Banana Bread

• porties: Recipe makes 1 large 9-i
• totale tijd: 1 hour 22 minutes

Ingrediënten

Sharing my homemade banana bread recipe that took me months to get right! Shoutout to all of my coworkers over the past two years who have been the guinea pigs with all of the trials and efforts. My version has a crumble topping that helps add that extra crunch that pairs perfectly with the fluffy bread interior. Using coconut oil adds an extra dynamic without being too overpowering. Had a fun time and challenge baking this batch one-handed while holding my sous chef!

Dry Ingredients:

2 cups (240g) flour (can use gluten-free or other alternatives)

1/2 cup (100g) white sugar

1 tsp baking soda

1/8 tsp (pinch) of salt

1 tsp ground cinnamon

1 cup chocolate chips (optional)

Wet Ingredients:

3 large (~340-400g) ripe bananas

2 large eggs, beaten

1/3 cup melted coconut oil

2 tbs maple syrup

2 tbs milk (only if needed)

2 tsp vanilla extract

Crumble Topping:

1/2 cup (60g) flour

1/3 cup (65g) brown sugar

1/4 cup melted butter or coconut oil

1/2 tsp ground cinnamon

Instructies

preheat oven to 350F

in a large mixing bowl, add in bananas and mash; add in the rest of the wet ingredients (except for milk)

in a separate large bowl, combine the dry ingredients together (except for chocolate chips)

add dry ingredients into wet bowl and loosely mix; fold in optional chocolate chips

if batter is too thick, add milk

in a smaller bowl combine the flour, brown sugar, cinnamon, and melted butter to create crumble topping

squeeze and mix the topping together until it can loosely stick together but can still crumble into smaller pieces

pour batter into bread pan and top with crumble topping

bake for 40-45 minutes; use a toothpick after 40 minutes to check doneness (toothpick should come out clean when bread is done)