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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.


 

 

 


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