I don’t know about you, but I am an absolute sucker for Banana Bread so when Jenny Hurst from our community sent in this recipe, I was sold! Any time there is a few browning bananas in my house we use the excuse to get baking, and this cake recipe really whet my tastebuds. I’m baking it this afternoon, so I will share the results a little later in the day.
The older the bananas the better in this recipe, because as they brown, bananas get sweeter and sweeter, taking on a more honeyed flavour. And the crumble on top simply sounds amazing.
- 1 egg
- 1 cup sugar
- 1/2 cup unsalted butter, at room temperature
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 very ripe bananas, mashed
- 2 cups plain flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup icing sugar
- 1/2 cup plain flour
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
- pinch of salt
In a large mixer bowl, beat the sugar, egg and vanilla until combined. Add butter and beat until smooth. Then beat in the buttermilk and bananas.
In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick oil spray and pour in the batter.
Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 180 degree oven for 45 – 50 minutes or until a toothpick comes out clean.