Cinnamon Streusel Banana Bread

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Incredibly-moist banana bread topped and a wonderful cinnamon streusel topping! Does it get any better than that? 

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If you like cinnamon streusel, and you like banana bread, you will LOVE this bread! It is SO good!!

It’s no secret we’re big fans of banana bread around here. So I make banana bread pretty frequently. But when I made this Cinnamon Streusel Banana Bread the other day the guys went crazy!

I think this one might even fall into the comfort food category, and that’s always a god thing! This is just one of those recipes that you can make over and over again and enjoy every single time.

Hope you really like it!

CSBB_2102Yes, the golden brown cinnamon streusel topping is just so yummy! I hope you guys can tell from the picture.

There will be a light crunchy streusel coating that you cut through on your way to the super-moist banana bread. Together they are wonderful!

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This time I made my Cinnamon Streusel Banana Bread in 5 x 3 inch mini loaf pans, although I have made this recipe in all sizes and it turns out great every single time.

Feel free to make whatever size you like best. :)

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Cinnamon Streusel Banana Bread

Prep time: 20 min | Total time: 2 hours 45 min (includes cooling)                                 VER_2118

Ingredients:

Cinnamon Streusel:

1/3 cup baking all-purpose flour

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

2 tablespoons cold butter

Banana Bread:

1 cup sugar

1/2 cup butter, softened

2 large eggs

1 1/2 cups mashed very ripe bananas (I rarely measure the bananas. Just use 3 to 4 good size bananas.)

1/2 cup buttermilk

1 teaspoon vanilla

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

Directions:

1. Heat oven to 350 degrees F. Grease bottoms of 4 mini loaf pans, or 2 loaf pans, 8 1/4 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches.

2. In a small bowl, stir streusel ingredients until crumbly; set aside.

3. In a large bowl mix sugar and butter. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda, cinnamon and salt until just moistened. Pour into pans. Sprinkle the streusel mixture over the batter. Gently press mixture into batter just a bit so it will stick well and bake into loaves.

4. Bake Mini Loaves about 40 minutes, 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 15 minutes. Gently loosen sides of loaves from pans, remove from pans and place top side up on a wire rack. Cool completely about 2 hours, before slicing. Store in an air-tight container at room temperature up to 4 days, or refrigerate up to 7 days.

Makes 20-24 Servings

 

 

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Blueberry Banana Bread

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Buttermilk banana bread done right with ripe bananas, fresh blueberries, and a light sugar coated top make this banana bread absolutely wonderful. 

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Today we are talking Banana Bread. I think I have probably mentioned a few million times banana bread is one of those things I never really get tired of.

I make banana bread often and I make many, many varieties of banana bread because it’s always fun to change it up just bit depending upon the day!

The possibilities for banana bread are pretty much endless. This combination is one that I’ve been wanting to do forever and just haven’t, until recently. No reason really, just didn’t get around to it.

So a few weeks ago I made my first Blueberry Banana Bread. It was SO good! Usually my kids don’t like pieces of fruit in food, yes it’s true, but they loved the Blueberry Banana Bread!

I have to say my Blueberry Banana Bread is one of my favorite banana bread variations for Summer. Give it a try soon, very soon!!

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For this recipe, I started off with this Gold Medal Flour Recipe. However, I always make my own adaptations depending upon my mood of course. You have to make it your own, right?

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It always nice to have a good basic recipe to work with for anything you make! From there you can make any changes you want to. Trust me when I say, a good recipe is worth it’s weight in gold!

Feel free to adapt, modify, change or do whatever you want to at home. Some lemon in this Blueberry Banana Bread would also be very good. :)

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I used frozen blueberries because that’s what I had on hand. I’m sure you guys have heard this before but you want to either use frozen blueberries, or fresh blueberries. Do not let you frozen blueberries thaw!

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Blueberry Banana Bread  

Ingredients:                                                                                        Blueberry Banana Bread_306                                                        

1 1/4 cups sugar

2 eggs, large

1 1/2 cups mashed bananas (about 3 medium)

1/2 cup  buttermilk

1 teaspoon vanilla

2 1/1 cups all-purpose flour

1 teaspoon baking soda

1/2 – 1 teaspoon salt

1 cup frozen blueberries, or fresh blueberries, if using frozen blueberries keep frozen until time to add blueberries

White Sprinkling Sugar for top, or regular sugar can be used instead

Directions:

1. Make sure that oven racks are positioned so that bread will bake in center of oven. Heat oven to 350 degrees. Spray bottoms of four mini loaf pans.

2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt until just moistened. Gently fold in blueberries.

3. Divide the batter evenly among 4 mini loaf pans. Sprinkle the top of each mini loaf with white sparkling sugar, if desired.

4. Bake 4 mini loaves about 40 minutes. Cool completely, at least 1 hour, before slicing. Place in an airtight container, or wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

* Bread can also be made as 2 – 8-inch loaves, bake for about 1 hour, or 1 – 9-inch loaf, bake for about 1 1/4 hours. Bake all loaves until toothpick inserted comes out clean. For  all loaves, cool 10 minutes, remove loaves from pans and finish cooling on wire rack. Cool completely.

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Butterfinger Banana Bread Balls

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Wonderful homemade banana bread gets the royal treatment for my extra special Butterfinger Banana Bread Balls!

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For those of you new to my blog, thanks for checking it out! To those of you that have been with me for a while now, thank you for sticking with me! I appreciate all of you taking time out of your day to check out Megamommy!! :)

Today we’re talking banana bread, well banana bread kicked up a notch. First let me say, there’s nothing wrong with regular banana bread. We love banana bread here and we eat a lot of it! But sometimes, you just got to kick it up a notch or two.

That’s what I’ve done here with my Butterfinger Banana Bread Balls!

[Read more…]

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Peanut Butter Chocolate Banana Muffin Bites

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These incredibly-moist muffin bites taste just like peanut butter banana bread. Cover them with chocolate and chopped peanut butter cups, and you will make some people very happy! 

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My Peanut Butter Chocolate Banana Muffin Bites are perfect when you’re hosting a sleep-over. The nice thing about these muffins is the chocolate on top isn’t sticky!

So just say, you have a group of boys (or anyone really) coming for a sleep-over. Make these muffins, get a variety of cold cereal, and some fresh fruit, and you have a great breakfast!

This recipe is one I came up with for an earlier sleep-over, and the kids loved these muffin bites! Let’s face it, most people love muffin bites, and most people love banana muffins. So why not combine the two?

Whether they’re kids, adults, or a some of both this recipe is sure to be a crowd pleaser!

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Chocolate-Cherry-Banana Cake

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Do you like chocolate and cherry together? Most of us do. How about chocolate and banana together? Of course! Then why not try my moist and flavorful Chocolate-Cherry-Banana Cake?

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Chocolate, cherry and banana, three great flavors, one great cake! Friday is Valentine’s Day, and this cake would be perfect for Valentine’s Day!!

Whether you’re celebrating with a special someone, a group of people, or even celebrating solo, this cake is perfect! You can always bring the rest to work to share with your co-workers if you don’t want the whole cake hanging around the house. 

You will be everyone’s friend, well for the day anyway, and you will be able to indulge in a wonderful piece of moist, delicious cake. :)

My Chocolate-Cherry-Banana Cake is a great cake for Valentine’s Day! It’s also a great cake any time you want something a little different!!

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Biscoff Banana Chocolate Chip Muffins

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Super-moist banana muffins paired up with Biscoff spread (graham cracker and brown sugar flavor), and just the right amount of miniature chocolate chips. Your kids and co-workers will love these!

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Guess what I heard on the news this morning? We have now hit day number 30 of a morning temperature at 0 or below. 30 Days in a row!

Can you believe it?

Anyway, let’s move on. That’s all I want to say about that!

Biscoff, Biscoff, Biscoff…I have heard a million times how wonderful this spread is! Yes, I’ve had the airplane cookies several times, and loved them of course. But until recently, I had never actually tried the spread.

You guys, this stuff is SO good! I mean really, really good!!

Maybe you already know this, maybe you don’t, but banana bread is a favorite among my friends and family. So today, it’s banana bread meets Biscoff European Cookie Spread, and baked into a yummy muffin.

[Read more…]

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Chocolate-Chocolate Chip Banana Bread

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Whether you like yours served cold, or warm with ice cream melting down all over, Chocolate-Chocolate Chip Banana Bread is pure comfort food. Perfect for this time of year! chocolate-chocolate chip banana bread_022 Once again, I hope you all had a wonderful Christmas! Do you guys have big New Year’s Eve plans? We’re just going to hang around the house.

It always gets SO cold this time of year and it really makes it kind of tough to go out and have fun! As some of you know, I live in the Midwest, so the Winters get a bit chilly.

The next few posts are going to be just a few of our favorite easy foods when the kids are on break. Have a safe and wonderful New Year’s! [Read more…]

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Brown Sugar Cinnamon Cream Cheese Banana Bites

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What do you get when you take a good banana bread recipe and add brown sugar cinnamon cream cheese, nice ripe bananas, and some miniature chocolate chips? Brown Sugar Cinnamon Cream Cheese Banana Bites!

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I have mentioned several times in my blog that I make a lot of banana bread during the year for a lot of different reasons. So, today I wanted to try a new little spin on this classic favorite and came up with Brown Sugar Cinnamon Cream Cheese Banana Bites.

Does it sound good? Oh, they are!

Of course we have our favorite versions, but I’m always open to trying a new banana bread recipe! Banana bread is just a great way to start your day, but it’s also a great snack, or even dessert.

These banana bread bites are fantastic, whether you make them in bites, muffins, or as a loaf, they will be enjoyed by all. I assure you. :)

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Strawberry-Banana Muffin Cake

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Strawberry and banana together in an incredibly-moist muffin cake. Whether you’re a kid or an adult, this is simply a great way to start the day! 

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My Strawberry-Banana Muffin Cake is like a strawberry muffin with plenty of mashed banana added, healthy yogurt, and then as you would guess, made in a pan, just like a cake.

My boys went crazy over this muffin cake and even Sir Picky Pants (my youngest) truly enjoyed both the flavor and moisture of this one!

Shhh, don’t tell anyone but I start the recipe with a cake mix. No one will ever know, unless you tell them. :)

Keep this recipe friends – it’s simple and yummy!!

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Caramel Banana Bread

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Caramel Banana Bread

After a lot of fun, and a lot of crazy weather this summer my boys go back to school on Wednesday. That’s right, this Wednesday, just a few more days. I think my version of Caramel Banana Bread is going to be a nice addition to our regular breakfast line-up.

If at all possible I try to make them some kind of banana bread or muffins once a week. I especially like banana bread because I always use lots of reals bananas and I usually slip a little yogurt in there too. Extra fruit + extra protein = kids who are ready for a great day!

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Banana Peanut Butter Cup Chocolate Snack Cake

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Chocolate-Banana & Peanut Butter Cup Snack Cake

Don’t you just love a good snack cake? I do! But, the problem is my kids and I have a very different ideas of what makes a good snack cake. I’m not talking about pre-packaged cakes of any kind. I’m talking about a snack cake you make yourself, to enjoy with a cup of coffee, lemonade, or milk.

Here’s what we’re trying to settle – the boys think a snack cake should be a small piece of something sweet and heavy with a very intense flavor. Kind of like the child-friendly Cosmic Brownie, the one treat almost every child in America seems to love. :)

I know I said don’t think of pre-packaged snack cakes, but I needed an example you could all relate to.

Then there’s me, I think of a snack cake as a light, pleasant, tasty cake you would have a slice of around 3:00 pm with a friend, or even alone. Oh, and real fruit in the cake just makes it that much better!

It’s not that anyone is right or wrong. We’re simply trying to find a snack cake that we all conisider “worthy” of the name snack cake.

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The mashed banana has baked into the snack cake, of course. Just like you want it to. The chunks you see are peanut butter cups. In recipes like this I usually use Reese’s Peanut Butter Cup minis, the ones that come in an 8-ounce pouch. Only this time I cut the peanut butter cups in half.

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Let’s take a look at what our Taste Testers had to say. I have told you all many times, I’m pretty straight-forward so here it is.

Taste Tester 1: It’s soft and seems to have the perfect texture! Not your best MM. (What?) Why isn’t it heavy and gooey? At least there isn’t any yucky fruit in it. (I kid you not, friends!)

Taste Tester 2: It seems smooth and what grown-ups call just right. Where’s the frosting anyway? (In his mind, no frosting or glaze is just a little more than he can handle.)

Taste Tester 3: Sure it’s perfect if you’re going off of flavor, taste, and texture. But where’s the good stuff we like. (I don’t even know what to say to that one!)

Megamommy (me): I love the smooth and velvety texture!

Megamommy.com

Megamommy.com

Banana Peanut Butter Cup Chocolate Snack Cake

Ingredients

2 very ripe mashed bananas

1 chocolate cake mix, any variety you prefer

1 container Choabni Vanilla or Banana Greek Yogurt (I prefer the Vanilla in this recipe)

1 cup water

1/2 cup Reese’s Peanut Butter Cup Mini’s cut in half, you could certainly use more or less, if desired.

Instructions

1. Preheat oven to 350 degrees.

2. In a medium size bowl mash bananas, set aside.

3. Combine cake mix, 1 cup of water, and yogurt. Whisk thoroughly, add mashed banana to the mixture and transfer to a baking pan(s) sprayed with nonstick spray. You can use any size pan you want. When doing a snack cake, I prefer to use two smaller pans. Such as two 8-inch pans. But that’s up to you, the cake will turn out just fine in a regular greased 9 x 13-inch pan. Sprinkle Reese’s Peanut Butter Cup mini’s over batter.

4. Bake in the oven until a toothpick inserted into the center comes out clean. Refer to cake-mix box for appropriate bake time for your size pan.

Megamommy

 

MM Tip: I frequently use Greek yogurt in baking, because I love what it brings to the recipe. Not only is it a great way to add extra protein, cakes turn out so smooth and velvety when Greek yogurt is added. Be sure to let the yogurt sit out for about 15 minutes or so, to warm up a bit before using. 

Source: Chobani & Hungry Girl

 

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Chocolate-Banana Mini Loaves

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Do you like banana bread? No, I mean do you really like real banana bread? When I make banana bread I always use plenty of real bananas.

I’m not a fan of the recipes that make two or three loaves, and there’s like one banana in the entire recipe. You know what I mean?

I get that everyone likes something different, and that’s fine. It makes the world go around. But you will notice, whenever I make something with banana in it I use plenty of real bananas, unless there’s a reason not to. In which case I will let you know why.

I probably use about twenty different banana bread recipes. I kid you not! The recipe I use depends on who I’m making it for, and what I want that day. You know how it is, on different days, I like different things.

So let’s get started. :)

before baking

See those wonderful pieces of bananas? We love those!

cooling on rack

After they’ve been cooling upright for a while, I like to rotate the loaves. Now they are turned on their side for cooling. Just be sure they aren’t too hot when you rotate them or they will break.

cooling without tinsThe tins are off for just a little more cooling.

cooled and glazedNow they are completely cool and the glaze has been added. You can go thicker with the glaze, or thinner with the glaze. That’s just personal preference. They’re your loaves, so you get to decide. :)

Either way they are delicious!

Chocolate-Banana Mini-Loaves                       

Ingredients                                                            

Megamommy.com

Megamommy.com

1/2 cup butter, softened

1 cup sugar

2 eggs

2 or 3 medium sized bananas, mashed

1/4 cup milk

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 cup cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup chocolate chips, optional

GLAZE

3/4 powdered sugar, make sure there are no lumps

1 1/2 tablespoons heavy cream

*I used Coffeemate Natural Bliss Sweet Cream Coffee Creamer. Why? Because I love that stuff and I always have some in the fridge!

1/2 teaspoon imitation banana extract

Directions

1. Preheat oven to 350 degrees. Spray either one 9-in. x 5-in. loaf pan or three Mini Loaf Pans (I used 5-in. X 3-in. X 1 7/8-in.) with cooking spray.

2. In a medium bowl, mash ripe bananas to desired consistency; set aside. In a bowl cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix until just combined. Fold in chocolate chips if desired. Transfer to a greased 9-in. x 5-in. loaf pan or divide evenly among Mini Loaf Pans.

3. Bake at 350 degrees for 45-60 minutes or until a toothpick inserted near the center come out clean. Cool for 10 minutes before moving to a wire rack.

*MM Note: I know this is a big difference in time, but it really does vary depending on the size of the pans, and of course the oven being used.

4. For glaze, in a small bowl, stir together powdered sugar, heavy cream (or Sweet Cream flavor Natural Bliss), and banana extract until a glaze consistency. Drizzle glaze over loaves. Allow to dry completely.

Servings: 1 regular loaf or 3 Mini Loaves

Adapted from: Taste of Home

 

 Megamommy

 

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