I am well known as the baker and the food advice giver (and maybe travel advice as it relates to food and musicals) at work. I was talking to one of my associates at work and they had a banana with some brown spots on it. Then another one had another banana so I ended up with 2 bananas, spots all over, ready for bread.
They were still a little too yellow so I had to brown my bananas a bit. I was heating up some mac n cheese in the oven and so I needed to make sure that I had softer and sweeter bananas. I didn’t put them into the oven for as long as the article suggests, but for about 20 minutes at about 350.
I did a bit of research on my way home from work and found a great recipe with cinnamon crumble on top. I loved cinnamon and crumbly bits so it was a perfect combination for the top of the banana bread. I also had to put some nuts and chocolate in it, a little bit of crunchy and definitely a bit sweet.
(adapted from here)
1 3/4 cups all purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar
2 bananas mashed
1/2 cup vegetable oil
1/3 cup 2% milk
2 teaspoon vanilla extract
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
2/3 cup chocolate chips
1/3 cup walnuts
1 cup all purpose flour
1 cup brown sugar
1/2 cup unsalted butter
1 Tablespoon cinnamon
1. Preheat oven at 325 degrees.
2. Whisk eggs, milk, and oil together. Mix well and set aside.
3. In a separate bowl, add the flour, salt, baking soda, cinnamon and mix well.
4. Peel and mash bananas with a fork.
5. Add eggs and mix until combined.
6. Add granulated sugar, brown sugar, mashed bananas, and vanilla to egg mixture. Stir until it’s well mixed.
7. Add flour mixture and mix until all ingredients are well mixed.
8. Then add in chocolate chips and walnuts. Then add to a greased 9×5 bread pan.
9. For the crumb topping, add the ingredients together. I use my hands to get a crumbly crumble.
10. Bake for about 75 minutes. I’d check with a toothpick to make sure it’s done. Cover with aluminum foil if the top gets a little too dark.