Tuesday, April 26, 2016

Banana Crumb Bread


I couldn't decide whether I should toss or save the near black bananas sitting on my kitchen counter.  I finally decided that it was the end of their banana life so into the trash they went (or at least kind of).  I actually placed them in a trash bag, but left the bag sitting on the step in my garage just in case the need arose for the only possible thing a black banana would ever (ever) be good for...some sort of banana baked good.  I figured as long as I didn't have to look at them sitting on my counter any longer, they could live a couple more days of their banana life hanging out in my garage. 
And guess what...those black bananas that only made it halfway to the garbage can came in handy yesterday afternoon when I decided I needed a thick slice of warm banana bread smeared with lots of salty butter.  Todd declared it the best banana bread he's ever had.  So hurray for the black bananas that were taking up residence in my garage!


Banana Crumb Bread
1 cup butter, room temperature
2 cup granulated sugar
4 eggs
2 cups mashed bananas mixed with 2 teaspoons of fresh lemon juice
1/2 cup buttermilk
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
 
Crumb Topping
 
1/2 cup cold butter, cut into 1/2-inch cubes
1/2 cup granulated sugar
1 cup flour
1/2 teaspoon kosher salt
To make the crumb topping by combining the butter, sugar, flour, and salt in the bowl of a food processor and pulse until the butter pieces are pea size.  Set aside.
Preheat oven to 350 °F.  Butter two loaf pans and set aside.  (I used cooking spray and the loaves came out just fine.)
In the bowl of a stand mixer, cream the butter and sugar until light in color.  Add the eggs one at a time beating after each addition.  Add the bananas, buttermilk, and vanilla and mix well. 
In a separate bowl whisk together the baking powder, baking soda, salt, and flour.  Add the dry ingredients to the banana mixture and mix until just combined.
Scrape batter into the prepared loaf pans and top with crumb topping;  pressing crumbs lightly into batter.  Bake until a toothpick inserted in the center of the loaves comes out clean, about 50-60 minutes.  
I found this recipe on Instagram @gotorecipes

1 comment:

  1. Hi Breanna, this would be a super contribution to Food on Friday: Bread over at Carole's Chatter. Please do bring it over to join in the fun. Cheers

    ReplyDelete