This has become my favorite banana bread that I have made to date. I had this recipe just sitting around for a while and finally decided to make it. If you are looking for a new banana bread recipe then give this a try. All the ones that I have posted are good but there is just something about the topping on this one and maybe the hint of honey. I don't know what it is but I just know it is good!!!! I found this in Bon Appetit/September 2008 issue.
Did you know that the clocks go forward this weekend? Yay!!!! That brings us a little closer to spring and I am just so ready! We've had gorgeous weather here the past few days. 60 degrees and sunshine....I've been walking for about an hour when I get off work and my little chihuahua is exhausted! She is one lazy dog.....I'm sure she is waiting for a rainy day so she can just hang out inside all day! On the other hand my 10 year old son has been outside enjoying the weather with his friends, so that means he has NOT been sitting around playing video games! Now that sounds good to me!
1 1/2 cups all purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas 2 to 3 medium)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
2 1/2 tablespoons (packed) golden brown sugar
(I also added some chopped pecans to this bread)
Preheat oven to 350 degrees F. Butter and flour a 9x5x3 inch metal baking pan. Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda and salt in medium bowl. Whisk next 5 ingredients in large bowl until smooth. Add dry ingredients; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon and brown sugar; sprinkle over batter. (I also added a little more about 10 minutes before it was done baking.)
Bake bread until tester inserted comes out clean, about 1 hour. Cool bread in pan 30 minutes. Turn pan on its side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely.