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.
Thanks for posting! This is just what I was looking for; banana bread with crunch!
I used frozen butter instead of melted and the topping worked wonderfully!
RE: Doneness…mine wasn’t done in the middle after 65 minutes in a 2 qt baking dish. I finally took it out of the oven when the outside was starting to get too brown (I scooped out the middle and threw it away, but what was left was delicious-especially with ice cream!).
I wonder what I could have done differently?
This is now going to be my go to banana bread/cake recipe. Just delicious. Thanks for the recipe.
Woo hoo!! Great to hear Natalie! 🙂 Thanks!
This was an amazing recipe! I made a loaf but put a small amount in a muffin tin to try it out (I was baking it for someone and wanted to taste it). Ummm so good! I don’t usually leave reviews but I’ve been trying to find a good banana bread recipe and this Definitely deserves a review. Thanks!
Thanks so much Kara!! You gotta make it again for yourself to enjoy!! 🙂
Best banana bread ever. I think I make this once a month at least. The crumb topping is the most amazing thing.
Thank you so much!!! I LOVE the crumb topping too!!!
This is seriously THE best banana bread ever! I have done away with all my other versions! This one is a keeper for sure!! I didn’t have buttermilk on hand so I used 2% milk and vinegar and it still turned out super moist and delicious!! thank you for this tasty recipe.
That is great!! So glad you enjoyed!
Have the bread in the oven and it smells (and looks) amazing! I’m the baker my wife is the cook, great combo. I followed your recipe to the letter. My only addition was I doubled the crumb topping. I baked it in a Williams Sonoma 10×5 inch Goldtouch nonstick loaf pan. It rose to the top and the crumb is domed above without overflowing. I’ll give it a few shakes of cinnamon sugar when it comes out of the oven for that little extra kick. Nice recipe, Thanks.
Oh I am jealous!! Enjoy it!!
This is my go to recipe. Only change I put a brown sugar glaze over the top instead of powder sugar it’s a mix of brown sugar butter , milk and brought to a boil them mixed with powder sugar . Sprinkle with walnuts it looks beautiful and taste amazing
Amazing!! Thanks!!
Love love love this recipe! I’ve made it three times and it’s always requested now! I leave out the buttermilk and it still tastes amazing, thank you for sharing!
Awesome!!
Just pulled this out of the oven and cut a piece. Mmmmmmmmm!
Thank you always trying new banana bread recipes and this one is a keeper!
Awesome!! So glad you liked it!! 🙂
Made this over the weekend for my boyfriend who loves banana bread. While I love cooking, I’m not much of a baker so I was worried I might ruin it. It was easy to make and turned out great! My boyfriend said it was the best banana bread he’s ever had. Only complaint: I have no self control and couldn’t wait for the bread to come to room temp before wanting to dive in and the first two slices crumbled completely. 😀 Haha. Not your recipe’s fault–just word to the wise to wait until cool before cutting.
Ah that is awesome!!!