School is back in session and making sure your little ones are getting the best nutrition in their lunches is essential. The best way to insure they are not overeating packaged goods is to make your own baked goods during the week.
No one in our house except our 3 year old really likes bananas. But everyone will eat them in a fruit smoothie or baked good like my delicious Banana Bread.
Today I decided to change the recipe a bit and I really like it. Feel free to add anything additional like raisins or nuts, and let me know how you like it. Don’t forget to share the recipe !
Moist Banana Bread with Almond Toping
1/4 cup sugar
3/4 cup Brown Sugar (if you don’t want too sweet you can take out the 1/4 cup sugar)
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
2 over ripen bananas
1 tablespoon milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 cups all-purpose wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
5 x 3 inch loaf pan.
Almond Cinnamon crunch topping
3 tablespoons melted butter)
1/2 cup brown sugar
3-4 tablespoons wheat flour
1 teaspoon cinnamon
1/2 teaspoon vanilla
1/4 chopped almonds
Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
In a small bowl combine crumble ingredients with a fork or with your hands. Mix until just crumbly. Add more flour if the mixture is too thin. Thinken with flour.