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Banana Bread with crumb topping

Better Homes & Gardens Cookbook w/variation by me


1 3/4 cups + 2 tablespoons all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas (mashed)
1/3 cup shortening, margarine, or butter
(I use butter flavor Crisco)
2 tablespoons milk
2 eggs
2 tablespoons butter
2 tablespoons brown sugar

For bread batter:
In a large mixing bowl combine 1 cup of the flour, the granulated sugar, baking powder, baking soda, and salt. Add mashed banana, shortening, and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. Add eggs and 3/4 cup flour, beat until blended. Stir in nuts if desired.

For crumb topping:
On a plate or in a shallow bowl, combine 2 tablespoons each of flour, brown sugar and butter. Cut the butter into the brown sugar and flour using a fork until it is crumbly.

Pour batter into a greased loaf pan and top with the crumb topping. Bake at 350 F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on wire rack. Remove from the pan. Cool thoroughly on a wire rack.

Slice and enjoy with a tall glass of milk!

1 comment:

Sarah said...

Wow, that banana bread look scrumptious!