Banana Bread with Cinnamon Crumble Topping

Finally I have my appetite back. I don't know where it went the past couple months, but can honestly say it feels really good to get back into the kitchen. Perhaps I fell in love for a quick minute, and forgot about food... or perhaps it was the excitement of summer, and wanted to keep trim. But this past week, I feel like myself again - back to eating out, testing recipes, working out and jogging, and eating like crazy... ( I blame the exercise which definitely can boost your metabolism and appetite).

So I had these bananas sitting in my kitchen for a week. When the brown color appears, I can't bear to look at them. I figured I would make my usual banana oatmeal waffles, which I keep in the fridge and toast for breakfast, but this time I would make a banana bread. I'm not a fan of most banana bread recipes - I prefer to have them dark in color and rich in taste, almost like it was made with molasses. My mother discovered this one recipe a while back, Banana Bread with Cinnamon Crumble Topping, featured in Bon Appetit, from the Bakesale Betty bakery in Oakland, CA. Bakesale Betty featured their recipe in the magazine, and I think it's probably the best banana bread I've ever had. It's also extremely easy to make, and requires no electrical mixer. Not to mention the kitchen smells amazing. Try it for yourself - you'll love it.

BANANA BREAD WITH CINNAMON CRUMBLE TOPPING
recipe from Bakesale Betty, Oakland, California

makes 1 loaf

1 1/2 cups all purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 to 3 medium)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
2 1/2 tablespoons (packed) golden brown sugar

Preheat oven to 350 F. Butter and flour 9x5x3-inch metal baking pan. Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in a medium bowl. Whisk next 5 ingredients in large bowl until smooth. Add dry ingredients; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter.

Bake bread until tester inserted into center comes out clean, about 1 hour. Cool bread in pan 30 minutes. Turn pan on it's side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely. Enjoy!