Sunday, May 23, 2010

Cinnamon topped banana bread

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 egg
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
8 Servings
Amount Per Serving
Calories 294.3
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


Jenn said...

OMG Andrea, that looks so good! I can almost smell it baking now. Chris loves banana bread...I showed him the pictures and he said he'll be right over! I do have to go to the store in just a next weekend they'd be ready.... mmmmmmmm!!!

Baking Addict said...

Wow this looks super delicious. Love banana bread but not made many variations. The cinnamon sugar looks spectacular. Bought some bananas today perhaps I should save them for banana bread Andrea style :)

Becky said...

that cinnamon topping looks strudel-ish and really good!!

Design Wine and Dine said...

I love the shot of the whole bread - beautiful! Also love your idea of turning it into french toast!!

Raina said...

Sounds and looks amazing. I love banana bread and the cinnamon on top is a great idea!

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Jenn said...

Andrea...your topping idea was fantastic! I made my banana bread recipe but added the cinnamon sugar topping...OMG it was amazing! Chris said it was now his favorite way to eat banana bread..and he's a self proclaimed banana bread connoisseur!

Teauna said...

Oh Man! That looks so good! Makes my mouth water!

Ananda Rajashekar said...

absolutely wonderful recipe, i love Cinnamon in any recipe!

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