Best Banana Bread...Ever

Banana bread isn't something I typically get all excited about. I mean, it's good, but it's not something I'd ever write home about. Until now. Oh.My.Goodness. This bread has changed that for me. I had two bananas decomposing quite ripe on my counter so I decided to throw this together. I wasn't really expecting much, because as I mentioned before banana bread is pretty standard. This recipe really takes it to a new level. Is it the fact that there is a TON of sugar in it (hello- white sugar, brown sugar, and honey)? Yes.. most likely. This bread was moist and the cinnamon crumb topping was amazing. I had a slight issue (or mental break down involving me needing to leave the room- I blame the pregnancy hormones, don't judge me...) getting the bread out of the pan. I didn't spray the pan enough and the bottom stuck a bit, so when I tried to manhandle it out the crumb topping kind of shattered... resulting in me getting abnormally dramatic. Lesson? Spray your pan. Well. Like, really well. And then let your husband take it out of the pan while you pout in the corner. Yup... I'm not proud of my behavior, but I am proud of this bread- so make it!

Source: Bon Appetit

Ingredients:
1 1/2 cups all purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 to 3 medium)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
2 1/2 tablespoons (packed) golden brown sugar


Directions:
1- Preheat oven to 350°F. Butter and flour 9x5x3-inch metal baking pan (or use nonstick spray- a lot of it). 
2- Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl. Whisk next 5 ingredients in large bowl until smooth. Add dry ingredients; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter.
3- Bake bread until tester inserted into center comes out clean, about 1 hour. 
4- Cool bread in pan 30 minutes. Turn pan on its side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely.