comment!