Quick Breads

Banana Bread with Crumb Topping

Have you ever laid awake all night thinking about something? Tossing and turning while your brain cogitates, contemplates, debates and deliberates. Your mind literally won’t shut down, like it’s trapped on a treadmill that it simply cannot stop. I don’t think anything like this has ever happened to me before, since I usually can set any dilemmas aside to sleep.

But last night was different. I couldn’t stop my mind. I was  weighing pros and cons, up sides and down sides, and essentially playing out every scenario in my head. And then, one hour before the alarm was set to go off, the answer came to me.


I consider this a great victory, as I now know what I have to do and how I’m going to do it.

My eyes, however, feel like there’s sand in them …… and one thing is for certain, a power nap is definitely going to take place at some point today.

But hopefully not on my desk at work though ……


Banana Bread with Crumb Topping – adapted from my baking addiction

For the Batter:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
2 large eggs, lightly beaten
2 teaspoons pure vanilla extract
2 1/3 cups mashed overripe bananas (about 5 medium)

For the Topping:
1/4 all-purpose flour
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
2 tablespoons chilled unsalted butter, diced

Preheat oven to 350°F. Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda and cinnamon. In another large bowl, using an electric hand mixer on medium speed, cream together butter and brown sugar until light and fluffy – about 3 minutes. Stir in eggs, vanilla and mashed bananas until well blended. Using a wooden spoon or rubber spatula, gently stir banana mixture into flour mixture – stirring until ingredients are just combined. Pour batter into prepared loaf pan.

3. Prepare the topping. In a medium bowl, combine flour, brown sugar and cinnamon. With your hands, work in butter pieces, until small clumps form. Spread topping evenly over batter.

4. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then carefully turn out onto a wire rack.


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