Sunday, May 23, 2010
A friend and reader requested a banana bread recipe. There are about 1,000,000 recipes for banana bread out on the internet, so what could the Witch do to make hers different?
I've made banana bread using applesauce in place of oil to save calories. It works but it makes the bread slightly gummy. Gummy is NOT a texture profile that I really enjoy. I've added whole wheat flour to the batter, to amp up the fiber and health quotient. Its not bad, but I was out of whole wheat flour this time. I've also added chocolate chips. That is really delicious, and the little Witch LOVES it, but I'm still out of chocolate chips. Drat.
That's when I thought of a strudle like topping. Cinnamon is usually added to sweet quick breads, so why not top my banana bread with a cinnamon topping? I cut back on the sugar in the bread to compensate for the additional sugar in the topping. The result is a beautiful golden heavenly scented loaf. The little Witch was napping when I made the bread and the first thing she asked me when she woke up was "Mom, whats that really good smell? What are you making?"
This bread turned out really well if I do say so myself. As a matter of fact, its the first banana bread that the little Witch has actually enjoyed, chocolate chips or no. I think I might make french toast out of the leftovers. I hope you all enjoy this recipe. If you have any dishes that you'd like to see the Kitchen Witch do please let me know, send me a message on facebook or here on comments.
Cinnamon topped Banana bread
makes 1 loaf
3 overripe bananas
3/4 c white sugar
1 T vanilla
1/4 c butter, melted
1/4 c milk
1.5 c flour
1.5 t baking powder, aluminium free if you can find it
1 t salt (regular table salt here)
1/4 c brown sugar
1 t cinnamon
I used my KitchenAid stand mixer: you can use a hand held mixer or even a wooden spoon to make this recipe.
In a medium sized mixing bowl mash bananas. Add the white sugar, vanilla, butter and egg. Mix well. Stir in the milk.
Mix the dry ingredients together and add to the banana mixture in 3 installments, scraping down sides after each addition of flour. Mix batter until it lightens in color and becomes thicker, like a pancake batter.
In a small bowl mix the brown sugar and cinnamon together.
Pour batter into a greased loaf pan. Sprinkle the cinnamon sugar over the top of the loaf, spreading it out evenly across the entire surface.
Bake at 350 for 30 minutes or until it tests clean in the center. Allow to cool before slicing and enjoying.
Nutrition Facts provided by Spark People recipe calculator
Amount Per Serving
Total Fat 7.0 g
Saturated Fat 4.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.0 g
Cholesterol 42.7 mg
Sodium 397.8 mg
Potassium 238.0 mg
Total Carbohydrate 57.3 g
Dietary Fiber 1.8 g
Sugars 34.0 g
Protein 4.0 g