I had been planning on making this delicious banana bread for a couple of weeks. I had two ripe bananas in the freezer and just needed one more to meet the three ripe bananas quota. But whenever I got down to one ripe banana in the fruit bowl, C would eat it. This wasn’t his fault since I hadn’t told him my baking plans, yet I was still always one banana short. Finally, last Friday there was one ripe banana sitting in the fruit bowl. Banana bread!!
This recipe is from Orangette, whom I have mentioned on this blog before. I highly recommend following the link below to read her original post – her words and stories just can’t be beat. (On a side note: Her book is finally out – can’t wait to get a copy – so I hope she comes up to Vancouver for a signing).
Cinnamony Banana Bread
Adapted from Orangette
Yield: 15 slices
1 1/2 cups flour
1 cup sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 mashed ripe bananas
2 large eggs
1/3 cup vegetable oil (the original called for 1/2 cup, but I reduced it to lower the calories – still worked)
1/4 cup honey
1/4 cup water
2 tablespoons sugar
1 teaspoon ground cinnamon
2 1/2 tablespoons brown sugar
Preheat the oven to 350F. Line a medium-sized loaf pan with parchment paper (this lets you remove the bread without losing any of the delicious topping).
In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and mix well.
Scrape the batter into the prepared pan.
In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.
Bake the bread until a tester inserted into its center comes out clean, about 1 hour. Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.
(4P per slice)