Filed under: Bread, Cooking, Desserts, Uncategorized | Tags: banana, cinnamon
1 1/2 C flour
1 tsp Baking soda
1 tsp baking powder
1/2 tsp salt
3 mashed bananas
3/4 C sugar
1 egg slightly beaten
1/3 C butter, melted
Topping:
1/3 C brown sugar
2 tbls flour
1/2 tsp cinnamon
1 tbls butter
Preheat oven to 375 degrees. Lightly grease 12 C muffin sheet, or line with cups. In a large bowl sift together, flour, baking soda, baking powder and salt. In another bowl blend together bananas, white sugar, egg, vanilla and melted butter. Stir banana mixture into the flour mixture. In another bowl mix brown sugar 2 tbls flour and cinnamon. Cut in 1 tbls butter until mixture resembles coarse cornmeal.
Spoon batter into prepared muffin pan about 1/3 full. Place 1tsp of crumb topping over batter. Bake in preheated oven for 19-23 minutes, or until a tooth pick inserted comes out clean.
YUM-O!!!!
- 1/2 teaspoon honey
- 1 (.25 ounce) package active dry yeast
- 2/3 cup warm water
- 2 cups all-purpose flour
- 1/4 c Fresh Rosemary
- 1/2 teaspoon salt
- 4 tablespoons olive oil, divided
DIRECTIONS
- In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
- Add 1 cup flour, salt, rosemary and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out on a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9×13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.
- Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15-20 minutes.
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