Friday, February 23, 2007

Glazed-Crumb Topped-Banana Bread

Yes, more banana bread. I just can't seem to eat all the bananas before they get over ripe! This time I made a crumble and then for kicks a vanilla-sugar glaze (spiked with butterscotch schnapps).

Click Here for Printable Version

Bread Batter.
½ cup unsalted butter, softened
1 cup dark brown sugar
2 eggs
2 teaspoons vanilla
4 very ripe bananas, mashed
2 cups all-purpose flour
3 teaspoons baking powder
dash of ground cinnamon
¼ teaspoon salt

Crumble Topping.
2 Tablespoons slivered almonds
2 Tablespoons macadamia nuts, chopped
2 Tablespoons oatmeal
1 graham cracker, crushed
1 Tablespoon light brown sugar
1 Tablespoon butter

Powdered Sugar

Milk or Half & Half

butterscotch schapps (options)

Prepare Bread Batter
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana.
- In a separate bowl, sift together flour, baking powder, cinnamon, and salt.
- Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan and evenly sprinkle crumble over the top.
- Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

Crumble Topping
- In a small bowl, mix together brown sugar, oats, and nuts. Cut in butter until mixture resembles coarse cornmeal.

- Combine sugar with a few drops vanilla and enough of the liquid of your choice for a drizzling consistency


Ak-Man said...

That 1st pic is making me VERY HUNGRY!!

Simon said...

Looks nice, might just try that!

Thanks for the recipe sheets!

Chantal said...

Thanks for the FABULOUS recipe! I liked the crumble topping. I made this bread and posted it on my blog (with a link to your site :) ... my mother ate 1/3 of it within the half hour I left the house!!