A few months ago, my family and I moved from Dallas, TX to Houston, TX. When we moved, it was winter, so we arrived to cool, dry weather. Fast forward a few months and we entered rainy season. Now, we are from Seattle, WA….so we thought we knew rain, but to our surprise…..we didn’t! Houston rain is so different from Seattle rain, its crazy! Houston floods easily and quickly because of the “down pour” rain, whereas Seattle is more of a mist/slow rain (in my opinion).
Well, a few weeks ago, Houston got hit with a terrible rain storm and ended up having flooding all around us. My kids were out of school for one week and most streets around us were closed. Luckily, none of the flooding affected our home, family or friends, but it was really bad.
The day the storm hit, my hubby’s work was closed, meaning….all 5 of us were home, locked in, haha!! Since the kids were happily playing, my hubby and I decided to bake a new goodie since we enjoy cooking/baking together, but rarely get to with him working and our crazy schedules. We made this banana bread using some bananas I had stored in my freezer and when this bread was ready to serve, we all went crazy over it! The topping was my favorite, but the banana bread itself was incredibly flavorful and moist. We all, kids included, declared this our new go-to banana recipe!!
Our rained in day ended up being just what we needed. We had relaxation, great family time, and of course, this amazing bread!!
Grab those ripened bananas and make sure you try this recipe, you won’t regret it!!
- 1 egg
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 2 bananas, mashed
- 2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup powdered sugar
- 1/2 cup flour
- 4 tbsp. unsalted butter
- 1/2 tsp cinnamon
- In a large bowl, beat together the egg, sugar, and vanilla using a mixer.
- Add in the butter and beat until smooth.
- Pour in the buttermilk and bananas. Mix well.
- In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cinnamon.
- Slowly mix the dry ingredients into the wet mixture and mix until just combined.
- Grease a large loaf pan or 4 mini loaf pans and pour batter into each pan about 3/4 high.
- Make crumb topping by combining the powdered sugar, flour, unsalted butter, and cinnamon using a pastry blender until crumbs are formed.
- Sprinkle topping evenly on top of bread and place pans in preheated oven, 350, for 35-50 minutes depending on size of pan.
- Remove from oven and allow to cool in pans for 5 minutes before removing and serving!!