High-Altitude Banana Bread with Crumb Topping
A delicious and moist banana bread tailored for high-altitude baking, featuring a delightful crumb topping that adds texture and flavor.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed Choose overly ripe bananas for maximum sweetness.
- 1/3 cup melted butter Should be at room temperature.
- 1 cup sugar Can be reduced for less sweetness.
- 1 large egg, beaten Ensure it is at room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 1.5 cups all-purpose flour Avoid overmixing to prevent a dense loaf.
- 1/2 teaspoon additional flour (for crumb topping)
Crumb Topping
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1 teaspoon cinnamon
- 2 tablespoons butter, cold and cubed
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter until well combined.
- Mix in the sugar, beaten egg, and vanilla extract to the banana mixture.
- In a separate bowl, whisk together the baking soda, salt, and all-purpose flour. Gradually fold this into the banana mixture until just combined. Be careful not to overmix.
- In yet another bowl, combine brown sugar, flour, oats, and cinnamon. Cut the cold butter into small pieces and mix it in until the mixture resembles coarse crumbs.
- Pour the banana bread batter into the prepared loaf pan. Sprinkle the crumb topping generously over the top.
Baking
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Slice and serve!
Notes
For serving, enjoy with peanut butter, honey, or vanilla ice cream. To store, wrap in plastic wrap and keep at room temperature for 2-3 days, or freeze slices for up to 3 months.