I’m not going to lie, I struggled to name this recipe because I felt nothing did it justice for how good it tasted! If there’s one banana bread recipe you make off my page, please make it this one! That oat crumble topping just takes it next level!!
The crumble topping is make with butter, light brown sugar, cinnamon, jumbo oats and salt. When the sugar cooks it caramelises and you can really taste the caramel tones in this oaty crust. I paired this sweetness with a pinch of salt, now I use quite a lot of salt in the topping, purely because I love that sweet and salty flavour, but even a pinch will do the trick.
Now I haven’t included this next part in the recipe but heres a little extra for those of you who take the time to read this blog. Salted. Maple. Butter. Yep mix those three ingredients together and slather over a slice… you can thank me later!
Let me know if you give this recipe a try by tagging me in your photos on Instagram and Facebook!
Banana bread with cinnamon crumble topping
Course: SnacksDifficulty: Easy10
servings15
minutes1
hour281
kcalA moist banana bread with dark chocolate chunks and an oat, cinnamon crumble topping.
Ingredients
2 ripe bananas
2 eggs
75g light brown sugar
210ml semi skimmed milk
225g plain flour
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
Pinch of salt
100g dark chocolate chunks
Topping-
30g unsalted butter
45g light brown sugar
35g oats (I use jumbo)
1/2 tsp cinnamon
Pinch of salt
Directions
- Preheat your oven to 180c and lime a 2lb loaf tin with parchment.
- Next make the crumble topping by melting the butter then storing through the remaining crumble ingredients ensuring it is fully combined, then leave to one side.
- Mash the bananas then add the sugar and eggs and beat until again until combined.
- In a separate bowl add the flour, baking powder, baking soda, cinnamon and salt and stir through.
- Add this to the banana mixture, followed by the milk and fold together until combined.
- Spoon this into your prepared loaf tin, add the crumble topping over the top.
- Bake for 50 minutes to 1 hour.
- Allow to cool for 10 minutes in the tin before transferring to a wire rack to cool completely.