Sunday, February 28, 2010

Crunchy Top Banana Bread

I woke up yesterday morning with a distinct purpose. I had to make something which had cinnamon and sugar and pecans. The whole of my last week was spent dreaming of these flavors and I have no idea why. Wait a minute, I think I know why. Last weekend I had a not-so-successful attempt at making cinnamon rolls. In my enthusiasm and last minute rush, I missed activating the yeast correctly. The rolls tasted good but they didn't puff up as expected. However the filling I made for these rolls with brown sugar, cinnamon and pecans left a lasting impression with me. When the rolls were baking they enveloped the house in this wonderful sugary and cinnamony aroma. It was bliss and I was waiting all week to recreate it.

So yesterday morning found me in the quest of a goodie with cinnamon and sugar. An overripe banana looking at me wistfully provided the answer - Bake a banana bread and top it with this mixture of my dreams! I got right to it... and I am very happy to report that this weekend's baking attempt was way more successful than last weekends. And yes I did recreate the cinnamon-sugary delightfulness. It was the perfect way to start the weekend!

Crunchy topped Banana bread
Notes: I used this Banana bread recipe from Cooking Light with a few modifications which included using half cup sugar and one-fourth cup honey in place of one cup sugar. I used another one-fourth cup of brown sugar for the topping. I also omitted salt since I was using salted butter.

2 cups Unbleached All-purpose flour
3/4 teaspoon baking soda
1/2 cup sugar
1/4 cup honey
1/4 cup butter, softened (I used Smart Balance)
2 eggs
1 & 1/2 cups mashed bananas (3 medium ripe bananas)
1/3 cup plain non-fat yogurt
1 teaspoon vanilla extract

For the topping:
1/4 cup brown sugar
1/4 cup chopped pecans
1 & 1/2 teaspoons ground cinnamon

- Preheat oven to 350F.
- Combine flour and baking soda in a bowl and mix together with a whisk.
- Place sugar and butter in a large bowl and beat with a mixer at medium speed until well combined (around 1 minute).
- Add the eggs one at a time, beating well after each addition.
- Add banana, yogurt, honey and vanilla and beat until blended.
- Add flour mixture and beat at low speed until well combined and moist.
- Spoon the batter into a 8 1/2 x 4 1/2 inch loaf pan coated with butter or cooking spray.
- For the topping, mix all the ingredients together and then sprinkle on top of the batter in the loaf pan, covering it evenly.
- Bake in a 350F oven for around an hour or till a toothpick inserted in the center comes out clean.
- Cool ten minutes in pan on a wire rack. Remove from the pan and cool completely.

Makes one loaf and a very happy baker!


  1. wow, such great click, lovely..banana bread looks so yum especially with the crunchy top.

  2. Hi radhika,bread looks so perfectly done and seems to be very tasty too...wonderful click as usual and wish u a very happy holi ...

  3. Banana loaf looks great, enjoy. Happy Holi.

  4. I never need an excuse to crave cinnamon, sugar and pecans...but maybe that's just because my craving for it is constant. This bread looks amazing! I love the picture.

  5. Radhika, Banana and Walnut quick bread is my fave slice breakfast, looks wonderful here.

    Yes, I have ordered his "engulfed in flames" cd book too, can't wait to get it! :)

  6. love that extra crunchy topping. Banana bread is my favorite too.. specially since mashed up bananas makes for a moist bread and so I can go easy on the butter. Nice click too.