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Wednesday, July 12, 2017

Cinnamon Crunch Banana Bread

What do you do when you have ripe bananas?  You make banana bread.  This is a new recipe with a nice cinnamon topping.  I think you will like this recipe.  It is freezable too.  Of course these are going in the freezer too.  I guess what I don't use for the open house we can have for breakfast for a couple of weeks. 
This recipe uses walnuts instead of pecans but you could use either.
Start with 1/4 cup oil
2 eggs
1/3 cup milk
2/3 cup sugar.  Mix this well until fluffy.
Add 3 ripe bananas that have been mushed.
1 1/2 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup quick cooking oats
1/2 cup chopped walnuts.
This is the topping
2 Tablespoons softened butter
1/2 cup sugar
2 Tablespoons all purpose flour.  I also missed the 1 teaspoon cinnamon
Mix that well.
Fill your loaf pan or pans.  I used the mini pans.
Top with the cinnamon mixture.  Place in a preheated 350 oven.  Bake for about 30-40 minutes.  Test after 30 minutes.
The topping kinda oozed over the sides but that is okay.  Let cool in the pan for a few minutes.  Run a knife around the edges to help it come out.
I was worried they were not going to come out clean but they did! Let cool and then wrap for the freezer or wrap to eat later.

Cinnamon Crunch Banana Bread Recipe

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2/3 cup sugar
3/4 cups quick cook oats
1/4 cup oil
2 eggs
1/3 cup milk
3 very ripe bananas
1/2 cup walnuts

Topping
1/2 cup sugar
2 Tablespoons all purpose flour
2 Tablespoons softened butter
1 teaspoon cinnamon

Preheat oven to 350.  For regular loaf pan bake 50-60 minutes.  For mini loafs 30-40 minutes.

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