Loaf Cakes Continue – Moist and Sweet Banana Bread with Crispy Topping

Once the baking dam had been broken, it was fully broken!  The day after my loaf cake, I threw myself back into the oven with a new banana bread recipe, courtesy of the New York Times.  

I decided to try this recipe instead of some of my old favorites for the simple reason that it called for exactly the same number of bananas that I had in my freezer.  

The result was fantastic – moist, yet not studgy, and great textural contrasts from the sugar / cinnamon topping that crisped up the crust of the bread (which let's be honest, is more like a cake).  

I made a few modifications to the recipe – I added maybe 1/2 tsp. of Vietnamese cinnamon, a few shakes of nutmeg, and a splash of vanilla to the dough.  I omitted the nuts because of my allergy.  For me, a baking time of 60 minutes was perfect to get an evenly baked loaf.  I will make this recipe again!