I never really knew there was a difference between “crumb cake” and “coffee cake” until I googled it, but there is! I knew right away that I was more a lover of crumb cake than coffee cake and thus I came up with this recipe. I hope you like it as much as my friends do! They request it any time we have a weekend at my house.

So what is the difference between coffee cake and crumb cake? The biggest difference is the amount of streusel topping. While coffee cake has less of it, a crumb cake has plenty, some would say almost half topping to half batter! Not only that, but the topping is thicker with more large crumbles. Coffee cake got its name as it became a favorite delicacy to have with a cup of Jo, but crumb cake can be added to any meal course or stand alone for a snack. Not a coffee drinker? New York Style Crumb cake tastes just as good washed down with a glass of milk or some hot tee.

Now let’s go over the “New York” style crumb cake terminology. Streusel kuchen, aka crumb cake, is thought to have originated in Germany and was primarily a “yeast-based” cake. New York style crumb cake is a “cake-batter” recipe so it doesn’t require the extra rise time as when using yeast in a recipe does. Fine by me! Anything that takes less time to prepare and ends up in my tummy faster earns extra points!

Typically, I list other ingredients that go well in a recipe; however I like this one to stand on its own. You could add blueberries or cut up strawberries, Next time check out my blueberry sconce recipe or my Banana Bread with Two Layers of Streusel recipe where you can enjoy a double layer of extra streusel .

New York Style Crumb Cake Ingredients

Dark Brown Sugar: I like to use dark brown sugar, but you can substitute for light. Dark adds a more robust flavor.
Granulated Sugar: Using two types of sugar helps with the topping’s texture and adds a more mild sweet taste to the cake layer.
Flour: I use an all-purpose flour. Be sure to spoon your flour into the measuring cup then run a knife across the top to level it off. If you dig your measuring cup directly in the bag then scoop the flour up, you will get a higher amount of flour and your crumb cake will feel heavier and drier.
Cinnamon: I find that the cinnamon is an essential ingredient and adds a warm, earthy, depth to the crumble topping.
Butter: If you use unsalted butter, you can add salt, if you use salted, omit the 1/4 teaspoon of salt.
Salt: Stated above, omit the salt if your butter is salted.
Baking Soda and Baking Powder: By adding the baking powder in addition to the usual baking soda, the crumb cake will get additional lift.
Eggs: You will want these to be at room temperature . Set in a bowl of warm water for 10 minutes.
Vanilla: Enhances the flavors of the other ingredients.
Sour Cream: Aids in creating moistness. Do not use a fat free sour cream or your consistency will be off.

Putting Your Crumb Cake Together

I usually make more topping than called for in recipes but the ingredient quantities listed in the recipe card represent more than enough to give you a good percentage of crumb topping to batter.

As we move onto the cake mix you may be wondering how you “half an egg.” Check out the following photos to see a special measuring beaker that does just that. I use it often for measuring half an egg. The typical large egg is approximately 3 tablespoons, for this I use the largest measuring beaker. It’s easy to scramble an egg and measure it out in this easy to pour measuring cup. You pour slowly and check often until you reach 1 1/2 tablespoons. If you don’t have this measuring beaker, simple use a measuring tablespoon to do the job.

Helpful Tips

Dark vs light brown sugar: Regular light brown sugar will work as well, I like to use the dark brown sugar to make the streusel a more prominent flavor against the batter.

Pasty looking crumb topping: After melting the butter let it sit for a minute or two, mixing butter that is too hot in with the sugars will cause the sugars to melt. You want to be very careful while mixing any type of topping, especially when you are using such a thick layer. Just mix until your topping starts to clump together, then stop.

Using yogurt: This is one of those recipes where you want to go all in. If however, you only have a low fat yogurt you can use that. I would not recommend using a greek yogurt as the tang may be offsetting to the richness intended with the sour cream and streusel topping.

Measuring the proper egg amount without the measuring device. You can still scramble your eggs into a bowl. Use a measuring tablespoon and take out your 1 1/2 tablespoons.

Print

New York Style Crumb Cake

This New York Style Crumb Cake is soft, super moist and loaded with a buttery brown sugar and cinnamon crumble that is out of this world.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword New York Style Crumb Cake

Prep Time 15 minutes

Total Time 1 hour 15 minutes

Servings 9 servings

Calories 435kcal

Author Sharon Knott

Ingredients

Crumb Topping

• ½ cup dark brown sugar
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon salt
• 1 stick butter (melted)
• 1¼ cup flour (spooned into measuring cup/level)

Crumb Cake

• 1¼ cup flour (spooned into measuring cup/level)
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 6 tablespoons butter
• ½ cup granulated sugar
• 1½ large eggs
• 1 teaspoon vanilla
• ½ cup sour cream (full fat)

Instructions

• Preheat oven to 350 °F. Grease or line an 8 X 8 inch pan with parchment paper or grease a cupcake tin.

Crumb Topping

• In a small bowl, mix brown sugar, granulated sugar, ground cinnamon, salt. Stir in the melted butter with a fork, then fold in flour making sure to keep the topping in large pieces. (If you over blend it will look more like a paste.) Set aside.

Crumb Cake

• In another bowl, combine flour, salt, baking soda and baking powder. Set aside.
• Beat the butter and granulate sugar on high speed until smooth and creamy, approximately two minutes depending on your mixer. Be sure to scrape down the sides since the mixture amount is small enough to be flung to the side often.
• Add eggs, vanilla and sour cream and beat on high. The mixture may look like it has not blended well but that is okay.
• Keep scraping the sides of the bowl while adding the dry ingredients. Beat on the lower speed until smooth but do not overmix. You are going for a more sticky, thick batter.
• Spread half the batter in your loaf pan or muffin tins.
• Add half the steusal topping and press down with your fingers or a spatula or large spoon until the topping has a flat appearance.
• Spoon in remaining cake batter mix and level.
• Add the remaining streusel, still pressing down in the batter mix until smooth.
• Bake for 45-60 minutes. Be sure to check at the 45-minute mark since different pans cook for different times. I used an 8 X 8 pan. If you use a cupcake tin, bake for 25 minutes then check every few minutes. Use the toothpick test in the center, it's done when the toothpick comes out clean. I covered the crumb cake at about 30 minutes to keep the topping from browning too much.
• Let cool on a wire rack for about 30 minutes prior to taking out. You can drizzle with an icing or dust with confectioner's sugar, although I like it just as it is.

Nutrition

Serving: 1g | Calories: 435kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 363mg | Potassium: 91mg | Fiber: 1g | Sugar: 29g | Vitamin A: 675IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg

The post New York Style Crumb Cake first appeared on Plated for Two.

The post New York Style Crumb Cake appeared first on Plated for Two.

These cookies are perfect for any occasion, from holiday parties to an afternoon tea. They are one of the kids favorites and I often bake and ship them to them for birthdays.

Shortbread is such a popular cookie and with good reason. These buttery melt-in-your mouth gems are made into a thicker, tender cookie with a slight outer crunch to them.

The History of a Shortbread Cookie

Did you know shortbread cookies have a rich history that dates back to medieval Scotland? The first recorded recipe for shortbread can be found in a cookbook called “The Cook and Confectioner’s Dictionary” by John Nott, which was published over 300 years ago in 1723. Shortbread was traditionally made with just three ingredients – butter, flour, and sugar – and was often served as a special treat during holidays and celebrations.

Of course, like anything, over time, shortbread has evolved to include a variety of flavors and ingredients, including chocolate chips and maraschino cherries.

Today, shortbread is enjoyed all over the world, and there are countless variations of this classic cookie. I’d love to hear some of yours in the comments below!

Ingredients for Chocolate Chip Maraschino Shortbread Cookies

• Butter: Butter adds richness and is one of the major ingredients in shortbread cookie. Use a high quality butter. Unsalted butter. If you use salted, omit the salt.
• Powder sugar: Confectioners sugar absorbs moisture from other ingredients and helps give that chewy texture.
• Salt: Salt enhances and balances the other flavors. Omit the salt if you use salted butter.
• Vanilla: Prevents the cookie from tasting flat. Adds a warm flavor and enhances other flavors.
• Flour: All purpose flour forms the structure of the cookie dough.
• Chocolate chips: Semi sweet chocolate chips add a deep, rich chocolate element.
• Cherries: Maraschino cherries are what adds some sweetness to this cookie. I usually chop each cherry into 4 pieces.
• Nuts: I like to add some chopped pecans to half my cherry cookies for those nut enthusiasts in the family.

How to Make Chocolate and Cherry Cookies

1. Cream butter until light and fluffy.
2. Gradually add powder sugar.
3. Mix in vanilla and salt.
4. Slowly add flour, mixing between each addition.
5. Mix in chocolate chips.
6. Gently fold in maraschino cherries.
7. Add pecans, if desired.
8. Bake until right before they begin to color.

Different Ways to Make this Cookie

Drop Cookies: For years I made this cookie by scooping the dough with a spoon and dropping it onto my baking sheet. This makes for a really thick, unstructured cookie. I know, right! There is nothing more scrumptious than biting into a thick cookie that has a tender inside with a crunchy outside, but there are other ways to make this cookie.

Round: Some years back I started pressing the dough down with a glass. This works really well as the cookie doesn’t spread much during baking. Your cookie literally bakes up as thick as when you pressed it down.

Round Slice-n-bake: Roll dough to create a uniform log. Refrigerate at least an hour or up to 2 days to hold it’s shape. Slice log 1/2 inch thick with a sharp knife and bake. (You can freeze for up to a month.)

Square Slice-n-bake: Lightly dust wax paper with flour or powder sugar and press your dough 1/2 inch thick, into a square or rectangle. Cover and chill for 1 hour or up to 2 days. (You can also freeze for up to 1 month.) Simply take out of refrigerator and cut into square slices with a sharp knife. Place on sheet and bake.

Pan: If you were looking for a no-fuss bar cookie, these chocolate chip maraschino cherry shortbread cookies fit the bill. Simply add 8-10 minutes onto the baking time. Test with a toothpick just like you would a cake.

Storing the Shortbread Cookies

These cookies can be stored in an airtight container on the counter for up to 7-10 days. Place in freezer safe bags and store for up to 2 months. Thaw on the counter for 15-20 minutes before eating.

Print

Chocolate Chip Maraschino Cherry Shortbread Cookies

Chocolate chip maraschino cherry shortbread cookies are a decadent treat that combines the rich flavors of chocolate and the sweetness of maraschino cherries with the buttery, crumbly texture of a shortbread cookie.

Course Dessert

Cuisine American

Keyword chocolate chip, maraschino cherry, shortbread cookies

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 20 cookies

Calories 221kcal

Author Sharon Knott

Ingredients

• 1 cups butter softened
• 1 cups powdered confectioner’s sugar
• 1.25 teaspoons pure vanilla extract
• 0.25 teaspoon salt
• 2.25 cups all-purpose flour
• 6 oz semi-sweet chocolate chips
• 0.33 cup maraschino cherries about 8 ounces, drained and chopped
• 0.25 cup pecans optional

Instructions

• Preheat oven to 350° F and line a baking sheet with parchment paper.
• Cream margarine for 1 minute.
• Gradually add powdered confectioner’s sugar.
• Beat in vanilla and salt.
• Gradually add flour, 1/2 cup at a time, mixing between each addition just until flour is blended. Dough will be stiff.
• Mix in chocolate chips. Add chopped pecans if desired.
• Gently fold in chopped maraschino cherries.
• Space cookies about 1-2 inches apart. Bake 12-15 minutes. I like to take these cookies out just before they become a light golden color. They will continue cooking and be more tender.

Cookie Dough Options

• Round Cookies-Use a cookie scoop to make round shaped cookies; slightly press down with a glass before baking. Dust your glass bottom with powder sugar if it begins to stick.
• Drop Cookies-Non uniform shapes. Use a spoon to drop dough onto baking sheet. Slightly press in top of each cookie before baking.
• Round Slice-N-Bake-Roll dough to create a uniform log. Refrigerate at least an hour or up to 2 days to hold it's shape. Slice log 1/4 inch thick with a sharp knife and bake. (You can freeze for up to a month.)
• Square Slice-N-Bake-Lightly dust wax paper with flour or powder sugar and press your dough 1/2 inch thick, into a square or rectangle. Cover and chill for 1 hour or up to 2 days. (You can also freeze for up to 1 month.) Simply take out of refrigerator and cut into square slices with a sharp knife. Place on sheet and bake.

Nutrition

Calories: 221kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 103mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 291IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg

The post Chocolate Chip Maraschino Cherry Shortbread Cookies first appeared on Plated for Two.

The post Chocolate Chip Maraschino Cherry Shortbread Cookies appeared first on Plated for Two.

Of all the chicken recipes out there for healthy eating, I like falling back on this one. You get the benefit of eating clean with every ingredient in here.

I will admit, I went through much of my adult life not ever tasting an avocado. My mom just didn’t cook like that. When I was at a party, I tried a dip with my chip, and I was in heaven! Where oh where had this little gem been this whole time. From then on, I incorporated avocado in a lot of recipes.

Prep time on this meal is literally ten minutes and you can make this ahead and store in the refrigerator. When ready to use, cut open your avocado and skin in. Heap generous amounts of the chicken mixture on top.

Chicken Stuffed Avocado Ingredients

Chicken: Most of the time I love to get a rotisserie chicken and make several meals with it. This is one of them!
Avocados: With so many different colors of avocados out there nowadays, the best way to determine if one is ripe is to gently squeeze it. There should be some give there.
Lemon juice: The acid in the lemon juice is what will prevent your avocados from browning. Just lightly squeeze a lemon and rub the juices all over once you have sliced/peeled it.
Tomatoes: I like to use a grape tomato or a Roma.
Red onion: Finely chop your red onion.
Olive oil: This helps hold blend the seasoning better and enables them to adhere better to the chicken and tomatoes.
Seasoning: Kosher salt is great on a recipe like this as is finely ground black pepper. Red pepper flakes add a slight bit of heat.
Balsamic glaze: Adding balsamic glaze to this dish finishes it and adds a wonderful sweet flavor.

How to Make Chicken Stuffed Avocados

1. Cut up your chicken, tomatoes and red onion and add to a bowl.
2. Gently mix the chicken, tomatoes, red onion, with olive oil and seasoning.
3. Remove skin from avocado.
4. Cut avocado in half , take out seed.
5. Coat with lemon juice.
6. Fill with mixture.
7. Drizzle with balsamic glaze.

Easy Tips for Cutting and Removing an Avocado

Most people will limp along using a spoon to try to remove an avocado seed and it’s flesh, the yellow/green edible part of the fruit. Often times the seed flies out of the spoon and lands on the counter. You can also leave a good deal of the flesh behind. I love my avocado multifunction tool. One side slices the flesh as you remove it which is great when you want a beautiful visual presentation. I often use the other side which digs out the pit as it also functions as the perfect scoop as well.

The Avocado Seed Removal Trick

Don’t have this tool? No problem! Just place the avocado securely in your hand and take a short knife and carefully whack the knife against the top of the seed. Gently turn the seed while the knife is still in it and “whalla,” you have the seed securely attached to the end of the knife. If you look closely you will already see a knife mark in my video. It was a challenge looking through my camera to get this shot and I didn’t hit it hard enough the first time.

Chicken Stuffed Avocado Variations

Meat: Shredded or sliced chicken or turkey work great for this recipe, as does ground turkey or beef.

Vegetables: Sliced green onion instead of red onion, celery, even grapes and walnuts.

Seasoning/Flavoring: Cajun seasoning, ranch seasoning, shredded cheese. Top with an egg or a dab of cottage cheese.

Balsamic glaze: Any type of dressing, ranch, blue cheese, western, poppy seed.

Print

Chicken Stuffed Avocados

Light and healthy Chicken Stuffed Avocados are a quick and easy meal you can enjoy for lunch or dinner.

Course Breakfast, Main Course

Cuisine American

Keyword Chicken Stuffed Avocados, quick, easy, healthy, light

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 servings

Calories 142kcal

Author Sharon Knott

Ingredients

• 2 medium-large avocados (make sure they are ripe/soft)
• 1 juice from lemon
• 1 cup cooked and shredded chicken (rotisserie chicken works great)
• 1 tomato or 4-6 grape tomatoes (sliced)
• ⅛ cup red onion (finally chopped)
• ½ teaspoon extra-virgin olive oil
• ⅛ teaspoon red pepper flakes
• pinch kosher salt to taste
• pinch black pepper to taste
• balsamic glaze (for garnish)
• basil (for garnish)

Makes: 1inch1 x 1inch rectangle

Instructions

• Cook or cut up a rotisserie chicken into small pieces.
• Slice tomatoes and red onions, add to the chicken.
• Add olive oil and gently toss.
• Add kosher salt, pepper, and red pepper flakes.
• Toss all ingredients well. Set aside.
• Cut avocado in halve and remove pit.
• Turn one of the avocado halves upside down and use a knife to gently cut through the skin, peeling back as you go. Complete second half.
• Heap onto half of avocado, extra amounts can just be placed on plate next to avocado.
• Garnish with balsamic glaze and thinly sliced basil
• Serve warm.

Nutrition

Serving: 1g | Calories: 142kcal | Carbohydrates: 3g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 43mg | Potassium: 176mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg

The post Easy Chicken Stuffed Avocados with Tomatoes and Balsamic Glaze first appeared on Plated for Two.

The post Easy Chicken Stuffed Avocados with Tomatoes and Balsamic Glaze appeared first on Plated for Two.

For my entire life my Mom would bake loaves of banana bread and pass them out at our family gatherings or include them with gifts for our birthday.

I can’t blame her, she saw we looked forward to it and really loved seeing the big smiles that ensued as we unwrapped our baked gifts first and immediately took a sliced. Though she is no longer with us, I know she would have loved this version even better.

Departing from a traditional banana bread recipe wasn’t hard once I decided to marry my favorite streusel topping from my New York Style Coffeecake with my mom’s banana bread. I also decided, unlike my coffeecake, which has the streusel only on the top, to also place a layer of this goodness in-between.

I think I knocked it out of the park when I saw my own kids’ eyes shoot up when taking their first bites.

There is nothing more maddening then buying bananas and having to wait a week for them to be usable, all the while fending everyone in the house off from eating them. So, if you suddenly get an inclination to bake some banana bread and have to buy bananas, look for the bin that has bananas that are very ripe and sold at a discount. They are usually on smaller racks on the side, but sometimes these are on racks by the checkout, so look there as well.

Ingredients for Banana Bread

Bananas: The thing I love the most, besides the banana bread itself, is the fact that you make it using up bananas that have gotten too ripe to eat and would otherwise go in the garbage. Use bananas that have not reached the over-ripe stage or you will end up with a banana bread that doesn’t taste like bananas at all. The real taste comes out when the more the bananas ripen as the sugar content is higher the riper they are.
Egg: I like to bring my eggs to room temperature which should never be done by leaving out as it can take an hour to achieve this. A much faster and safer way is to place your egg/s in a bowl of warm water for 5-10 minutes. Be sure the water is not too hot, or it will cook your egg. When it’s no longer cold to the touch, you know it’s ready. Room temperature yolks blend better with the egg whites which in turn blends more evenly with the batter and helps the dough rise more easily. It’s also easier to half an egg.
Sugar: Because I use dark brown sugar in the streusel, I like to keep white granulated sugar in the bread.
Butter: Leave your butter out and let it get to room temperature before using it in the banana bread mixture, as with the eggs, room temperature butter will just blend better.
Vanilla: Like salt is to adding a savory taste to cooking, vanilla enhances all the other flavors in your baked goods. You don’t really taste a “vanilla” taste, but if you leave it out, your recipe will taste flatter.
Salt: Like vanilla, salt also helps to enhance the flavors in your recipe.
Cinnamon: Ground cinnamon adds that extra depth of warm comfort.

Ingredients for Streusel

Basic pantry staples are all you need for my streusel recipe:

Flour: I have only tried this recipe with all-purpose flour, I think it lets the banana shine through. If you try any of the other specialty flours, let me know.
Brown sugar: Using a higher ratio of brown sugar to granulated sugar helps the streusel clump better. In this recipe I also prefer the slightly richer, more robust taste of the dark brown sugar as opposed to the light which seems to get lost with all the other flavors.
Granulated sugar. Regular granulated sugar balances the streusel.
Salt. The small amount of salt in this recipe balances out the sweetness and keeps the topping from being overly sweet.
Butter. This is what brings the streusel together and makes the crumbly, clumpy crumble topping. Say that fast three times!

Banana Bead with Streusel Topping Instructions

In a small bowl, combine the streusel ingredients, set aside. I like to mix the ingredients together than use my hand and gently create some clumps. I place all the clumps together and gently break them up with a fork into smaller pieces.

Banana Bread Batter Instructions

Mash bananas with a fork or use a blender.
Stir in butter and sugar and mix well.
Whisk in eggs and vanilla extract.
Combine dry ingredients and stir into wet mixture.
Pour half into loaf pan.
Place a layer of streusel.
Pour rest of batter in loaf pan.
Top with remaining streusel.
Bake in oven for 60-70minutes.

Banana Bread with Streusel Topping Questions and Tips

Can I use regular brown sugar for the streusel, I don’t have dark? Yes, you can use the regular, lighter brown sugar.

Why use melted butter instead of chilled? Unlike many other streusel toppings, I use melted butter rather than cold butter. Not only do you save time by not cutting the hard butter in, but you mix it minimally, so you don’t end up with a paste. I use unsalted butter in my recipe to best control the flavor. If you only have salted butter on hand simply omit the salt that is called for in the recipe.

How long can I store this? Wrap and store in the refrigerator or counter for up to 5 days. You can also freeze it for up to 2 months.

What does a cold egg in my recipe do? Eggs are the glue to any recipe and when you add cold eggs you may end up with lumpy batter as the ingredients won’t blend as easily. The recipe may also take longer to bake.

Why shouldn’t I overmix my banana bread? Overmixing your banana bread will produce more gluten which will make your bread denser and more rubber-like.

How do I ripen a banana faster? Place your bananas in a brown paper bag for a couple of days. Be sure to check them daily.

Is there such a thing as a “too ripe” of a banana? Yes, bananas should have uneven brown spotting all over, but not a solid brown or black appearance . We have seen what a super dark bruise on a peel looks like underneath, the banana is darker in color and has a waterier texture. You don’t want there to be too much sugar conversion that your bananas make your recipe runny.

Print

Banana Bread with Streusel Topping

Departing from a traditional banana bread recipe wasn’t hard once I decided to marry my favorite streusel topping from my New York Style Coffeecake with my mom’s banana bread. I also decided, unlike my coffeecake, which has the streusel only on the top, to also place a layer of this goodness in-between. I think I knocked it out of the park when I saw my own kids’ eyes shoot up when taking their first bites.

Course Breakfast, Dessert

Cuisine American

Keyword banana, banana bread, streusel topping

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6

Calories 460kcal

Author Sharon Knott

Ingredients

Crumb Topping

• ½ cup dark brown sugar
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon salt
• 8 tablespoons butter (1-stick melted)
• 1¼ cup all-purpose flour

Banana Bread

• 1½ very ripe bananas (the riper, the better)
• ½ cup granulated sugar
• 4 teaspoons butter (½ stick- melted)
• ½ teaspoon vanilla extract
• 1 egg
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

Instructions

Crumb Topping

• In a small bowl, mix dark brown sugar, flour, ground cinnamon and salt.
• Stir in the melted butter with a fork, then fold in flour making sure to keep the topping in large pieces. If you over blend it will look more like a paste. Set aside.

Banana Bread

• Preheat oven to 350 °F. Spray a loaf pan or butter and lightly flour it.
• In a separate bowl from the crumb topping mixture, combine flour, salt, baking soda and cinnamon. Set aside.
• Beat the butter, banana and granulated sugar on high speed until smooth and creamy, add egg and vanilla and continue to beat until mixed. Be sure to scrape down the sides of the bowl.
• Add the dry ingredients to the batter and mix just until blended. Over blending will result in a heavier cake.
• Pour half of mixture in loaf pan and distribute evenly to the edges. Place half of the crumb topping on.
• Pour remaining batter gently on the top of the streusel, moving the batter to edges with a knife, being careful not to pull the layer of streusel in with it.
• Pour remaining streusel on the top and distribute evenly.
• Bake in oven for 60-70 minutes.
• Tip: I usually loosely cover the loaf pan after 45 minutes so the topping doesn't brown too much.

Nutrition

Serving: 1g | Calories: 460kcal | Carbohydrates: 71g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 540mg | Potassium: 181mg | Fiber: 2g | Sugar: 47g | Vitamin A: 613IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg

The post Banana Bread with Two Layers of Streusel first appeared on Plated for Two.

The post Banana Bread with Two Layers of Streusel appeared first on Plated for Two.