Autumn is definitely my favorite time of year. I love the colorful changes in the foliage, the shorter days, and the crisp, cool weather that makes baking so much more pleasurable as the oven heats up the chilly kitchen. I was really starting to miss the cold, autumn weather of Kansas when Texas (my new home) was suddenly hit by a cold front. It is finally starting to feel like the autumns of my childhood; the autumn that I love. In honor of this wonderful change in weather, I have have been baking…a lot. Last week I made this Banana Bread, and it made the whole house smell like a grandmother’s kitchen. The perfect beginning of autumn is curling up on a couch with a blanket, a good book, and a warm mini loaf of banana bread. I suggest you try it.
Here’s what you need:
1 cup sugar
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe bananas (2-3 medium)
2 large eggs
1/4 cup water
1/2 cup vegetable oil
1/4 cup honey (if you measure the oil first, the honey doesn’t stick to the cup)
2 1/2 Tbls. packed brown sugar
2 Tbls. sugar
1 tps. cinnamon
Here’s what you do:
Heat your oven to 350 degrees, or 325 degrees if you are using a dark or non-stick coated pan. Because this recipe has honey in it, there is a greater chance of it burning around the edges, so I always use the lower temperature. Spray the inside of your baking pan and set it aside.
To make the bread, whisk the dry ingredients together in a medium bowl until they are well combined and set them aside. (In this case, the sugar is considered a dry ingredient as opposed to normally being considered a wet ingredient.) In a large bowl, mash the ripe bananas with a fork and add to it the rest of the wet ingredients. Be sure to whisk the ingredients together until they are fairly smooth. Add your dry ingredients to the bowl with the wet ingredients and stir them until they are well blended.
Transfer the batter to your pan and set aside while you make the topping.
To make the topping, mix together the topping ingredients until combined, leaving a few bigger chunks of brown sugar to make a crumble. Sprinkle the topping over your prepared batter.
Bake the bread until a toothpick inserted in the center comes out clean. If you are making one, large loaf, this will take about one hour. I used a mini loaf pan, which cooked for 35 minutes. Cool the bread in the pan until it is cool enough to handle: about 30 minutes for a large loaf, or 10 to 15 for the mini loafs. When you remove the bread from the pan, you may lose some of the topping. Just place it back on top of the bread and it will stick as it cools. The bread can be enjoyed for up to a week if stored in an air-tight container.