Banana Bread

So much for fall weather. It is hotter now than it has been all summer! What better time than now for our air conditioner to break, right?! Thanks to my neighbor who had a great repairman recommendation, it is already fixed and didn't kill us financially. Phew!

Despite the high temps outside, I fired up my oven to make this banana bread. I won't protest the heat, but I am ready for fall food. This is a super moist, yummy and easy bread and it is a fall/winter staple in our house.

If you have ripe bananas in your fruit bowl but want to make muffins instead, check out this recipe.

The crumble that goes on the top sends this bread to the moon, in my opinion.

Enjoy the rest of your week! Thanks for reading!

Banana Bread

This banana bread is super moist and packed with flavor!

Contributed by Megan Porta from pipandebby.com.

Published Sep 2, 2015

Serves: 12

Total time: 1 hr, 15 min

Banana

Ingredients:

  • 1 stick butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 ripe bananas, mashed
  • TOPPING
  • 2 tablespoons butter, melted
  • 1/2 cup flour
  • 1/2 cup brown sugar
Instructions:
  1. Preheat oven to 350 degrees F and coat a 9x5 pan with cooking spray; set aside. Combine the butter, brown sugar, sugar, eggs and vanilla in a large bowl. Mix well.
  2. In a medium bowl, combine flour, baking soda, baking powder and salt and mix well. Gradually add to the butter-sugar bowl until combined. Add mashed bananas. Pour into prepared pan.
  3. In a small bowl, combine the 2 tablespoons of butter, 1/2 cup of flour and 1/2 cup of brown sugar. Mix until crumbly. Spread over the top and bake in the preheated oven for approximately 1 hour.
  4. Start checking for doneness at the 50-minute mark. When a toothpick inserted into the center comes out clean, the bread is done.