This classic banana bread with a crisp cinnamon-sugar topping is an irresistible treat!
I buy a big bunch of bananas every week when I go shopping. We eat some, but never all. Have I learned to buy less? Nope.
Maybe I’m just looking for any excuse to make banana bread because, well, banana bread! It’s easy to bake, it’s familiar and comforting, and it makes for a tasty snack any time of day.
Not surprisingly then, I have a few banana bread recipes here on the site. I’ve got coconut banana bread with walnuts, zucchini banana bread, and chocolate bourbon-spiked banana bread. But this basic recipe remains my favorite and ultimate go-to. The others are fun, but this is the loaf I bake on a very regular basis.
And it’s actually one of the oldest recipes on my blog, originally posted way back in 2009. It’s simple and I just love the crunch from the cinnamon-sugar streusel topping.
I know you’re gonna love it too.
baking tip:The difference between light and dark brown sugar
The difference between light and dark brown sugar is the amount of molasses that’s been added to the sugar. Light brown sugar is subtle, while dark brown sugar has a more intense molasses flavor. You can use them interchangeably in any recipe that calls for brown sugar, per your preference. I always bake with dark brown sugar as I like the additional punch of flavor.
Banana Bread with Cinnamon Sugar Crumble
For the bread:
- 1 1/2 cup (230 grams) all-purpose flour
- 1 cup (220 grams) light or dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, melted
- 2 large eggs
- 1/4 cup ( grams) honey
- 1/4 cup (75 ml) whole milk
- 1 cup (220 grams) mashed bananas (about 2 medium bananas)
For the topping:
- 2 tablespoons (20 grams) sugar
- 2 1/2 tablespoons (25 grams) light or dark brown sugar
- 1 teaspoons ground cinnamon
- Preheat oven to 350 degrees F. Grease a 5 x 9 inch loaf pan and line it with parchment paper for easy removal.
- In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, combine the banana with the honey, milk, butter and eggs. Add to the dry ingredients and stir together until just combined.
- Pour mixture into the loaf pan. Combine the topping ingredients and sprinkle evenly on top of the batter.
- Bake for approximately one hour, or until a toothpick inserted into the center comes out clean. Let cool in the pan 10 minutes, then lift the loaf out by grabbing the sides of the parchment paper. Cool completely on a wire rack.
- Bread will keep for a few days wrapped up tightly at room temperature, a few more days if stored in the fridge.
Note: this recipe was originally posted November 2009. Photos have been updated and slight improvements have been made to the recipe.