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.
29 Comments on “Banana Bread with Cinnamon Crumble Topping”
This banana bread looks so delicious! It’s perfect for a post-thanksgiving breakfast. The crumble topping does add a nice touch to this bread. I will definitely try this, as I’m book marking it right now!
It sounds like you’re having a great holiday vacation..I’m still in my pj’s too, haha. Enjoy your weekend!
I have a million bananas leftover from Thanksgiving. I thought I would make more banana cream pies than I did. I am now looking for yummy ways to use them up and this bread sounds really yummy.
Bread looks absolutely divine..
The topping sounds amazing!
That cinnamon crumble looks divine. Making a good thing even better! I have some leftover bananas on my counter. Looks like bread is happening this week!
Crumble toppings make EVERYTHING better! Trust me haha. Even this already perfect recipe. I loved the results. My family ate it all in one day! 🙂 Did you end up giving this recipe a try?
The crumble topping is a great addition to banana bread. I’ll have to give it a try.
I love this recipe (and your mouth-watering pictures even more!) I made this recipe and tried two different toppings. The alternative topping that I used made this bread a thousand times better – if that’s even possible!! Haha. I loved both toppings, but you HAVE to try this crackly, crunchy version the next time you bake this bread 🙂
May I sign in 2 look at ur recipe?
May I see this recipe? I’ve been looking for a good crunchy topping.
I have been looking for a good & easy Banana Bread for month’s & now I finally found it! Thank you so much!
Could i get an invite to see the other recipe too please ? 🙂 Thanks!!
I LOVE this recipe, I’ve made it so many times, adding walnuts, more cinnamon, chocolate chips of every kind! Just shared this recipe through my blog No Limits! Thank you for your amazing posts and recipes!
Yay! So happy to hear you like this recipe. It’s one of my favorites too! 🙂
May I see the recipe too please?
Perfection!! I’m always in the mood for banana bread (with my morning coffee!) and especially love that cinnamon sugar topping 🙂
Such a delicious bread! I love a crusty topped banana loaf!
Why oh why can’t I print your recipes with my phone? There doesn’t seem to be a ‘Print’ button. I don’t use my computer much these days and so I end up not trying your resume I pest.
Hi Jean! I know this issue is so annoying. But I’m actually getting a new web design in just a few weeks and you’ll be able to print recipes straight from your phone. I just emailed you this recipe, please feel free to reach out if there are others you need. Thanks!
Wow, that looks delicious! I love anything with cinnamon sugar on top!
Annalise I have been making this particular banana bread since you posted it years ago, and to this day I always get so many compliments when I bake it. I love being able to say oh its a recipe from a friend (whom I have known a long time) of mine who has a fabulous food blog. This is by far the best banana bread recipe!
Becky!!! Thanks so much for the kind comment. And I’m so happy to hear you love this banana bread as much as I do. 🙂 Hope you are well!!
How funny that you just posted this today when I baked this recipe on Tuesday and noticed how long ago the posting date was! I’ve been looking for a new banana bread recipe and this cake out so yummy and moist (my loaf is already almost gone!)
I update my recipes all the time, and this one was due for one! 🙂 So happy to hear you love this banana bread!
Thank for a very yummy and healthy meal 🙂
Amazing moist and delicious. I’m going to try a half cup less of sugar next time.
Thank you, my wife has been bugging me to make her a Banana Bread cake and now she is happy and so am I.
Fabulous recipe I have made it several times considering I don’t care for banana cake! Today’s bake in the oven with the addition of some coconut, walnut and a few sultanas so can’t wait to try!
I used half and half in place of whole milk because I didn’t have any. I added walnuts and some vanilla, otherwise followed the recipe and it is delicious! I separated the batch into 4 small mini loaves so I could share with family. The Cinnamon/Sugar topping puts this over the top. This is my go-to recipe for Banana bread with just a few tweaks!