- 4 tbsp. (1/2 stick) unsalted butter, melted
- 1/2 c. unbleached all-purpose flour
- 1/2 c. white whole wheat flour
- 1/2 c. pure cane sugar
- 3/4 tsp. aluminum-free baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sea salt
- 1/3 c. liquid (1 part plain yogurt and 2 parts milk)
- 1 large egg
- 1 tsp. pure vanilla extract
- 1 ripe banana
- Crumb Topping
- 1 tbsp. salted butter
- 2 tbsp. all-purpose unbleached flour
- 1 tbsp. brown sugar, packed
- 1/4 tsp. cinnamon
- pinch of nutmeg
- Preheat oven to 300°F. Lightly butter or spray loaf pan. Set aside. In a small, microwave-safe bowl, melt butter. Set aside to cool.
- In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt.
- Into cooled butter, whisk in yogurt, milk, egg, and extract until well combined. Add banana and mash well to incorporate.
- Pour into dry ingredients and stir together until just combined. Over stirring will create a dense, tough loaf.
- Make the crumb topping. In a small bowl, soften butter in microwave. Add remaining ingredients. Using a fork, mash together butter, flour, brown sugar, cinnamon, and nutmeg. Distribute crumble evenly over batter. Bake for 40-45 minutes or until a cake tester comes out clean. Cool in pan completely. Removing too early usually results in a broken loaf. Carefully loosen from pan and invert. Serve.
Now, I am a firm believer in letting your baked goods rest after they come out of the oven. Time after time, I eat treats right out of the oven and think “FAIL.” I usually come close to burying them in the trash. Thankfully, I deny the impulse and wait until morning. Low and behold, it’s wonderful. The flavors have settled in and the moistness has been restored. Rule of thumb: Exercise patience, and let your baked goods rest. Heck, I’m better well rested.