Hi guys! I’ve been super super SUPER busy this past week…. what with work in Manchester and a job interview, house-sitting for my parents whilst they are living it up in Madeira, spending a lovely week with Gavin and having my two aunties and two cousins visit at the weekend.
I feel as if Wilfy and I can now breathe and relax after all this hard work, and what better way to do that, than by baking and munching on some banana bread. I totally forgot about half the stuff I bought in my shop this past week, thus I have loads of bananas left over! (YAY for me I loooooove baking with ripe bananas)
I actually turned this into my pudding by warming up some vanilla custard and smothering a huge slice.
The crumb topping is so simple, and yet manages to completely transform this banana bread. The crunchy cinnamon crust and moist banana are a match made in heaven.
Seriously, this is a good one!
Cinnamon Crumb Banana Loaf
160g caster sugar
1 tsp vanilla essence
115g unsalted butter, softened
120ml evaporated milk
2 overripe bananas, mashed
300g plain flour
Pinch of salt
1/2 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
For the crumb topping:
115g icing sugar
150g plain flour
60g unsalted butter, melted
1/2 tsp cinnamon
Pinch of salt
- Preheat the oven to 180 degrees and spray your loaf tin
- In a large bowl, beat together the sugar, egg and vanilla together. .Add the butter and beat until smooth
- Add the evaporated milk and mashed bananas
- In a separate bowl, mix together the flour, salt, bicarbonate of soda, baking powder and cinnamon. Slowly combine the dry ingredients with the wet, making sure not to over-mix (you will end up with a dense loaf!)
- To make the crumb topping, combine the icing sugar, flour, cinnamon, salt and melted butter. Use your hands to create a bread crumb
- Spoon the loaf mixture into your loaf tin and sprinkle over the crumb topping
- Finely grate dark chocolate over the top and place in the oven for around 50 minutes