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.
Very good. However my topping is always goooy. It never crumbles.
How strange!!
This bread was amazing! Moist and I loved the crumb topping!
Awesome!!
Haven’t tasted it yet, but if it looks half as good as it smells/looks, I’m going to be one happy preggo lady craving crumb cake! I didn’t give the recipe 5 stars only because the cook time was way off. It work about 20-25 min longer than anticipated before the center wasn’t raw batter.
My household is no stranger to banana bread. I’m constantly Pinteresting recipes because I can never remember. I’ve been a long-time follower and remember how you started with baking so was pleasantly surprised when I searched your site directly and found not only an amazing banana bread recipe, but it has crumbles on top!! The crumbles made the bread. Gave it almost a coffee cake consistency that was SO yum. I will add that I had to bake an extra 20 minutes for the middle to set. As soon as it came out, I covered it in foil and let it set overnight. So glad I have one I can repeat now!
Ah yess i love this recipe!! So glad you enjoyed it!
Found this recipe on Pinterest and just made it. I did have to bake it for an extra 20 min. No biggie. It turned out AMAZING!!! My husband loved it! This is now going to be a regularly made recipe in our home. Yay!!! Thanks fo sharing 🙂
Loved this recipe. I forgot to read the comments before baking and added another banana as I find most recipes can use an added one. I too baked it for a little bit longer and it came out perfect! The bread did not survive beyond one night!
Awesome!!
This is my go to banana bread recipe.. thank you!
So glad you love!!
I love this recipe! Been using it now for about 3 years now. I always add pecans to it and everyone loves it. Thank you for sharing!
Great!!
I have the same sinking problem with breads & cakes. My research has led me to fix the problem …….
DO NOT OPEN THE OVEN in the 1st 25 min of baking approximately20 min for cakes. By opening the over it causes the oven to loose alot of heat which effects the temp. Which effects the baling process. And it is true I do not open the oven and my cakes & breads come out perfect!!
LOVE this recipe and so does everyone else.