Saturday, April 18, 2020
ChezCindy: Cinnamon-Sugar Banana Bread
The story here is that I have been making food for our friend who is an ER doctor. He is a bachelor and does not cook. During this time of Stay at Home, his options for ready to eat food are limited. One of his favorite sweet treats is anything made with bananas and chocolate. No shortage of those 2 ingredients in this house. I had just given him the banana muffins I wrote about recently and was pondering what to make this time. I remembered a recipe from King Arthur Flour that was actually their Recipe of the Year in 2018. Right. Humble banana bread as recipe of the year. The standout difference for this banana bread is a mix of cinnamon sugar sprinkled over the top before baking. It forms a crackling crust as it bakes and smells heavenly. The original recipe calls for walnuts, but could be easily substituted with chocolate chips. The chocolate, bananas and cinnamon are a great flavor trio. Below is their recipe. I'll try not to add another banana bread recipe in the near future. I hope you enjoy this one.
Cinnamon-Sugar Banana Bread
2 cups mashed banana, about 4-5 medium size
1/2 cup vegetable oil
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoons salt
1 teaspoon cinnamon
1 cup chocolate chips
1 tablespoon sugar
1/2 teaspoon cinnamon
Preheat oven to 350 degrees, with the rack in the center of the oven. Lightly grease a 9x5-inch loaf pan.
In a large bowl, stir together the mashed bananas, oil, sugar, eggs and vanilla.
In a separate smaller bowl, add the flours, baking soda, baking powder, salt and cinnamon together. Stir in the chocolate chips. Add the flour mixture to the banana mixture. Thoroughly combine the ingredients together.
Transfer the batter to the prepared pan. Mix together the topping of sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar topping evenly over the banana batter.
Place the pan into the preheated oven, baking the bread for 65-75 minutes. Check the loaf around 60 minutes to see if the bread getting too brown. If so, loosely cover the pan with foil. Continue to bake until a long toothpick comes out clean with just a few moist crumbs.
Remove the pan from the oven, cooling it on a rack for 20-30 minutes. Turn the bread out of the pan and continue to cool for another 20 minutes before slicing.