Crumb-Topped Cocoa Banana Bread
1 1/2
cups all-purpose flour
1 1/3 cups granulated sugar
6 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Dash ground ginger
Dash ground mace
2 eggs
1/2 cup vegetable oil
1 cup mashed banana (about 2 extra-ripe,
medium-size bananas)
Crumb Topping (recipe follows)
Heat oven to 350 degrees F . Grease bottom only of 9 x 5 x 3-inch loaf pan.
In large bowl, stir together flour, sugar, cocoa, baking soda, salt, baking
powder, ginger and mace. Add eggs, oil and banana; stir with spoon just until
all ingredients are well blended.
Spoon batter into prepared pan. Sprinkle topping evenly over
top.
Bake 55 to 60 minutes or until wooden pick inserted in center
comes out clean. Cool 10 minutes.
Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely.
(Loaf may be stored in refrigerator, well wrapped, for up to 1 week.) 1 loaf.
Crumb Topping
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 tablespoon butter or margarine
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
In small bowl, blend all ingredients until fine crumbs form.
