Is there anything better than the smell of homemade banana bread? Nope. Banana bread is sweet, moist, dense, lightly spiced, and packed with banana flavor. And has a deliciously crunch topping.
Even though my mom didn’t bake very often growing up, banana bread is one thing she made, and made very well.
Lush Banana Bread
For the batter:
- 1/2 cup unsalted butter softened
- 1 cup lightly packed brown sugar
- 2 large eggs beaten
- 3/4 cups brown rice flour + 2 tbsp
- 1/2 cup white rice flour
- 1/3 cup tapioca starch
- 2 tsp psylium husks
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup mashed bananas about 3
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla
For the topping:
- 2 tbsp sugar
- 2 1/2 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 3 tbsp all-purpose flour
- 3 tbsp crushed walnuts
for the pan crust
- 1/4 cup turbinado sugar
- 1/2 tsp cinnamon
- butter for greasing the pan
- Preheat oven to 350 degrees.
- In a large bowl, cream the butter with sugar until light and fluffy. Add the eggs and mix well.
- Thoroughly whisk together the dry ingredients; add the butter mixture.
- Add the yogurt, bananas, and vanilla – stirring until ingredients are just combined.
- Thoroughly grease a 9×5 nonstick loaf pan with butter and the cinnamon-sugar mixture (swirl the pan around until it’s coated. Discard excess or use for something else.) Pour batter into prepared pan.
- For topping: in a small bowl, combine the brown sugar, flour, sugar and spices; cut in butter until crumbly. Stir in nuts. Sprinkle over batter.
- Bake for 50 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes and then turn the loaf out onto a rack.
- Add 1 banana sliced to the top in a pretty pattern
- Add 1/2 cup mini chocolate chips to the batter
- Sub walnuts for ½ cup chopped pecans and ½ cup raisins + 1/3 cup orange juice
- To store at Room Temperature: Place cooled banana bread on a plate and cover with plastic wrap, or store in an airtight container, and set on the countertop for up to 3 days.
- To Freeze: You can extend the life of this banana bread by freezing it. Wrap the loaf or individual slices in plastic wrap and foil, then place in a freezer-safe plastic bag, removing as much air as possible. It will stay safe to eat for countless months, but for optimal taste, serve within 2 months.
- To Thaw: to thaw slices, unwrap and simply leave on the counter for 20-30 minutes or pop it in the microwave for about 30 seconds. To thaw an entire loaf, remove from the plastic bag, but leave the plastic wrap and foil on, set it on the counter and wait about 4 hours and then enjoy!