Bananas foster meets banana bread meets cinnamon crumble topping; fitting for Mother’s Day! I love seeing bananas turn into that black spotty color because in my house it means 1 of 2 things: banana bread or bananas foster. In this case we aren’t sacrificing either because this recipe combines both- bananas foster banana bread with cinnamon crumb topping. That’s a mouthful. Pun intended. I know that traditional bananas foster features rum, and while that sounds spectacular, I was going more for the sweet flavor that comes from cooking down bananas in a pan with some agave nectar (or honey) and brown sugar. Those flavors really carry through in every bite- making it my new standard of banana bread. All topped off with a cinnamon crumble topping; your kitchen will smell heavenly!
Btw, I’m amazed at the versatility and health benefits of cinnamon, which is why it sneaks its way into so many of my recipes (like these Triple Cinnamon Scones). Cindy over at Nutri Inspector gives a thorough breakdown of the nutrition in cinnamon, as well as its many, and I mean MANY, uses. She has some great ideas using cinnamon ranging from tea for weight loss, to hair growth, to treating colds. Check out her 23 Health Benefits of Cinnamon and learn something new.
This crumble topping! All that’s in it is flour, powdered sugar, cinnamon, and melted butter.
I always try and wait until the bread has cooled before slicing, but there’s nothing like warm banana bread.
Whisk together your dry ingredients- some flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
Create a yummy banana’s foster effect by heating up 2 sliced bananas in some agave nectar and brown sugar. If you don’t have any agave, use 1 tablespoon of honey. Let it cook for 2 minutes or so before removing your skillet from the heat and mashing. This should take no effort at all, as the bananas will already be very soft. Let them cool.
Mix everything else up in an electric mixing bowl fitted with a paddle attachment. Beat the egg and both types of sugar together, then add the vanilla and softened butter, and finally the bananas and buttermilk. Sub skim milk with 1/2 tablespoon of white vinegar if you don’t have buttermilk.
Add the dry ingredients gradually into the banana batter, stirring until just combined. Pour everything into a lightly greased loaf pan and use a spatula to flatten out the top.
To make the cinnamon crumble topping- whisk the powdered sugar, flour, cinnamon, and salt together in a separate bowl. Add the melted butter in GRADUALLY with only 1 tablespoon at a time. This will create a nice crumbly texture. Use a spatula or wooden spoon to mix everything together.
Sprinkle the crumble topping evenly over the batter.
Bake at 350 for 60-65 minutes. Oven times will vary, so test the center with a toothpick to see if it comes out clean. Let the loaf sit in the pan for about 10 minutes. The best method I found to remove the loaf is by using a thin spatula to loosen the sides, then lift out one end and transfer to a rack to let cool.
Sprinkle with a little more powdered sugar and store wrapped up at room temperature for up to 3 days, or in the fridge for an additional week.