Banana Bread w/ Cinnamon Crumb Strudel
you say rotten bananas, i say banana bread....
I have a confession, sometimes I purposely buy too many bananas, just to watch them go bad. Why? Two words...Banana Bread!
I thought I would jazz up my stand-by recipe with the addition of a crumb topping. Butter, sugar, cinnamon....ahhh, delicious! And it was...I'm quoting my husband when he says "this bread is money" I love that he enjoys my baking, I love it even more that he cleans up after me ;)
This recipe is both tasty and healthy. The addition of ground flax seed and whole wheat flour, boosts the fiber content and helps keep you satisfied. I also use applesauce in place of oil or butter, without sacrificing/compromising any moisture or flavour. This bread is perfect as a snack, or breakfast when paired with fresh fruit and yogurt.
Hopefully your taste buds are as satisfied as Mr. Handsome's, mine were.
Banana Bread w/ Cinnamon Crumb StrudelIngredients:
3-4 ripe bananas, mashed
1/3 cup applesauce, unsweetened
1 cup sugar
1 egg, beaten
2 tsp vanilla
1 tsp baking soda
pinch of salt
1 cup all-purpose flour
1/2 cup whole wheat flour
3 tbsp ground flax
1/4 cup brown sugar
2 tbsp all-purpose flour
2 tbsp butter, room temperature
1/2 tsp cinnamon
preheat oven to 350F
with a wooden spoon, add applesauce into mashed bananas in a large mixing bowl. mix in sugar, eggs and vanilla. sprinkle in baking soda, salt and ground flax and mix. add flour last, mixing until just incorporated. pour into a buttered 8 X 4 loaf pan.
to make crumb topping, combine brown sugar, flour and cinnamon. cut in butter and blend with fork until crumbly. pour mixture over batter (using as much or as little as desired).
bake for 1 hour. cool on rack. remove from pan and slice to serve.