Cinnamon Crumb Banana Bread
on Apr 02, 2024, Updated Apr 28, 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
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
- 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.
Delicious! Very light. I baked it in 3 mini loaf pans. I had no problem with it falling. I think you have to be careful to not over beat it or it could fall. I added about 3/4 cup of chopped walnuts because banana bread needs nuts. Will definitely make it again
Literally just tried this recipe with a little modification and I love it. Instead of using 2 cups of all purpose flour, I used 1/2 cup of oat flour, 3/4 cup of whole wheat and all purpose flour,1/2 cup of brown and white sugar. Wasn’t sure it was going to turn out right but it did. However, baking time was 1 hour and 20 minutes. After 50 minutes of baking the center was still raw. Very pleased with the end result.
Glad it worked out!
This cake OMG!!!!! ABSOLUTELY perfect!!!! and ooooooh so moist! I dint know what others are talking about with the sinking in the middle?? but.. ..I did after it was tested with toothpick that it was completely cooked, shut my oven off and left the door open to keep it from being shocked if I took it out. So maybe this will help someone who us having that sinking issue, fingers crossed. Here are my pics. I followed the recipe exactly with the only exception of using sour cream in place of the oil. This is a must bake, it is worth every minute but you may need 2 buy bigger clothes because you will not stop eating it. ps I can’t find where to post pic on here? sorry
Thank you!! This made our day!
How did you use the sour cream? Did you line the pan with sour cream instead of oil? Thanks!
This came out really well! The cinnamon crumb was great. My cake did not sink in the middle either. It baked really well and looked beautiful, my only regret is that I wish I had taken it out after 50 mins as per the recipe instructions. I left it in for an extra ten mins (60 mins total) because I was worried it would be under-baked, after reading most of the comments here about everyone increasing their baking time. Hence it didn’t turn out as moist as I would have liked it to be. But that’s my fault! I also didn’t have buttermilk so I used 1/2 cup of milk with 1/2 tbsp of lemon juice. It did cause my butter mixture to curdle but I ignored that and kept going. It didn’t affect the cake at all! Next time I’ll be a little careful with the baking time. Loved the cake 🙂
That is great!
Super yummy! The whole family enjoyed it!
We love hearing this!! Enjoy
Amazing!! I had a bread pan fit all the batter. I took 1hr and 35 minutes to cook to amazing!!! Will make again and again and again
This is truly my favorite banana bread recipe! The crumb topping really makes the cake! Thanks for sharing the recipe.
So glad you enjoyed it!!
This is my ONE and only banana bread recipe I have really ever made. I do have a family recipe, which is still delicious, but I do love the crumble topping. I have made many loaves but today, I have decided to try two heart-shaped loaves and 12 muffins. I am keeping a close eye on the time since the cook times will be different because of their size difference. Thank you so much for a delicious and easy recipe to make.
So glad you love the recipe!
Could this be made in muffin tins?
Yes, of course!
Love this recipe! This is my go-to recipe when I want a fancier version of banana bread. Just tried it in a bundt pan and it looked ever more appealing