Happy accidents. I set out to make my go-to banana bread with an added twist of cinnamon streusel topping. I think what happened is that the topping didn’t have enough flour in the flour/sugar ratio. So the majority of the topping sunk down into the center of the bread and created a little subterranean pool of cinnamon-sugary goodness.
Yay. It turned out to be such a nice surprise that I decided to write down my recipe and share it!
As a bonus, this is an easy, minimal-mess recipe!
The light marbling on top is crispy cinnamon sugar crust.
Banana Bread
2 C. all-purpose gluten free flour (I used Bob’s Red Mill this time)
1 tsp. each baking powder, baking soda, cinnamon and vanilla extract
½ tsp. salt
1 C. sugar
2 eggs
½ C. vegetable oil
1 ½ C. mashed ripe bananas
Preheat oven to 350F. Throw everything into a bowl and mix on medium-high speed for 1-2 minutes, until well combined. Grease a 9x5 metal loaf pan and line with parchment paper. Pour in the batter. Drop the Cinnamon Lava mixture (recipe below) in crumbles on top, as shown in picture below.
Bake for 1 hour. When a toothpick inserted just off of center (as the center is where the lava will be) comes out clean, remove the bread and let cool slightly. Run a knife around the sides to make sure the bread isn’t stuck to the pan, then turn out onto a cutting board. Leave the bread upside down while slicing with a serrated bread knife.
Cinnamon Streusel-Lava
¼ C. sugar
¼ C. packed brown sugar
¼ C. all-purpose gluten free flour
½ tsp. cinnamon
2 T. Smart Balance non-dairy butter alternative ( I designate this because I don’t know if switching out the fat would change the composition of the lava.)
Mix all ingredients with a fork until crumbly.