Name: Cinnamon Crunch Banana Bread
Ingredients: Butter, for greasing pan; 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup vegetable oil; 2 large eggs; 1/4 cup honey; 1 cup mashed ripe bananas (from 2-3 bananas); 1/4 cup warm water; 2 tablespoons Turbinado, Demerara (for more crunch) or brown sugar; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon

Scale

Ingredients

Batter:

Butter, for greasing pan
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup vegetable oil
2 large eggs
1/4 cup honey
1 cup mashed ripe bananas (from 2–3 bananas)
1/4 cup warm water

Topping:

2 tablespoons Turbinado, Demerara (for more crunch) or brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Instructions

Heat oven to 350 degrees. Butter and flour a 9×5 inch loaf pan. Or alternatively, butter the pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking.
In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, whisk together oil, eggs, and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
In a small bowl, mix the topping ingredients together. Sprinkle evenly over the top of the batter.
Bake until tester comes out clean, about 1 hour, give or take. If topping shows signs of burning, reduce heat to 325 degrees.
Remove from oven and let cool for 30 minutes in pan, on a rack. Carefully remove the bread without breaking the topping. Let it cool completely before slicing and serving.