Yesterday was my birthday! Woot! Woot! I had such a great time, hanging with friends, spending quality time with the hubby and exploring new places to eat in Chicago (which I will have to share in a later post).
Today, I would like to share the recipe for the delicious banana bread I made to kick off the birthday festivities.
Being “on call” for work can be a little stressful. My phone is glued to my hand, and I mostly end up staying home and getting to projects and recipes that I have been meaning to get to. I was on call on the 18th, and I’m happy to say something great came from it…this Banana Crumble Bread!
- 1 egg
- 1 cup sugar
- 1 tsp vanilla
- 1 stick of unsalted butter (room temperature)
- 1/2 cup of plain greek yogurt
- 1/4 cup of milk
- 2 ripe bananas, mashed
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup powdered sugar
- 1/2 cup of flour
- 4 tbsp melted butter
- 1/2 tsp cinnamon
In mixer, beat together sugar, egg, and vanilla. Add butter and mix until smooth. Next, add the mashed bananas. Next, take your yogurt and milk and mix those two items in separate small bowl or cup until well combined (no lumps). Mix in that combination after the bananas.
In a separate bowl, combine your dry items: flour, salt, baking powder, baking soda, and cinnamon. Slowly pour your dry mix into your other bowl of “wet” ingredients.
Take your loaf pan, spray with non-stick spray or coconut oil spray. Pour in batter.
To make the crumble topping: add all crumble top ingredients, use fork to mix and break up the larger “crumbles.” When pouring on top of the batter use your hands to press it into the batter.
Bake at 350 degrees, for 50 minutes (or until knife/toothpick comes out clean).