Banana Bread Crumble
I’m really excited about this one guys! Today I’m sharing an update on my Grandma’s banana bread recipe.
My Grandma used to keep all her recipes on hand-written cards. I try to do this as well, but I can’t lie, it just doesn’t always happen. She also had the prettiest handwriting, so my mom and I actually have several of her recipes framed and hanging in our kitchens.
Banana bread is pretty popular with my husband and family, so occasionally I give in to the demands.
My mom and I have been using this recipe for years- it’s simple, always works, and it’s easy. I’m adding a few things this go around like cinnamon, nutmeg, and a walnut-oat crumble topping. The crumble top bakes up crispy and browned, and it pairs perfectly with a soft, tender banana bread.
We’re basically making banana coffee cake, and who wouldn’t love that? The cinnamon and nutmeg make for a really warm, sweet flavor, and the crumble topping creates a more hearty breakfast cake. Yeah I said it, I eat it for breakfast, and you should too!
I used some pretty teacup saucers for this bread, and they’re actually from my Grandma’s teacup collection. Let’s make ’em look pretty guys, it’s what my Grandma would have done! (It still tastes awesome on paper plates)
A few final notes about the bananas: If you don’t have over-ripe bananas, or if over-ripe bananas gross you out (I get it), then you can actually just roast fresh bananas. To do this, just cook the bananas, peels and all, in a 400 degree oven for 15 minutes. The peels get completely black, and the inside becomes soft and flavorful, just like over-ripe bananas. Make sure you cool them completely- the inside gets VERY hot!