by Dania
Nothing says weekend quite like a few overly ripe bananas waiting on the counter. To me, that only means one thing… banana bread time. After lots of testing and tweaking, this recipe has become my favorite yet, and I am so excited to share it with you.
(Adopted from @mersgoodeats)
3 ripe bananas
1/2 cup melted butter salted
2/3 cup sugar
1/2 cup vanilla greek yogurt
2 eggs
1 tsp vanilla extract
1&1/2 cup all purpose flour
1 tsp baking soda
1 tsp cinnamon
Cinnamon crunch topping
1/4 cup melted butter salted
1/4 cup sugar
1/2 cup flour
1 tsp cinnamon
1 tsp vanilla extract
Icing
1/2 cup confectioners sugar
1 tbsp milk
1 tsp vanilla bean paste
1 tsp cinnamon
How to:
Start by preheating your oven to 350F
To a large bowl or stand mixer (I used stand mixer) add your ripe bananas and mash until completely smooth.
Once bananas are mashed add in your melted butter and sugar and mix. Add in your yogurt, vanilla and eggs and mix until all is incorporated.
Slowly add in your dry ingredients and fold until completely combined.
Set aside and make your cinnamon crunch topping.
Combine all the ingredients in a small bowl and mix until combined.
In a lined 8×8 pan, add your batter and top with your cinnamon crunch.
Place in the oven on 350F for 45-60 minutes (mine cooked for 49 minutes)
Make sure you check your banana bread to ensure it’s cooked through.
Make your icing by adding all the ingredients to a bowl. Mix to combine. Add to your cooked and slightly cooled banana cake/bread.
Time to devour!
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