BANANA BREAD WITH CINNAMON SUGAR CRUNCH TOPPING
Servings
Makes one 9X5X2 loaf
Total time
1
hourBananas that have seen better days are given new life in the form of this warm, sweet bread with a satisfying cinnamon-sugar crunch. We love using Pecan oil in this quick bread. Pecan oil – a certified Louisiana product – changes the texture just a bit by softening the crumb to a cake-like consistency. A sprinkle of Cinna Nilla Sugar over the top seals the deal. Super simple, delicious…this won’t last long once it’s out of the oven.
Ingredients
1 1/4 cups sugar
1/2 cup Pecan Oil
1 1/2 cups mashed ripe bananas
2 eggs
1/2 cup yogurt or sour cream
1 tsp Pure Vanilla Extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans, if desired
3 Tbl Cinna Nilla Sugar
Instructions
- Preheat oven to 350°F. Spray bottom only of 1 loaf pan, 9X5X2 inches. Alternately, you can use two smaller loaf pans (8.5X4.5X2.5) or muffin tins–this recipe will make 12 muffins.
- With a stand or hand held mixer, combine the sugar, Pecan Oil and bananas. Mix well. Add in the eggs one at a time, mixing well after each addition. Beat in the yogurt or sour cream and vanilla. Combine until no streaks of sour cream or yogurt are visible.
- Add in the dry ingredients and mix by hand just until moistened. Batter will be lumpy. Stir in the pecans if using.
- Pour the batter into the loaf pan(s) or divide among muffin tins. Sprinkle the Cinna Nilla Sugar over the batter.
- Bake large loaf for about an hour. If baking smaller loaves or muffins, check after 30 minutes. Bake until golden brown and a skewer inserted in center comes out clean. Remove from oven and loosen from sides of the pan with a butter knife or offset spatula. Allow to cool in the pan for five minutes. Then invert onto cooling racks.
