Description
This Cinnamon Crumb Banana Bread is the perfect combination of moist banana bread and a crumbly coffee cake topping. It is a crowd pleaser!
Ingredients
Units
Scale
- 1 egg
- 1 cup sugar
- 1/2 cup unsalted butter, at room temperature
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 overripe bananas, mashed
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Crumb Topping:
- 1/2 cup powdered sugar
- 1/2 cup all purpose flour
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon cinnamon
- pinch of salt
Instructions
- In a large bowl of a mixer, fitted with a paddle attachment, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.
- In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter. * Note that not all loaf pans are the same size. You may have extra batter, so just pour in enough so there is still about an inch or 2 of space before the top of the pan.
- Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 45 – 50 minutes or until a toothpick comes out clean.
Notes
- FOR MUFFINS:
- Divide batter and topping between muffin tins, spacing them out every other. Fill each cup up all the way.
- Bake at 425 for 7 minutes then reduce the heat to 350 and continue cooking for about 17 more minutes.