We just got home from a little family vacation in Oregon. Now that we travel with kiddos we no longer stay at hotels and opt for condos. Being able to cook meals at the condo is key with kids. I also try and make vacations as easy as possible making an egg casserole the night before leaving and this time I also made some fresh banana bread for trip. I am SO NOT A BAKER, but for some reason I can bake bread like the best of them. So here is a REALLY simple and quick banana bread recipe.
Cinnamon Crunch Banana Walnut Bread
Ingredients
Wet Ingredients
Dry Ingredients
For the Crumb Topping
Ingredients
Wet Ingredients
- 2 large eggs
- 2 mashed bananas
- 3/4 cup sugar
- 1/3 cup oil
- 1/2 cup Greek yogurt
Dry Ingredients
- 1 3/4 cups whole wheat flour
- 1/4 cup cornstarch or more whole wheat flour
- 1 cup walnuts
- 2 teaspoons cinnamon
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
For the Crumb Topping
- 1/2 cup flour plain or whole wheat
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup butter
- Heat the oven to 360°F. Grease a 9x5 inch loaf tin.
- Whisk together all the wet ingredients in a large bowl. Sprinkle flour, cornstarch (OR extra flour), cinnamon, baking powder and salt on top. Gently fold in! Make sure you don't overmix.
- For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form.
- Place the batter in the prepared loaf tin
- Sprinkle with the crumb topping on the top of the batter. I patted mine down thin and place little thin layers of crumb topping all over the top.
- Bake for 55-60 minutes, or until a toothpick inserted comes out clean.
I kept this in the fridge because of the greek yogurt, I took it out about 20 minutes before serving so I wasn't so cold. It was the perfect little treat on vacation and so easy to have all of our breakfast made ahead. It made our vacation much smoother because of this.
Cheers,
Jess
Cheers,
Jess