Wednesday, October 19, 2011

Banana Bread Addiction, it continues...

If you saw our most recent post on the Peanut Butter Banana Bread, I hope it got your wheels turning to make some of your own. Because, in all honesty, it got mine turning as well! That little office competition I entered also gave me the opportunity to taste some really great variations to everyone's take on a traditional banana bread... and it suddenly had me experimenting with my own new recipe! Without wanting to buy any funky ingredients (like macadamia nuts or something equally as pricey and rare for me to use), I scoured my pantry looking for fun ingredients to throw in my banana bread recipe--- and here's what came out of it! A Honey Banana Bread with an Oatmeal Brown Sugar crumble topping. Um.... yes, please. 

Everyone has a box of instant oats in the back of their pantry and an old jar of honey (from that flu you had 8 months ago that had you drinking green tea with honey for 5 days straight... well, now you have another use for that little bear sitting in the back of your pantry!). The honey adds a certain hint of sweetness, moisture, and the topping is just, here it comes... amazeballs. 

Be wild, go for it. Or as my best friend has inked on her email signature: "Carpe Diem!"

Honey Banana Bread with Oatmeal Crumble Topping 


3 overripe bananas, mashed
1 stick unsalted butter
1 cup sugar
1 tsp salt
1 1/2 cups all purpose flour
2 eggs
1/2 tsp vanilla extract
1/4 cup full fat sour cream
3 tbsp honey

1 stick unsalted butter, softened
3/4 cup instant oats 
1/2 cup brown sugar
1 tsp pumpkin pie spice
1/2 cup all purpose flour

Begin to assemble this in the same you would with the previously posted recipe. Make sure all ingredients are room temp! Preheat oven to 375F. Spray the loaf tin, and line with parchment paper (if desired). Whip the butter with the sugar until combined. In a small bowl, crack two eggs and add the vanilla & honey. Add this mixture to the butter/sugar one egg at a time. This ensures the honey gets mixed in properly and doesn't get stuck. Finally, add the mashed bananas & sour cream. Mixed until thoroughly incorporated. Meanwhile, in a separate large bowl whisk the flour, baking soda & salt. Slowly add to the wet mixture and beat only until well combined and you have dough. Do not over-mix! Pour into the pan, bake for 10-15 minutes before adding the crumble.

Meanwhile, in another small bowl, combine the topping ingredients. Mix all together with your hands, smoosh, smash, and make a lovely little mess out of it. Once the banana bread begins to set a bit, take out of the oven and evenly coat with the butter/topping mixture. The more, the yummier!!! Place back into the oven and bake another 45-55 minutes or until cooked through. Cool, slice, and EAT IT UP!

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