Adapted from Orangette, adapted from Bakesale Betty and Bon Appétit, September 2008
For bread:
1 ½ cups self-raising flour
1 cup caster sugar
1 tsp. ground cinnamon
½ tsp. baking powder
½ tsp. salt
3 mashed ripe bananas
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water
For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar
Preheat the oven to 180° C (160° C for fan oven). Butter and flour a 9- x 5-inch metal loaf pan.
In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder and salt.
In a large bowl, whisk together the banana, eggs, oil, honey, and water.
Add the dry ingredients to the wet ingredients, and stir well.
Scrape the batter into the prepared pan.
In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.
Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan until cool enough to handle. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.