What could be better than banana bread? This gluten free crumb-topped version!
Ingredients:1 egg 1 cup sugar 1 stick butter, room temperature 1 teaspoon vanilla 1/2 cup buttermilk 2 over-ripe bananas, mashed 2 cups King Arthur Multi-Purpose Gluten Free Flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon xanthan gum 1 teaspoon cinnamon
Crumb Topping: 1/2 cup powdered sugar 1/2 cup King Arthur Multi-Purpose Gluten Free Flour 1/2 stick butter, melted 1/2 teaspoon cinnamon
Instructions:1) In the bowl of a mixer, combine egg, sugar and vanilla until well combined. Add butter (must be at room temp) and beat until smooth. Add in the buttermilk(if you don't have buttermilk, mix 1/2c milk + 1/2tbs lemon juice and let stand for 5-10 mins) and bananas and beat again until smooth.
2) In a separate bowl, combine flour, salt, baking soda, baking powder, xanthan gum (omit if your GF flour blend has it already) and cinnamon. Whisk until well-combined.
3) Slowly add the dry mixture into the wet mixture. Beat until all ingredients are mixed through, scraping the sides of the mixing bowl with a spatula occasionally. Grease a bread/loaf pan with non-stick cooking spray. Pour batter evenly into pan.
4) In another bowl, mix the melted butter, powdered sugar, flour and cinnamon. Crumbs should begin to form. Using your hands, crumble mixture on top of the batter in the loaf pan.
5) Bake at 350F for 45-55 minutes or until a toothpick inserted in the middle of the loaf comes out clean (I started checking at 40 minutes and pulled at 45, but ovens vary).
6) Cool bread in pan on a wire rack. Once mostly cooled, either serve bread out of loaf pan, or turn loaf out of pan and store in an airtight container.
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