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 the recipe into muffins and my family loved them. i reduced the baking time to 35 minutes. I made 12 muffins.My son loves bananas but I always have at least 2 or 3 bananas that get too ripe. Thanks for the delicious recipe.
So glad you liked the recipe!! Thanks for reading! 🙂
I have tried this twice now and every time my family eats three loads in one day!! The only thing I change is the cinnamon for pumpkin spice. And the powdered sugar for Brown sugar ..it’s a hit!!
Loaf not load lol
That is awesome!! So glad you love it and thanks for reading!! 🙂
This turned out beautifully. I doubled the recipe and made 2 loaves so I could freeze 1. Two thumbs up!
That is great Kasey!! Love this recipe and so glad you did too!! 🙂
I found this on Bloggers Gonna Blog Today Kelsey. Wow, it looks so good, and I can see why it went so viral. It’s beautiful!
Thanks Emily!! It’s from before my healthy days but man is it is DELISH!! 🙂
Great banana bread!!! Thanks!! I agree with
Shanice, ditch the loaf pan instead put in a shallower pan which means you’ll probably need to double the crumb recipe. I used 3 bananas and whole milk (no buttermilk). Next time I’d put in chopped nuts. Overall delicious bread!!! Cook time 50 minutes at 375 convection.
Just made your cinnamon crumb banana recipe – doubled everything – made two long loaves of banana bread – Added two teaspoons of Banana Extract to the recipe – other then that followed everything exactly – by the way i mashed bananas and put in 2 cups for the double recipe – came out super – best recipe every I would highly recommend this to everyone YUMMMM!!!!
AWESOME!!! So good – can we get an amen for crumb topping?! 🙂
I love this recipe! I’ve made it a few times, and I have a loaf in the oven right now. I didn’t have buttermilk, so I simply put 1/2 Tbs. of lemon juice into a cup and filled it with 2% milk until it reached the 1/2 cup line. Perfection!
I’ve always wondered what it would be like to add chocolate chips and skip the crumb topping.
Thanks!
Katie @ livingthewolfstyle.com
Oh adding chocolate chips would be AMAZING!!!! 🙂 Glad you like it!!
What a wonderful loaf! I used egg substitute and 1/2 cup Splenda baking blend instead of the sugar in the bread mixture.
Lovely texture, and fantastic flavor. We have an old faithful “standard” recipe for banana bread, but this one will get used at least half the time.
We have enjoyed this recipe for over a year now and I hope it’s okay, I shared it on my website, with my little tweaks to it. If that’s an issue let me know and I’m happy to remove it. Just wanted to let you know how absolutely amazing this recipe is!!! https://www.cassieseatery.com/blog/2016/9/14/cinnamon-banana-crumb-bread
This bread recipe is definitely a keeper! I ended up not having any eggs on hand, so I added another small banana into the mix and it came out perfectly. I also doubled the amount of cinnamon and took the bread out of the oven when it was still slightly doughy. I would recommend that you add some sort of flavor to the crumbs since they didn’t really have a taste when I ate the bread.
Everyone that had it loved it and I’m definitely going to be making this more often! Try not to fill the pan too high, as this will lead to a much longer baking time (but it’s okay to leave it slightly doughy! that’s the best kind)