Banana Bread with almond topping

So i'm going to be honest here I only make banana bread when bananas are going bad.  Otherwise i'm just too lazy and make it.  It's very rare i'm craving banana bread.  But this is a recipe I use every time.  I do play around with the amount of sugar.  Depending on who i'm making it for really depends on how much sugar i put in.  I normally do about 1/2 a cup.  Also if your on a healthy kick or just don't have butter I used coconut oil in place of the butter.  It changes the taste a slight bit but honestly no one would notice.  The topping to the bread can be left out but I like a little crunchy goodness.

Banana bread with almond topping

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·          3/4 cup granulated sugar

·         8 tablespoons (1 stick) unsalted butter, room temperature

·         2 large eggs

·         3 ripe bananas

·         1 tablespoon milk

·         1 teaspoon ground cinnamon

·         2 cups all-purpose flour

·         1 teaspoon baking powder

·         1 teaspoon baking soda

·         1 teaspoon salt

Topping:

½ cup of brown sugar

4 tablespoon of softened butter or coconut oil

¾ cup of sliced almonds

2 tablespoon of all- purpose flour

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Directions:

·         Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan or a fluted pan or mini loaf pans ( my favorite)

·         Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

·         In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

·         Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

·         Mix all the ingredients for the topping.  There will still be chunks of butter that is ok.  It will melt while baking. 

·         Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.