HIGH-ALTITUDE BANANA BREAD WITH CRUMB TOPPING
This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.
Provided by Nicole Hampton
Categories Dessert Bake Bread Cake Banana Nut Walnut Spring Fall Winter Soy Free Breakfast Brunch
Yield Makes 8-10 servings
Number Of Ingredients 21
Steps:
- For the bread:
- Preheat the oven to 350°F, and grease and flour a 9-inch round cake pan. In a large bowl, beat together the softened butter and granulated sugar until smooth. Add the eggs, mashed banana, water, and vanilla and mix to combine. In another bowl, combine the flour, salt, baking soda, cinnamon, and nutmeg. Add the flour mixture to the butter mixture and beat until combined. Fold in the chopped walnuts, and pour the batter into your prepared pan, spreading it evenly
- For the crumb topping:
- In a bowl, mix the flour, brown sugar, oats, walnuts, melted butter, cinnamon, and salt together with a fork until medium crumbs form. If yours comes out too dry, add a teaspoon of water. If it's too wet, add a teaspoon of flour. Evenly sprinkle the crumb mixture over the top of the batter.
- Bake for 40 minutes. Then place a piece of foil over the top to prevent overbrowning, and bake until a cake tester inserted into the center of the bread comes out clean, 10 to 15 minutes longer. Cool in the pan completely before removing. Cut into wedges and serve.
BANANA CRUMB MUFFINS
The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!
Provided by Lisa K
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 46 g, Cholesterol 37.9 mg, Fat 8.1 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 4.8 g, Sodium 352.5 mg, Sugar 26.5 g
BANANA CRUMB MUFFINS
Make and share this Banana Crumb Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 38m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Grease or line 12 muffin tins with paper liners.
- Prepare the crumb topping: In a small bowl, whisk together flour, sugar and salt. Cut shortening into flour mixture until it resembles coarse crumbs. Larger crumbs are a bit more desirable. Stir in the mashed banana and set bowl aside.
- Prepare the batter: In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl, whisk together sugar, vegetable oil, buttermilk, egg, bananas and vanilla. Pour flour mixture into banana mixture and stir until batter is just combined. Spoon into muffin tins, filling each 2/3 full. Top each muffin with crumb mixture, dividing it evenly.
- Bake for 18-21 minutes, until a tester comes out clean and the muffins spring back when gently touched.
BANANA CRUMB MUFFINS
Make and share this Banana Crumb Muffins recipe from Food.com.
Provided by jellygirl
Categories Breakfast
Time 1h5m
Yield 18 muffins, 1 serving(s)
Number Of Ingredients 12
Steps:
- PREHEAT OVEN TO 375.
- MUFFIN MIX:.
- 1. In a large bowl, combine the dry ingredients for the MUFFIN MIX.
- 2. In another bowl, combine the bananas, sugar, egg, vanilla and butter and mix well.
- 3. Stir the wet ingredients into the dry until combined.
- 4. Fill (either greased muffin cups or paper lined muffin cups) 3/4 full with mixture.
- CRUMB TOPPING:.
- 1. Combine the flour, sugar and cinnamon.
- 2. Cube the VERY COLD STICK BUTTER and toss into the dry ingredients.
- 3. Best way to do this is with a pastry blender. They are inexpensive tools that you can find at any store that sells cooking supplies (Walmart, Target, Kmart -- etc.) "CUT" the butter into the dry ingredients until you get a crumb mixture. It's ok to have larger chunks because they will become the best crumbs after they cook. "CUTTING" just means to mash together the butter and dry ingredients. You can do this with the tines of a fork too, but it's harder work ;).
- 4. Sprinkle crumb topping over the muffins and bake for 25 minutes, or until a toothpick or knife poked in the center of the muffin comes out dry.
Nutrition Facts : Calories 4545.4, Fat 246.3, SaturatedFat 150.4, Cholesterol 982.1, Sodium 7754.2, Carbohydrate 527.4, Fiber 31.6, Sugar 115, Protein 68
HIGH-ALTITUDE BANANA BREAD
Since we live in Colorado, I am always on the lookout for high-altitude bread recipes. Much easier than worrying about conversions or hoping that a recipe designed for sea-level will turn out! This one turns out great every time! You can also add about 1/2 c of chopped nuts, dried fruit, and/or chocolate chips.
Provided by noway
Categories Healthy
Time 1h
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Combine butter, eggs, sugar, and mashed bananas in bowl. Bananas should be finely mashed, there can be small (1 cm or less) chunks of banana in the batter.
- Combine flour, salt, baking soda, baking powder, and cinnamon in another bowl.
- Mix wet and dry ingredients together until well blended.
- If you would like to add optional ingredients (chopped nuts, dried fruit, and/or chocolate chips), stir in about 1/2 cup here.
- Pour dough into 1 greased 9x5 inch loaf pan.
- Bake at 350F for 50 minutes, or until toothpick inserted in center comes out clean.
- Let bread cool in pan for 5-10 minutes before removing.
- Enjoy hot or cold!
Nutrition Facts : Calories 1883.7, Fat 58, SaturatedFat 32.8, Cholesterol 494.1, Sodium 3018.7, Carbohydrate 315.5, Fiber 10.6, Sugar 162.8, Protein 32.8
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