Cinnamon Crumb Banana Bread
on Apr 02, 2024, Updated Apr 15, 2025
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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.
I used a buttermilk substitue of 3/4 cup of sour cream + 1/4 cup of water and then measured my 1/2 cup from that mixture. It turned out AMAZING. I will not make banana bread any other way going forward! Thank you!
Amy
Wow …. I love this Banana Bread. I bake all the time and enjoy the smells in my home.
I would recommend this to everyone instead of regular Banana Bread. Just Delicious !!!!!!
Thanks for the recipe
Made this today and it turned out great! The topping had a nice crumbly/slightly crunchy texture to it and the bread was moist. I substituted the buttermilk with “sour milk” (1/2 cup skim milk + 1/2 Tbsp. white vinegar) because I didn’t have any, and the only change I had to make was increasing the cook time by about 10 minutes. Thanks for the recipe!
making this for the second time today, its in the oven now! first time was a hit and I’ve been waiting for bananas to “go bad” so i can make it again! can’t wait to eat it !
The best banana bread ever! Crumb topping perfect!! Your bread will look just like the picture. Bread was all gone in less than 2hours
Actually I think the best banana bread comes from almost black bananas. I let three bananas get away from me and turn almost black. I figured I didn’t have a lot to lose by making them into banana bread. It was the best banana bread I have ever tasted. It really tasted like bananas!
I made this bread this evening and the loaf is already half gone. I can’t keep my husband and kids away from it. They are circling like vultures! Only one complaint, and it’s really not even a complaint. My loaf pan was most likely too small (I only had a 8×4 pan) and it overflowed a bit. Other than that, this will definitely be my go to recipe for banana bread.
I just made this today and it was AMAZING! I doubled the topping recipe. It didn’t need to be doubled, but after I put the first batch on I new it was going to be wonderful and I wanted more 🙂 I also had to cook it about 15-20 minutes longer. The center took a while to cook. The edges are a little crispier but it doesn’t take away from it one bit.
I love this recipe also. I had to add 10 minutes to baking time in a loaf pan, for a total of an hour. I just use whatever milk I have on hand, usually 2% and it’s still very good! I don’t bother sprinkling powdered sugar at the end, it doesn’t need it. This is the only banana bread I’ve ever made and can’t imagine any other. Nuts would be nice but I don’t bother. Thanks!
Great to hear!! 🙂
Almost forgot I added some walnuts to the bread also which was the perfect touch.
I made this tonight, I almost split the dough in to 2 glass pyrex loaf pans. I wish I would have the crumb topping was pretty burnt . Next time I’ll split it and add the topping half way in to the baking process. The bread I could salvage was good.