Bakesale Betty's Banana Bread

You Are In For A Treat When You Make This Banana Bread

A few years ago during the onset of covid, when all of us were in dire need of comfort food, this Cinnamon Crunch Banana Bread recipe by Bakesale Betty Bakery in Oakland, California was featured in The New York Times by Julia Moskin.

I am sure all of you already have a favorite “go to” banana bread recipe, but this one is worth baking and sharing with others. It always guarantees compliments, and is instrumental in locals forming a line outside Bakesale Betty’s before they open.

A simple recipe to whip up easily and quickly for family and friends, the secret to this recipe is using honey in the batter, and a yummy hard-to-resist cinnamon-sugar topping. This recipe requires no mixer, and can be made in about one and half hours plus cooling.

Although I haven’t tried it yet, I think this recipe would work well made into standard size muffins. Use a standard muffin tin pan. Line with muffin papers. Fill with batter each muffin indentation half way. Sprinkle the topping over each muffin batter. Bake at 350 degrees F. for 30-35 minutes (start checking your muffins at 20 minutes) until a toothpick comes out clean in center of the muffin. Enjoy!

Cinnamon Crunch Banana Bread

Lovingly Adapted from Julia Moskin, The New York Times

Ingredients for Batter:

Unsalted butter, for greasing

1-1/2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon kosher salt

1/2 cup vegetable oil

2 large eggs

1/4 cup honey

1 cup mashed ripe bananas (2 to 3 medium bananas)

1/4 cup warm water

Ingredients for Topping:

1/4 cup brown sugar

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

Directions:

Heat oven to 350 degrees F. Butter a 9-by-5-inch loaf pan and line it with parchment paper, leaving enough paper hanging over the sides to lift the cake out after baking. This is important because it will prevent the topping from breaking when removing the bread from the pan.

Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda, and salt. In a large bowl, using a large whisk, beat together the oil, eggs, and honey until smooth. Stir in bananas and warm water. Add the dry ingredients to the egg-oil mixture, and stir to blend. Pour the batter into the prepared loaf pan.

Make the topping: In a small bowl, mix brown sugar, granulated sugar, and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.

Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees F.

Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the parchment paper on) and let cool before slicing and serving.

Bon Appétit et Bon Weekend…Bonnie