Banana Bread with Cinnamon Crumble Topping
This classic banana bread with cinnamon crumble topping is one of our family’s favorite recipes. It’s a simple but delicious treat any time of day!
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 we just never seem to tire of it.
This banana bread is extra special because of it’s cinnamon crumble topping. It adds a burst of flavor, a little bit of a crunch, and it takes this loaf from delicious to irresistible. This is one of the oldest recipes on my site— from way back in 2009— and it’s a family favorite for a reason. You’ve gotta try it!
Banana Bread Ingredients
There are 2 parts to this recipe, the loaf and the crumb topping. Here’s all the total ingredients you’ll need:
- All-purpose flour
- Light or dark brown sugar
- Granulated sugar
- Baking soda
- Ripe bananas
- Vanilla extract
How Ripe Should Bananas be for Banana Bread?
As bananas ripen on your counter top they become sweeter and more soft. If you let them ripen until they are speckled with brown and black (or even completely black), not only will they be easier to mash, but the banana bread will also have a sweeter and more “banana-like” flavor. It is possible to use bananas with a touch of green, but I recommend waiting a few more days before baking if possible.
And if you have over-ripe (black or almost black) bananas that you can’t use right away, did you know you can freeze them? Place whole bananas directly in the freezer for at least a month and let them thaw at room temperature before using. They will be very mushy when thawed, but they’ll still work great for banana bread.
How to Make Banana Bread
Banana bread has got to be one of the easiest treats to make— that’s one of the reasons why we love it so much, right? Prep work takes less than 10 minutes and it really couldn’t be simpler:
- Mash bananas with a fork or veggie masher. (You can also use a food processor, mixer or blender.)
- Combine bananas with the rest of the liquid ingredients: milk, eggs, melted butter and vanilla extract.
- In a separate bowl combine the dry ingredients: flour, granulated sugar, baking soda, cinnamon, and salt.
- Pour liquid ingredients over dry ingredients and stir until combined. Do not over mix.
- Dump batter into a 9×5-inch loaf pan.
- Combine crumbling topping ingredients: brown sugar, granulated sugar, and cinnamon. Sprinkle over the banana bread batter.
- Bake at 350°F for about an hour, until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
Then, slice and enjoy!
Other Banana Bread Recipes to Try
- Coconut Banana Bread with Walnuts
- Chocolate Bourbon-Spiked Banana Bread
- Banana Zucchini Walnut Bread
- Banana Crunch Muffins
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Note: This recipe was originally published November 2009.
Banana Bread with Cinnamon Sugar Crumble
For the bread:
- 1 ½ cup all-purpose flour (230 grams)
- 1 cup light or dark brown sugar (220 grams)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter , melted (113 grams)
- 2 large eggs
- ¼ cup honey (84 grams)
- ¼ cup whole milk (75 ml)
- 1 cup mashed bananas (220 grams, about 2 medium bananas)
For the topping:
- 2 tablespoons sugar (20 grams)
- 2 ½ tablespoons packed light or dark brown sugar (25 grams)
- 1 teaspoons ground cinnamon
- Preheat oven to 350°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 1 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.