This banana bread is super moist, and bursting with the spices of fall, cinnamon, nutmeg & cloves.
Happy first day of FALL! There is just something about fall that makes me want to bake. The comforting foods like soups and stews, the pies, and the spices. Cinnamon, nutmeg and clove – they have to be the most heavenly scent when baking. It’s like an air freshener you can eat! 😉 I found myself with a freezer full of frozen bananas last week. What? you don’t freeze your bananas? It’s a great idea – in fact I did a whole blog post on Freezing Bananas – they are perfect for smoothies and for things like banana bread when you get the taste for it.
So last week, I decided to clean them out and bake up some bread — now my Banana Bread Recipe is the BEST Banana Bread recipe, and honestly the last traditional one you will ever need — but I wanted to add some fall flavor to this one, and have something special to kick off the first day my favorite season with you.
So I kicked up the spices and added a spiced sugary crumb topping that just made it even more delicious!
My photos don’t reflect the “crumbiness” of the topping, the day I baked, there was literally no sun, and it was rainy. My photos turned out terrible. So I re-took them a couple of days later, and the moistness of the bread made the topping like a sticky roll almost. No complaints, I just didn’t want you wondering where the crumbs were!
If you are wondering how on earth I had bread left a couple of days later? I made 4 loaves! 😉
For the Bread:
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- dash cloves
- 6 ripe bananas, mashed
- 1½ cups sugar
- 2 eggs
- ⅔ cup unsalted butter, melted
For the Crumb Topping:
- 4 Tablespoons flour
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- dash nutmeg
- ⅔ cup brown sugar
- 2 Tablespoons butter, cold
Preheat oven to 375 degrees, and spray two loaf pans with non-stick cooking spray.
In a small bowl combine flour, cinnamon, nutmeg, brown sugar and cloves for the crumb topping. Cut in cold butter with a knife. Then use your fingers to combine until it's crumbly. Set Aside.
In your mixer, combine, bananas, nutmeg, cinnamon, cloves, eggs, melted butter and sugar. Sift together flour, baking soda, baking powder and salt. Add to banana mixture and mix to combine. Divide evenly between two loaf pans, and divide crumb topping evenly over each bread pan. Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
Amount Per Serving:Calories: 2598 Total Fat: 81g Saturated Fat: 48g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 380mg Sodium: 3002mg Carbohydrates: 450g Fiber: 16g Sugar: 253g Protein: 32g