Crumb-Topped Cocoa Banana Bread

From TOH Cooking School 50th Anniversary Cookbook

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 1 loaf

Ingredients

• 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
• 1  dash ground ginger
• 1  dash ground mace
• 2  eggs
• 1⁄2 cup  vegetable oil
• 1  cup  mashed banana (about 2 extra-ripe,)
• 1  medium banana

• Crumb Topping

• 3  tablespoons all-purpose flour
• 2  tablespoons granulated sugar
• 1  tablespoon butter or 1  tablespoon margarine
• 1⁄4 teaspoon baking powder
• 1⁄8 teaspoon ground cinnamon

Directions

1. Heat oven to 350 degrees F . Grease bottom only of 9 x 5 x 3-inch loaf pan.
2. 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.
3. In small bowl, blend all crumb topping ingredients until fine crumbs form.
4. Spoon batter into prepared pan. Sprinkle topping evenly over top.
5. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes.
6. 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.