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simplyvegetarian777

Banana Almonds Muffin Crumble Bread, Whole Wheat and Egg free

Published on June 20, 2014 by

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Is it a long name? I couldn’t find a shorter name for this gorgeous bread. Normally muffins are topped with crumbles and I brought that to the banana bread. It was an awesome idea to make the top crumbly like a fruit crumble. Totally loved by everybody at home.

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Do you see the gorgeous crumble topping. Have I yet called it delicious? It was yumm. I am taking this loaf to Angie’s Fiesta Friday, co-hosted by two of the very talented bloggers, Elaine and Chef Juliana. Do check out all the three links to get better insight into the world of these gorgeous bloggers and their food, each a maestro in their own zone.

Let’s get down to the business and bake some gorgeous, yummy and a “healthier” bread/cake.

Banana Almonds Muffin Crumble Bread, Whole Wheat and Egg free

  • Servings: 1 loaf
  • Time: 1 hr 30 minutes including prep
  • Difficulty: easy
  • Print

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Kitchen Equipments Required : 2 big bowl and 1 small bowl, fork, electric egg beater, oven, a bread loaf tin of 9″x4″, parchment/butter paper, spatula.

Ingredients :

Whole wheat flour : 2 cups

Baking soda : 1 1/2 tsp

Salt : 1/2 tsp

Bananas over ripe : 4, almost 1&1/2 to 2 cups mushed

Sugar : 1 cup

Unsalted Butter, melted and cooled : 6 tbsp

Yogurt, whipped : 1/2 cup ( you may use 2 eggs instead)

Vanilla extract : 1 tsp

Almonds : 3/4 cup, coarsely crushed or chopped in food processor

Crumble Top :

Whole wheat flour : 2 tbsp

Butter, unsalted : 2 tbsp

Sugar : 2 tbsp

Almonds : 2 tbsp, crushed coarsely

Method :

1. Preheat oven to 350*F / 180*C and line the loaf pan with parchment paper.

2. In a large bowl, combine the flour, baking soda, and salt; set aside.

3. Mash the bananas with a fork in another bowl. With an electric mixer fitted with a wire whisk, whip the bananas and sugar together for a good 3 minutes. We want a light and fluffy banana cream.

4. Add the melted butter, yogurt and vanilla. Beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated, no need to overly blend. Fold in the nuts with a spatula.

5. In a small bowl, mix the ingredients of the crumble and mix with hand. It would be bread crumb consistency.

6. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out. Sprinkle the crumble mixture evenly on top of the bread.

7. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don’t get nervous if the banana bread develops a crack down the center of the loaf; that’s no mistake, it’s typical. Rotate the pan periodically to ensure even browning.

8. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.

Enjoy it warm or at room temperature.

Storing Note : As it reaches the room temperature, wrap in either foil, plastic wrap and store in the refrigerator in a box or brown paper bag. This will avoid the drying out. It is good outside for one day.

Related

Filed Under: Cakes, Desserts, Uncategorized

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Reader Interactions

Comments

  1. Patty Nguyen

    June 23, 2014 at 7:10 pm

    Your baked goods are always deliciously healthy, Sonal. You’re a master of the kitchen.

    Reply
  2. Jhuls

    June 23, 2014 at 6:10 am

    Did you say almonds?? I’m in, Sonal. 😀 Um, I could replace whole wheat flour with AP, right? 🙂

    Reply
  3. Ngan R.

    June 22, 2014 at 4:08 pm

    Sonal, love your combo of whole wheat and eggless in this bread. Delicious!

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:12 pm

      It came out good Ngan.

      Reply
  4. simplyvegetarian777

    June 22, 2014 at 1:06 pm

    Thanks Nimmi.

    Reply
  5. cafegarima

    June 22, 2014 at 2:27 am

    Blueberries!! Love them and am so glad you used them for this delicious looking cobbler!

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:21 pm

      G, blueberries? Where ? Only. Bananas.

      Reply
      • cafegarima

        June 22, 2014 at 9:34 pm

        Oops..my bad! The ipad played up I guess..Got posted at the wrong page! :/

        Reply
      • cafegarima

        June 22, 2014 at 9:34 pm

        Sonal, I can’t believe that! You are perfect in all you do. The milk has to be the culprit. <3

        Reply
  6. spiceinthecity

    June 21, 2014 at 6:33 am

    Sonal, I love the ideas you come up with! This is like eating a muffin slice by delicious slice! Wow!

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:20 pm

      Naina, yesss :).

      Reply
  7. Elaine @ foodbod

    June 21, 2014 at 2:00 am

    Oh Sonal, this is a true winner, it looks fabulous!! Please send me some!!!!

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:19 pm

      If you are saying this, then it surely must look inviting. :).

      Reply
      • Elaine @ foodbod

        June 23, 2014 at 1:53 am

        It does!!

        Reply
  8. saucygander

    June 21, 2014 at 1:49 am

    Sonal, adding a crumble topping to banana bread is inspired! I’d be tempted to cut a little more from the top of the bread, so I get more crumble, haha. Another beautiful treat for our Fiesta.
    (I may not be able to visit your blog as regularly over the next 2-3 weeks while travelling, but am already looking forward to catching up when I’m back!!)

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:19 pm

      Have a fun trip my dear. Looking forward to read all the updates from your travels.

      Reply
  9. Ahila

    June 21, 2014 at 12:36 am

    This looks delicious, Sonal! Thank you for sharing. 🙂

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:18 pm

      Ahila :).

      Reply
  10. chefjulianna

    June 20, 2014 at 11:33 pm

    Wow Sonal! This loaf looks divine! I LOVE the crumble on top as a little surprise for the palate! Thanks so much for bringing this lovely treat to Fiesta Friday!

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:17 pm

      Pleasure is all mine chef!

      Reply
  11. Fae's Twist & Tango

    June 20, 2014 at 11:17 pm

    Sonal, This bread is so hearty and beautiful!

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:17 pm

      Fae, Thankyou so much :).

      Reply
  12. lapetitepaniere

    June 20, 2014 at 11:12 pm

    It sounds delicious 🙂

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:16 pm

      Linda 🙂

      Reply
  13. disappearingwoman

    June 20, 2014 at 8:55 pm

    This looks so moist and delicious!

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:16 pm

      It was moist and delicious with bites of almonds.

      Reply
  14. apuginthekitchen

    June 20, 2014 at 8:13 pm

    Gorgeous!!

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:16 pm

      Thanks Suzanne

      Reply
  15. marymtf

    June 20, 2014 at 8:09 pm

    Can you have it for breakfast? Yum.

    Reply
    • simplyvegetarian777

      June 20, 2014 at 10:41 pm

      Yes. It is much better than the cake and full with whole wheat flour and almonds goodness.

      Reply
  16. Pragati

    June 20, 2014 at 6:59 pm

    Hii, I love your recipes n presentations, it’s superb! I want to know to bake breads, cakes and cookies which oven you use? Will you plz post the picture of oven you use with name of its brand?

    Reply
    • simplyvegetarian777

      June 20, 2014 at 10:43 pm

      Pragati, thank you. I am in USA. The oven systems are different here and come attached with house and apartments as these are essential. I will ask somebody and let you know. I am sorry if I am presuming your country of address right now as India. I will surely update you.

      Reply
  17. Lori

    June 20, 2014 at 6:49 pm

    Gorgeous and delicious Sonal! I’ll take a plate full of this please! So glad you brought it to FF!!

    Reply
    • simplyvegetarian777

      June 20, 2014 at 10:43 pm

      It was delish Lori. :). Will send a brand new loaf for you ;).

      Reply
  18. vagabondurges

    June 20, 2014 at 6:45 pm

    Something that tasty deserves a long name. 😉

    Reply
    • simplyvegetarian777

      June 20, 2014 at 10:44 pm

      Thank you :)))

      Reply
  19. Chitra Jagadish

    June 20, 2014 at 6:17 pm

    Banana almond bread….sounds different and delicious….

    Reply
    • simplyvegetarian777

      June 20, 2014 at 10:44 pm

      Chitra that it was 🙂

      Reply
  20. Traditionally Modern Food

    June 20, 2014 at 5:27 pm

    Eggless bread with crumb coating looks delicious.. Feel like having a bite with a cup of coffee

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:15 pm

      :). Vidya. It’s all over and I want more now.

      Reply
      • Traditionally Modern Food

        June 22, 2014 at 4:17 pm

        Next time when you cook, pls pass it on:)

        Reply
        • simplyvegetarian777

          June 22, 2014 at 6:17 pm

          Absolutely :).

          Reply
  21. bandhnabajaj

    June 20, 2014 at 5:04 pm

    Sounds yummy!

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:15 pm

      It was yummy Bandhana.

      Reply
  22. pianolearner

    June 20, 2014 at 5:03 pm

    I love a crumble topping 🙂

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:14 pm

      Me too!

      Reply
  23. apsara

    June 20, 2014 at 4:32 pm

    Awesome, Sonal. Love the topping, almost like a coffee cake!

    Reply
    • simplyvegetarian777

      June 22, 2014 at 4:14 pm

      That was the idea Apsara . The banana muffin with crumble topping at Starbucks has always teased me. This one was to recreate that moment.

      Reply
  24. Jueseppi B.

    June 20, 2014 at 4:04 pm

    Reblogged this on The ObamaCratâ„¢.

    Reply

Trackbacks

  1. Fiesta Friday #21 | The Novice Gardener says:
    June 20, 2014 at 6:03 pm

    […] Sonal […]

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