Banana Bread W Caramel Almond Crunch Topping Food

CINNAMON CRUNCH BANANA BREAD

Cinnamon Crunch Banana Bread image

This easy cake - no mixer required - is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They're that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.

Provided by Julia Moskin

Categories breakfast, snack, breads, quick breads

Time 1h30m

Yield 1 (9-by-5-inch) loaf

Number Of Ingredients 14

Ingredients

Unsalted butter, for greasing
1 1/2 cups/190 grams all-purpose flour
1 cup/200 grams granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup/120 milliliters vegetable oil
2 large eggs
1/4 cup/60 milliliters honey
1 cup mashed ripe bananas (from 2 to 3 medium bananas)
1/4 cup/60 milliliters warm water
1/4 cup/55 grams brown sugar, preferably light brown or Demerara sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Steps:

Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This 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 sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared 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.
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 paper on) and let cool before slicing and serving.

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