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
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!