I recently tried a Banana Bread Crumb Cake that was delicious but unbelievably rich and sweet. Too sweet for me. With 5 cups of sugar and 2 1/2 cups of butter, it was definitely rich rich rich. But I loved the crumb topping and set about making some adjustments to classic banana bread to accommodate it. I love using the mini loaf pans as this recipe freezes well.
I've been experimenting with this recipe for a couple of weeks now. Think this is it! Here's my latest version...as you can see from the picture, it turned out great. Very light and moist.
I inherited this recipe from my mother. It’s one of those recipes that I’ve made no change to since it’s perfect just the way it’s written. I probably don’t have to sift the flour anymore but do anyway…part of the tradition. The secret to the success of this recipe though, is the very very ripe bananas–the skins are almost black.
This is absolutely delicious! This can be served as a dessert or as a side dish to a breakfast quiche. It's almost like eating a cinnamon and raisin roll...
A delightful sweet bread recipe!
|3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup sugar
|2 cups buttermilk
⅔ cup molasses
1½ cups uncooked oats
1½ cups raisins
½ cup chopped nuts
|Preheat oven to 350°. Grease and flour two loaf pans. In a medium bowl sift toegther flour, baking soda, baking power, and salt; set aside.
In large mixing bowl, at high speed, beat eggs until light. Add sugar gradually beating until fluffy. At low speed, beat in buttermilk and molasses. Stir flour mixture into sugar mixture. Stir in oats, raisins, and nuts.
Pour into loaf pans. Bake for one hour or until a wooden pick inserted in center comes out clean. Remove from pans and cool on wire racks. Store 1 day before slicing.