Truly an amazing recipe that I stumbled on while looking for a recipe to use up a over ripe bananas. Thank you Erin @ Delightful E Made.com for your wonderful Purple Ribbon Banana Bread Recipe... Of course I tweaked the recipe just a little.
Let me just say that the banana bread was gone so fast that, this will be the recipe that I use from now on when making banana bread.
This classic quickbread is easy to make, and tastes amazing! Perfect for a light breakfast, or a snack with coffee or tea. A family classic!
Ingredients
- 3 ripe bananas, mashed
- 1/2 c. vegetable oil
- 1 c. granulated sugar
- 2 eggs
- 4 1/2 tsp. lemon juice (juice of 1/2 lemon)
- 2 c. flour
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/4 tsp. cloves
- 1/2 c. chopped pecans or walnuts
- Crumb Topping:
- 1/3 c. softened butter, (NOT melted, just softened)
- 1/3 c. light brown sugar
- 2/3 c. flour
- Preheat oven to 350 degrees. Line the bottoms of (2 regular loaf pans) 3 1/2" x 7 1/2" loaf pans with waxed paper. Additionally, spray pans with paper bottoms with nonstick baking spray. Set pans aside.
- In mixing bowl combine mashed bananas, oil, sugar, eggs and lemon juice. Set aside.
- In another mixing bowl, combine the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture. Stir until batter is combined. Lastly, stir in the chopped nuts. Evenly pour the batter into the prepared pans.
- For the crumb topping: In a bowl, combined the softened butter, brown sugar and flour. Mix with a fork until crumbly. Sprinkle over the batter of each loaf.
- Bake at 350 degrees for 40-45 minutes or until toothpick inserted comes out clean and free of crumbs. Let cook on rack for 10 minutes before removing from pans. Remember to remove the waxed paper from the bottoms. Slice warm or let cool.
Instructions
Note: If using mini loaf pans they require about 20 minutes bake time.
