It feels surreal returning to this space. Six weeks ago, the world was a different place. Now, so much has changed. On Tuesday, Kansas City began its 30-Day Stay at Home Order. An emergency order that was issued as an aggressive action to help flatten the curve and protect the most vulnerable in our community from the ongoing coronavirus pandemic. States all over the country, and countries across the world, have instituted similar orders. What feels like the world coming to stand still all at once has changed the way we engage with one another. Everything from the way we work, the way we shop, to the way we cook for ourselves. No one knows how long this way of life will continue, but for now a “new normal” is setting in. The one thing that hasn’t changed is our need to create comforting food for ourselves and our families. So, while we’re all at home why not bake together?
In light of these changing times, I’ll be writing a weekly Feast Magazine baking column called Pantry Staple Sweets. It’ll feature comforting sweets made with pantry staples, like this Cinnamon Streusel Banana Bread. A classic comfort food, banana bread can easily be thrown together with basic pantry ingredients. It’s full of banana flavor with a light tender crunch from the streusel topping. The full-fat plain yogurt in this recipe boosts the amount of moisture in the bread, but if you don’t have yogurt on hand sour cream and buttermilk are good substitutes.
I hope you enjoy this new recipe column and that we can enjoy connecting virtually with one another here and on Instagram. If you’re looking for more recipes, my monthly Feast Magazine Sugar Rush print column is also available online. Either way, my intention is to bring something special to you while we’re all staying home trying to keep our communities safe. We’ll get through these tough days with a little help from baking. Be well, Friends.
Cinnamon Streusel Banana Bread
Makes one 9-by-5-inch loaf
1/2 cup (67g) all-purpose flour
1/4 cup (48g) brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon kosher salt
5 tablespoons (70g) unsalted butter, room temperature
1 ½ cups (202g) all-purpose flour
1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (204g) sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup (85g) whole plain yogurt
8 tablespoons (113g) unsalted butter, melted
3 (385g) ripe bananas
In a bowl, combine flour, brown sugar, cinnamon, and salt. Mix in butter until combined and streusel dough forms. With your fingers, press dough into clumps and then break apart into small pieces of streusel. Place streusel into freezer to chill while preparing the banana bread.
Preheat the oven to 350F (177C). Coat a 9-by-5-inch loaf pan with baking spray and line with parchment paper; leaving a slight overhang of parchment around the edges.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk together eggs, vanilla extract, yogurt, and melted butter. Place the bananas into a bowl and smash with a fork. Stir bananas into the egg mixture, then pour into the flour mixture. Stir together until just combined. Pour the batter into the prepared loaf pan. Sprinkle the top evenly with cinnamon streusel.
Bake for 1 hour and 18 minutes or until skewer inserted in the center comes out clean. Remove from oven and set on rack to cool for 15 minutes before removing from pan. Using the parchment, pull of out pan a set on rack to finish cooling. Store banana bread, in an airtight container, for up to 5 days.