Purple Ribbon Banana Bread
One of the best banana bread recipes you'll ever make. Moist, delicious and a crumble topping that sets it apart from the rest.
Equipment
- Loaf Pan This 9" Non-stick loaf pan by Wilton is perfect for any banana bread recipe!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
- Parchment Paper Sheets These pre-cut parchment paper sheets by Reynolds are super convenient and the perfect size for lining loaf pans!
Ingredients
- 3 ripe bananas mashed
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 4 1/2 teaspoons lemon juice juice of 1/2 of lemon
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans optional
Crumb Topping:
- 1/3 cup softened butter (not melted, just softened)
- 1/3 cup light brown sugar
- 2/3 cup all purpose flour
Instructions
- Preheat oven to 350 degrees. Line two 8" x 5" loaf pans with parchment paper. Helpful tip: secure paper to edges of pan with binder clips. This prevents paper from sliding when batter is added to pan. Set pans aside.
- In mixing bowl, combine mashed bananas with oil, eggs, sugar and lemon juice. Mix until all ingredients are well combined.
- In another bowl, whisk together the dry ingredients; flour, baking powder, baking soda and salt. Gradually add the dry ingredients to the wet ingredients, using a large whisk to combine. Stir the batter until just combine and until there are no more lumps.
- With a rubber scraper, fold in the chopped nuts.
- Evenly divide the batter into the two prepared pans.
- For the crumb topping; in a bowl, combine the softened butter, brown sugar and flour. Mix the a fork until crumbly. Sprinkle over the top of each loaf.
- Remove the binder clips from the edges of the pans (if you were using to secure the parchment paper) and place loaves in oven. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted comes out clean and crumb free.
- Let cool 10-15 minutes before slicing.
Notes
Storage: banana bread can be left out at room temperature, however, it will only last a day or two. For best results, refrigerate any leftovers in an airtight container. Refrigerated, the banana bread will last up to 5-7 days.
Freezing: Banana bread loaves do well frozen. Freeze whole or sliced loaves in an airtight container or freezer bag for up to 3 months.
Nutrition
Serving: 1, 3/4" sliceCalories: 229kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 27mgSodium: 166mgFiber: 1gSugar: 15g
Tried this recipe?Let us know how it was!