When there are ripe bananas on the kitchen counter, baking a loaf of banana bread is always a great idea.
I bought a giant bunch of bananas earlier in the week with the intention of making a certain recipe. And then, life happened. And by life, I mean crazy work deadlines. And the desire to sleep.
Along rolls Friday, and those poor bananas were still sitting forlornly on the kitchen counter, becoming more brown and speckled by the minute.
So, we all know there's just one thing to do when that happens ... make banana bread! And I have made, like, a billion (slight exaggeration) banana bread recipes on this blog before, but this one has a tiny bit of a (standout!) difference: the addition of a crunchy cinnamon-sugar layer on top. Oy, this was a great idea!
But, oh my, the wait was worth it. This banana bread is heavenly. And with just 1/3 cup of oil, it's not terribly unhealthy, either. Or at least, that's what I tell myself as I shove yet another slice in my mouth.
Cinnamon-Sugar Crusted Banana Bread (printer-friendly version)
makes one 8-inch loaf
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup maple syrup
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3 very ripe medium bananas, mashed
1/3 cup melted coconut oil
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1. Preheat the oven to 350 degrees. Spray an 8" x 4" loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, whisk together the syrup, sugar, egg, and vanilla extract. Stir in the mashed bananas and then stir in the melted coconut oil.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into the prepped loaf pan.
6. In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar over top the banana bread in an even layer. (I used about three teaspoons ... you'll have a bit of cinnamon sugar left over, but that's not a bad thing.)
7. Bake in the oven for 50-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Wrap any leftovers in foil and store at room temperature for up to three days, or in the refrigerator for up to five days.
makes one 8-inch loaf
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup maple syrup
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3 very ripe medium bananas, mashed
1/3 cup melted coconut oil
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1. Preheat the oven to 350 degrees. Spray an 8" x 4" loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, whisk together the syrup, sugar, egg, and vanilla extract. Stir in the mashed bananas and then stir in the melted coconut oil.
4. Stir the wet ingredients into the dry ingredients until just combined.
5. Spoon the batter into the prepped loaf pan.
6. In a small bowl, stir together the sugar and cinnamon. Sprinkle the cinnamon sugar over top the banana bread in an even layer. (I used about three teaspoons ... you'll have a bit of cinnamon sugar left over, but that's not a bad thing.)
7. Bake in the oven for 50-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool completely. Wrap any leftovers in foil and store at room temperature for up to three days, or in the refrigerator for up to five days.
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