Are you drowning in Pumpkin Bread yet? Need a breather? Not a permanent vacation, but just a quick hiatus to reset your taste buds before the next two holidays hit you like a brick wall?
How about a visit from your classic and favorite friend, Banana Bread? Good. It’s good to see old friends.
I know that there are a hundred million ways to make amazing banana bread. And this is definitely one of them. One of the tip top best! I promise!
I love anything with a crumble topping, but if I can say that the crumble topping is still healthy…?!?! What? Yes!
Feel free to use the flour that works best for you, but this turned out so perfectly with a gluten-free flour blend. AND the topping is totally gluten-free because wonderful marvelous Chex cereal has several g-free varieties! Whoot.
The honey flavor adds a hint of something special. Plus, the loaves are just so darn beautiful that they make perfect gifts (hence me baking them in mini-loaf pans!). Not that I’m saying mine ended up being a gift…because they totally got demolished after the last snap of the camera. Whoops…the best laid plans.
Honey Crunch Banana Bread
2013-11-26 18:43:29
Traditional banana bread gets a crunchy upgrade, thanks to Honey Nut Chex! (makes one 8x4" loaf)
Ingredients
- 1 ½ cups flour (I used a gluten-free blend, but all purpose would work too)
- ½ cup granulated Stevia (or Splenda or sugar)
- 1 tsp. baking soda
- ½ tsp salt
- ½ tsp. cinnamon
- 1 egg
- 3 bananas (over-ripe)
- 1/3 cup coconut oil, melted (I used Tropical Traditions)
- ¼ cup milk (I used unsweetened vanilla almond milk)
- ¼ cup nonfat plain Greek yogurt (I used Chobani)
- ¼ cup honey
Crumble Topping
- ¼ cup old fashioned oats
- ¼ cup coarsely crushed “Honey Nut Chex” cereal
- ¼ tsp. cinnamon
- 1 Tbs. coconut oil
- 1 Tbs. honey
Instructions
- Preheat oven to 350 degrees F. Prepare your loaf pans with nonstick spray.
- In a large bowl, combine all of the dry ingredients. Set aside
- In a large mixing bowl, mash up the banana (I just used a sturdy fork). Once the banana is mashed completely, start thoroughly mixing in each of the wet ingredients, in order, until each is incorporated well. Then, fold in the dry ingredients. Once the dry ingredients are mixed in, pour the batter into the loaf pans, filling them ¾ full.
- Make the topping: in a small bowl, combine all of the topping ingredients, stir them until they are all coated. Add ½ of the topping to the top of each loaf, spreading it evenly over the top and pressing just slightly with your fingertips so the crumble sticks to the batter.
- Bake the loaves until a test stick comes out clean and the topping is golden brown – approximately 1 hour to 1 hour, 10 min. If the topping gets too dark towards the middle of cooking time, gently lay a piece of foil over the top of the cooking loaves and let them finish cooking.
- Let them cool on a wire rack before delivering as gifts, or before turning them out and cutting/serving. Wrap the leftovers in plastic wrap.
Treats With a Twist https://www.treatswithatwist.com/
I am going to give this a try, it looks delicious and my boyfriend will go nuts as well he loves anything around bananas 🙂