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Crumb-Topped Cocoa Banana Bread




Source of Recipe


Jennifer Bean, a co-worker of Mike’s


Recipe Introduction


Delicious and unusual banana bread with a cocoa-banana bread and a crumbly, buttery topping.


List of Ingredients




BREAD:
1 1/2 C. AP flour
1 1/3 C. sugar
6 T. cocoa
1 t. baking soda
1/2 t. salt
1/4 t. baking powder
1/4 t. cinnamon
Dash of ground ginger
Dash of ground mace
2 eggs
1/2 C. oil
1 C. mashed banana

CRUMB TOPPING:
3 T. AP flour
2 T. sugar
1 T. butter
1/8 t. baking powder
1/8 t. ground cinnamon


Recipe



CRUMB TOPPING:
Mix thoroughly with a fork until crumbly.

BREAD:
Heat oven to 350F. Grease the bottom only of a 9x5-inch loaf pan. Stir together the dry ingredients. Mix the eggs, oil, and mashed banana. Add to the dry ingredients and mix well.

Spoon the batter into the pan and sprinkle the crumb topping evenly over the top. Bake for 55-60 minutes – it should register 200F-205F. Cool 10 minutes, loosen sides, remove from pan, and set on wire rack to cool completely.

Store lightly wrapped in refrigerator for up to a week.