Cinnamon Crumb Banana Bread

To celebrate my new job as a baker at Whole Foods!!! Woot!!!

Couldn’t be more thrilled AND excited!!

AHHH!!!

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Ingredients:

    • 1 egg
    • 1 cup sugar
    • 1 stick unsalted butter, at room temperature
    • 1 teaspoon vanilla
    • 1/2 cup buttermilk
    • 2 overripe bananas, mashed
    • 2 cups all purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
Crumb Topping:
  • 1/2 cup powdered sugar
  • 1/2 cup all purpose flour
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • pinch of salt

Directions:

  1. In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.
  2. In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter.
  3. Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 – 50 minutes or until a toothpick comes out clean.

Adapted from: http://littlebitsof.com/

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Classic Oatmeal Chocolate Chip Muffins

These muffins right here was my breakfast every morning for probably a good four years straight.

If you didn’t get the hint to how good these muffins are [from that statement above] well I don’t know what will.

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Ingredients:

makes 12 muffins

1 cup whole wheat pastry flour (or all-purpose)

1 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup brown sugar

1 egg

1/4 cup butter, at room temperature

1 1/2 teaspoons vanilla extract

1 cup milk (any kind will do)

1 cup chocolate chips

Directions:

Preheat oven to 350.

Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.

In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips.

Line a muffin tin with lines and pour about 1/4 cup batter into each line. Sprinkle the tops with raw turbinado sugar. Bake for 15-18 minutes, or until cooked through. Serve with butter!