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 always make my banana bread in a fluted baking stone. It makes such a presentation when I flip it over onto the Cake plate. Would it be the same baking time or less? Tia
I just made this and it’s AWESOME!!!!!
But I changed things up a bit because I was starving!
I cooked the batter in the waffle iron !!!!
Only took about 3+4 minutes.
DELISH!!!
I tried to make your “crumble” but when I mixed it up it was the same consistency as the batter for the bread. What am I doing wrong?
Yes that was my problem too! My guess is too much butter, but I used as much as the recipe called for so I don’t know…hoping for an answer so I can do it right next time!
Your butter needs to be cold. Also, mix it with 2 knives or a pastry blender.
Made this today! Loved the recipe, but I think your cooking time is off. At your mark of 45-50 minutes the center was raw. Took me over twenty minutes extra to get cooked through. Otherwise great recipe!
I made these into muffins. The only addition I made was some walnuts to the crumble topping. They are delicious! Thanks for sharing your recipe!
Can these be made into muffins? If so how long and what temperature would you bake them at?
Always! Bake at 350 degrees, start with 12 min and check to see how they look.
I just finished making this recipe. I used 3 disposable mini bread bans (I think they are 4 inches). The batter overflowed, so if anyone else wants to make mini loaves, I’d suggest using 4 and it should be perfect. I haven’t tasted it yet, but it smells delicious.
How long do you cook mini loafs?
I am not sure, I haven’t done that! I would start with 20 minutes and check back until a toothpick inserted comes out clean!
According to My Fitness Pal’s calorie calculator, 1/12 of a loaf is 380 calories, 13 g fat, 66g carbs, 4g fiber, 45g sugar, and 5g protein. I did sub brown sugar for the powdered sugar in the crumb topping and 2% milk for the buttermilk. Otherwise, it was made as written.
This is the second time making this banana bread. It is absolutely fabulous!! Thank you!!
Just made today! SOOO yummy! Love the crumb topping 🙂 I didn’t have a loaf pan so I just put it in a square glass dish and didn’t have a mixer (college student) so I just mashed up the bananas before adding them. Still turned out really well! Added walnuts too! Will definitely be making again!!
The bread is very good, but the crust is extremely tough. Any ideas?