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.
Banana Bread with Crumb Topping
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 6 mini loaves
Ingredients
Batter
- 2 cups flour
- 3 tsp baking powder
- 1 tsp salt
- 4 very ripe bananas
- 1/2 cup butter softened
- 2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup milk
- 1 cup chopped pecans
Topping
- 1/2 cup cold butter cubed
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup finely chopped pecans
Instructions
-
Preheat oven to 350 degrees.
-
Spray 6 mini loaf pans ( or 2 standard) with cooking spray and set aside.
-
In a medium bowl whisk together flour, baking powder, and salt, set aside.
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In large mixer bowl, mash bananas until they become liquified. Mix in butter, eggs, sugar, and vanilla until mixed well.
-
Stir in flour and milk until combined and then add pecans.
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Pour batter in each mini pan until 2/3 full.
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For Crumb topping, combine butter, brown sugar, and flour, cutting them together with a fork or pastry cutter until a coarse crumb forms.
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Divide between the mini pans (approximately 1/2 cup each). Sprinkle with finely chopped pecans, if desired.
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Bake for 50-55 minutes until a toothpick inserted comes out clean.
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Cool for 10 minutes before removing from pan.
