Cinnamon Crumb Banana Bread

4.68 from 37 votes

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A classic loaf recipe is hard to beat and this also goes for this Cinnamon Crumb Banana Bread including the perfect crumb topping.

This Banana Bread with Crumb Topping is going to hit the spot! Perfect for when your bananas are about too ripe to eat alone!

What Makes This Recipe So Great

Banana Bread has always been a classic baked good you turn to when you have browning bananas, but can be pretty bland without a topping.  Adding a cinnamon crumb topping really puts this recipe over the top and makes it beautiful as well!  If you bring a Cinnamon Crumb Banana Bread to any gathering you will be loved by all.

Ingredient Notes

  • egg
  • sugar
  • unsalted butter – unsalted is preferred so you have full control over how much salt goes in.
  • vanilla – vanilla extract is perfect but if you have vanilla bean paste it is also amazing in this!
  • buttermilk
  • overripe bananas – the overripe part is very important here. We need to see at least some brown spots to bring the most flavor and sugars possible.
  • all purpose flour
  • salt
  • baking soda
  • baking powder
  • cinnamon
  • powdered sugar
  • cinnamon

Recipe Steps

This is a super straightforward recipe where you just mix everything together but the crumb topping and add it to your loaf pan, then add the crumb topping liberally all over the batter.  It bakes up perfectly then you can sprinkle with some powdered sugar to finish!

Ingredients steps for Cinnamon Crumb Banana Bread
Ingredient steps for Cinnamon Crumb Banana Bread
  1. In a large mixing bowl combine butter and sugar.
  2. Next mix in egg and vanilla
  3. Add buttermilk
  4. Add mashed bananas
  5. In a bowl combine all the dry ingredients including flour, salt, baking soda, baking powder and cinnamon and combine to main bowl.
  6. In a small bowl combine flour, powder sugar, cinnamon, salt and mix.
  7. Pour melted butter and combine with your fingers until it turns into a crumble mixture.
  8. Pour crumb mixture ontop of the loaf pan and bake at 350 degrees for 45-50 minutes.
This Cinnamon Crumb Banana Bread is the perfect loaf to make any time of the year!

Pro Tips

Using parchment paper is the best used when you make a loaf, this allows you to pull the loaf out of the pan to slice and enjoy.

Frequently Asked Questions

Can I make this gluten free?

Usually I would say, yes of course. But this recipe has all the classic ingredients so I don’t suggest changing any of the flours or sugar. I do have some other gluten free banana bread recipes that would be amazing. Paleo Gingerbread Banana Bread  is a great recipe to try to get a fun new take on a classic recipe.

More Banana Bread Recipes

This Banana Bread with Crumb Topping is going to hit the spot! Perfect for when your bananas are about too ripe to eat alone!

Nutrition for Cinnamon Crumb Banana Bread

This is not a Whole 30 or Paleo approved version of Banana Bread with Crumb Topping.  You could always substitute out the ingredients to healthi-fy the recipe.  However each slice is not THAT many calories if you look at the nutrition facts below, only ~300 calories and has a decent amount of protein. What is also nutritious about this recipe is the amount of Iron, Potassium and Folic Acid!  You have to check this one out if you are looking for a yummy treat!

4.68 from 37 votes

Cinnamon Crumb Banana Bread

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 

  • 1 egg
  • 1 cup sugar
  • ½ cup unsalted butter, at room temperature
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • 2 overripe bananas, mashed
  • 2 cups all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon

Crumb Topping:

  • ½ cup powdered sugar
  • ½ cup all purpose flour
  • 4 tablespoons unsalted butter, melted
  • ½ 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.
Like this recipe? Rate and comment below!

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Recipe Rating




185 Comments

  1. 5 stars
    This is the best recipe for banana bread, honestly.  For those saying it sunk in the middle, you definitely underbaked it.  Make sure your oven is calibrated.  If it’s not, the bread will bake too quickly and the middle won’t cook.  Also here is a tip you can thank me for later…. At about 40 minutes take a skewer and gently poke 2 or 3 holes in the middle.  If you do it any sooner, the bread will collapse.  If you do it at the right time it lets the stream out of the bread and allows the bread to cook through.  This works with cakes too (I’m a cake decorator) Check the bread again in 10 minutes.  Skewer should come out almost dry.  Regarding the crumb coating, I used 1/2 AP flour and 1/2 cake flour because I felt the topping was too hard.  And in the base recipe I used 1/2 white sugar and 1/2 brown sugar.  That’s it! Perfect!

  2. 4 stars
    This recipe is really good. Everyone enjoyed it but my bread also sunk in the middle. I thought maybe that it was just not baked all the way in the center with my first batch. Then on the next batch I accidentally left it in the oven way to long and burned it. That bread also sunk in the center so I’m not sure what the issue is with this recipe. Thank you for sharing. I will still make it for my family. 

  3. I have made this recipe countless times as a loaf per instructions. My new way of making it is to bake as a coffee cake in a 8x8x2 dish. I also add 1/2 cup of coconut and 1/2 cup chopped nuts to the mix. I double the topping. Sprinkle with powered sugar when cooled. It only lasts a couple days in my house! 

  4. 5 stars
    I always have operripe bananas, so this sounded like a good twist on regular banana bread.
    I used a 9×7 loaf pan and just baked a few extra minutes to make sure the middle was done.
    I will also add an additional teaspoon of cinnamon to the bread next time as I could not taste it.
    I also switched out the confectioners sugar for 1/4 cup white sugar and 1/4 cup brown sugar.

    Will make again.

  5. 5 stars
    This recipe is quite good, it turned out perfectly. I used half-brown sugar and half-white in the dough. I added brandy with vanilla and a little almond flavoring. Other than that followed the recipe as written. I baked it for about 50-60 minutes. The topping gives it extra crunch which is nice! I had to add a little extra flour and powdered sugar to the topping to make it crumbly! It raised nicely without falling and the topping was easy to cut. I would make it again.

  6. 5 stars
    I have to make this banana bread every time a friend visits from Louisiana. They rave over the bread, and it’s always gone before he gets home (14 hr drive!) I exclude the flour and substitute for brown sugar on the crumb topping. Sprinkle a little all spice and nutmeg in the bread mixture, but this is a winner!!!!! Neighbors request it at Christmas, and my household loves it!  

  7. I made 2 mini loaves and 24 mini muffins (for grandchildren). I am an experienced cook/baker and I loved this recipe for the mild banana flavor and light cinnamon taste. (Add more If you like extra cinnamon) Recipe is light and moist with a lovely crunchy topping. I will make this again!