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 made this last night and it turned out really good! Although I should have separated it into two loaves rather than try to fit it into one that kind of ended up overflowing, but obviously didn’t affect the taste. 🙂 I think next time I will try making muffins! Thank you for sharing!
What size loaf pan did you use and how many loaves does this make at one time? Thanks!
I really enjoyed this recipe, it was so delicious and easy to make. The only thing I did was, Id used (4) mini loaf pans kept the temperature the same.. 350 @ 40 mins. I’d freeze two of the mini breads and Hubby enjoyed one.
Made these tonight – gluten- and dairy- free. I used Earth Balance butter substitute and Aldi’s All Purpose Flour + xanthan gum. Came out perfect! Made 12 muffins and a mini loaf. Very moist and light (which for GF is not always that easiest). I had extra crumb topping left over. Thx for the recipe!
Found your recipe on Pinterest. I have NEVER left a comment on any recipe, BUT… Oh my God!! This Banana (Nut) Bread is PERFECTION!
I followed your recipe exactly except for a few different things:
I didn’t use a stand mixer; I hand-mixed with a spatula.
I used a Pyrex 1.5 Qt loaf pan (9 in. x 5 in. for g.smith above).
I baked for exactly 50 minutes, and my loaf was perfectly baked and rose so beautifully (so much so that I questioned whether I measured baking soda/baking powder or buttermilk incorrectly, but it was perfect).
I also folded in almost a cup of chopped walnuts right before pouring into the loaf pan.
I had an extra half of a banana that I threw in too, but I doubt that made much of a difference.
So so good!! Thanks for the wonderful recipe.
I agree that this is THE BEST banana bread recipe… i love the alternative “crumb” topping vs your traditional browned loaf. Instead of buttermilk(because I didn’t have any) I used french vanilla creamer…ummm delicious. I have added nuts, but I think the banana bread itself is what tastes best. I don’t EVER make any other recipe. PLUS SIDE: MY HUSBAND LOVES IT!
I made this today, it is very good! I did make it in a rectangular pan, about 10×7, baked for 30 min. The crumb could use more flour, sugar, to make it crumb better.
So far this is coming out exactly like the instructions.. I put the batter in a muffin tin and put the crumb mixture on top plus some chopped walnuts. They look great, and I baked them for 25min. Can’t wait till they cool off to try them.. Thank you.
Great to hear! I hope they were as delicious and they looked!!
I just made this as muffins, and they turned out great! I only had one banana, so I halved the recipe, but made 1.5x the crumb topping. I might double it next time because it still wasn’t enough for me.
350 degrees for 20 minutes produced 9 cupcake tin muffins. I think baking for 17-20 minutes should be good as long as the toothpick comes out clean.
Another thing was that they were very oily on the bottom when I took them out of the tin. But when I eat it, it’s not too greasy. Overall, great recipe! I will be making these again, maybe with some chopped walnuts.
Hi Karen! Great to hear! I have to try it as muffins, and yes I agree, never enough crumb topping!! 🙂
I made this recipe for the third time today, and once again it came out AMAZING and everyone loved it!! Everyone who has eaten it has raved about how wonderful it is, and I agree! Thank you for such a great recipe, I can’t wait to try more 😀
Thanks Sammi!! So happy everyone enjoyed it. You can’t beat a good crumble!