Cinnamon crumb banana bread

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Cinnamon Crumb Banana Bread

I did not have buttermilk, so I found a substitute online.  1 cup buttermilk = 1/4 cup milk (I used 2%) + 3/4 cup plain yogurt (I used greek).  

I added a little extra cinnamon, but I love cinnamon.  I also used 3 bananas because they were really small.

This took about 25 minutes longer to cook than expected, and it rose a lot!  Touched the top of my small oven.  I would probably divide it into 2 loaf pans or do muffins next time.

Good recipe, crumb topping definitely makes it.

Ingredients

• 1 egg
• 1 cup sugar
• 1 stick unsalted butter, at room temperature
• 1 teaspoon vanilla
• 1/2 cup buttermilk
• 2 overripe bananas, mashed
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
Crumb Topping:
• 1/2 cup powdered sugar
• 1/2 cup all purpose flour
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon cinnamon
• pinch of salt

Directions

In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter.

Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 - 50 minutes or until a toothpick comes out clean.