Cinnamon Crumb Banana Bread
on Apr 02, 2024, Updated May 14, 2024
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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.
Table of Contents
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!
- In a large mixing bowl combine butter and sugar.
- Next mix in egg and vanilla
- Add buttermilk
- Add mashed bananas
- In a bowl combine all the dry ingredients including flour, salt, baking soda, baking powder and cinnamon and combine to main bowl.
- In a small bowl combine flour, powder sugar, cinnamon, salt and mix.
- Pour melted butter and combine with your fingers until it turns into a crumble mixture.
- Pour crumb mixture ontop of the loaf pan and bake at 350 degrees for 45-50 minutes.
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
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!
Cinnamon Crumb Banana Bread
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.
Thank you so much for this delicious recipe!
I made this for the very first time and it was delightful.
I altered the recipe slightly by substituting brown sugar for half of the sugar requirement and used half and half . It still came out great.
I only have a few slices left!!!
Thank you for a delightful recipe.
That is great!!
Love love love this moist and cinnamon-y version of banana bread! It’s so, so good and an easy crowd pleaser. The crumb topping made more than enough for one loaf. Cooked it twice because the top/middle portion will bake more slowly than the rest of the loaf. Perhaps a wider loaf pan would have contributed to more even baking?
Wow, this turned out amazing! I only took half the sugar for the dough, other than that stuck to the recipe and can only recommend it. New go-to banana bread for us! Thanks!
I should have read the comments before baking – put mine into one Pyrex loaf pan and it is currently overflowing out of the pan while it bakes. I checked a couple times before making for loaf pan size or number of pans and saw it was a recipe for one loaf, however if using Pyrex you need 2 pans. Disappointed that this bread will likely be a failure.
Really delicious but I had to double the butter for the crumble for it to form. Keeper recipe!
Followed the recipe and after 45minutes the bread was not baked.
I make this all the time and everyone loves it. My only problem is the crumb topping cracks off when I slice it. What am I doing wrong?
I am not sure! Maybe try pressing it in a bit more before baking!
How long would you bake there if you made them as muffins?
I would start with 15 minutes then check from there for doneness!
The crumb topping is life changing. I now put it on all my muffins. I have made at least 10 loaves and this is now definitely my go to banana bread. I put blueberries in sometimes. Thank you for this recipe.
Awesome!!
I am not sure what happened with this recipe. I checked it at 45 minutes and it wasn’t done. Five more minutes, still not done. I put it back in for a total of 30 more minutes in increments. I thought it was done, toothpick came out clean. Let it cool. Sliced it, only to discover that the whole middle section is still like batter. I am baffled. I have never had anything like this happen. Any clue?
I am not sure! I am retesting this to see!