I know I know, what you all need is another banana bread right? Probably not but I did this a few weeks ago and the cinnamon crust makes this recipe a bit different. During quarantine, banana bread seems to be pretty popular and it’s easy to see why because..IT’S EASY! This hardly took any time at all and it tastes so good. If you want to make a banana bread, make a damn banana bread, post it on Instagram if you desire. People who judge people for baking popular recipes are losers and you don’t need them in your life.

I also tried the same recipe as muffins and got a few asks so if anyone is wondering, it works the same in a muffin tin as it does a loaf tin, you just need to keep an eye on the muffins as they’ll need 10 minutes less in the oven.

Ingredients:

Bread:

• 3-4 ripe bananas
• 1/2 cup unsalted butter
• 285g or 2 1/4 cups plain flour
• 1/2 cup brown sugar
• 1/2 cup caster sugar
• 1/2 tsp salt
• 1 tsp bicarbonate of soda
• 1 tsp vanilla extract
• 2 large eggs
• 1/4 cup greek yoghurt

Cinnamon Crust:

• 1/4 cold butter
• 1/2 cup brown sugar
• 1 tsp cinnamon

Method:

1. Pre-heat oven to 180C fan, line and grease a loaf tin or muffin cases.
2. Sieve flour into a large bowl, add both types of sugar, bicarbonate of soda and salt. Add melted butter and mix using an electric mixer.
3. Mash bananas in a bowl, add vanilla extract, 2 eggs and greek yoghurt.
4. Fold in the dry ingredients with wet ingredients. Put to the side.
5. Add all of the cinnamon crust ingredients and use use your fingers in a rubbing motion to create crumbs. Ensure you do this quickly so you don’t melt the butter in your hands.
6. Pour the bread mixture into your greased tin, add the crumb on top and cook for 50 minutes if you’re making bread or 25-30 minutes for muffins. Run a chopstick/knife through the thickest part of the loaf and if it comes out clean; it’s done!

Enjoy!