Crumble Topping

I wanted to write a quick and easy recipe for crumble topping that can be used for various desserts. This one in particular is enough for a bread topping, if you need more, double or triple as needed.

Crumble Topping Ingredients

  • 4 tablespoons butter
  • 3 tablespoons sugar (white, brown, or a combo of the two, its up to you!)
  • 1/3 cup flour

Directions

  • There are numerous ways you can do this. Personally, I find it easiest to grate the butter beforehand (you can do it by hand, or like I prefer, with a food processor), or cube it pretty small. You can also use a pastry cutter on a full stick of butter, too, if you prefer the old fashioned way.
  1. Grate or cube your butter, if desired.
  2. Combine all ingredients in a bowl and use a pastry cutter (or fork, if thats all you have–it will take longer/more effort) to combine.
  3. Stop once you have coarse crumbs, the crumble is now ready to be added to your recipe (add to the top of your recipe just before baking).

Banana Bread

Its only fitting that I chose banana bread as my very first post. Its one of my favorite recipes to make–delicious, easy, and helps me use up over-ripe bananas. I’ve tried many banana bread recipes myself and while I have certainly found some that I like, I haven’t found the perfect and the best banana bread. So I came up with my own recipe to suit my family’s tastes! Enjoy and keep in mind, my base recipe is the only recipe I consider necessary, all the rest are ideas for “add-ons” that I have tried.

Banana Bread Base Recipe

  • 1 cup granulated (or brown for even more moist bread)
  • 1/2 cup butter or margarine
  • 2 eggs
  • 3-5 medium sized bananas, depending on how moist and banana-y you want your bread. Though I’ve tried 3, 4, and 5 bananas, my preference is for 4. The bread is super moist and has a good banana flavor without being too overbearing.
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
Add-On List (if desired)
  • 1/2 cup toasted walnuts
  • 1/2 cup dark/semisweet/milk/white chocolate chips–I prefer minis
  • 1/2 cup peanut butter chips
  • 1/2 cup peanut butter–adjust butter down to 1/4 cup
  • Crumble topping

Directions

  1. Pre-heat your oven to 350 degrees Fahrenheit or 180 degrees celsius
  2. Crush your bananas. There is a number of ways you can do this: by hand (yes, literally reach your hand in and smoosh until you get a thick slimy paste with a few small chunks), with a fork, or with a mixer. My personal favorite is to use the mixers, start with a low speed and gradually increase it until the texture is as described above. If your bananas jump out of your bowl, either smash slightly with a fork beforehand or use a larger bowl.
  3. Cream together butter and sugar–you will want your butter to be soft, but not liquid, using the power level setting on your microwave should help if you don’t want to leave your butter at room temp for a few hours. The butter should be a lighter yellow, and a fluffier texture when you are done creaming it (about 2-3 minutes of medium speed blending)
  4. Add eggs and bananas to creamed butter and sugar and combine thoroughly.
  5. Add salt, flour, baking soda, and vanilla. Mix, but only until the dry ingredients are moistened. You will see a lot of chunks, don’t panic, it should look this way! You may want to sift the dry ingredients together to provide a more even mixture of all of the ingredients. I typically don’t and my bread ends up totally fine.
  6. Grease and flour a loaf pan. Using a stick of butter can make this process so much easier, just rub a fully solidified stick of butter along the sides and bottom of your pan and toss flour into pan.Turn pan upside down over sink and lightly pat to remove excess flour.
  7. Bake for 55 minutes, check center of bread with a toothpick. If batter/bread sticks excessively to the toothpick, your bread needs more time!
  8. Enjoy! Refrigerate to keep.
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