Cinnamon Crumb Banana Bread

Cinnamon Crumb Banana Bread

 Whenever I have brown bananas I get really excited that I can make banana bread.  Then a few more days pass and I miss my chance.  When bananas get too old they because almost syrupy and you can’t use them for anything.  I am one of those people that love brown spots on bananas and really don’t like when they are still a little green.  The more brown a banana gets the sweeter it is!  Brown bananas can mean so much more than bread though.  You can unpeel them, freeze them, then throw then in a food processor and make banana ice cream.  Or you can slice them up and throw them in a saucepan with brown sugar and butter… hello bananas foster!  But banana bread is always delicious and I usually have all of the ingredients on hand.  Oh and adding cinnamon crumb topping is kind of a no-brainer.  :)

First mash those bananas!

Cinnamon Crumb Banana Bread

 The crumb topping is just flour, powdered sugar, cinnamon & melted butter!

Cinnamon Crumb Banana Bread

Bake for about 50 minutes.

Cinnamon Crumb Banana Bread

 Sprinkle some powdered sugar on top!

Cinnamon Crumb Banana Bread

Slice and enjoy!

Cinnamon Crumb Banana Bread

Cinnamon Crumb Banana Bread


  • 1 egg
  • 1 cup sugar
  • 1/2 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 overripe bananas, mashed
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • Crumb Topping:
  • 1/2 cup powdered sugar
  • 1/2 cup all purpose flour
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • pinch of salt


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.



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  1. Shanice says

    This loaf was delicious, but a few pointers to help make the next baker a pro! For the crumb topping, I made double the amount because when I distributed the single serving over the mix, it wasn’t enough. Also, a loaf pan to bake in isn’t the best option because if it’s depth, and causes for longer baking time, so I decided to bake in a glass Pyrex rectangular dish for about 35-40 minutes. Other than that, I would t change anything about the ingredients!

  2. Jennifer says

    Thank you for this recipe!! Eating it now. It came out moist and perfect. I followed your topping recipe and it actually came out more than enough for a thick topping on a normal loaf. YUM!!!

  3. Lindsey Champine says

    Can you possibly add the nutrition info such as calories etc?
    Fantastic recipe by the way!

  4. Debbie says

    Made this today, it is deeeeelish! However, it “fell” in the middle after coming out of the oven. I must have not baked it long enough, although the stick came out clean. Oh well, we’re still enjoying it, thanks!

  5. Kelsey says

    I’m glad you liked it!! That is very weird it fell, you might be right on the cooking time. I hope you enjoy and return for more recipes!

  6. Jen says

    I’ve made this twice now, in a months time… Ahhh-maz-zing!! Seriously. Thanks for posting!! It’s now my go to banana bread recipe!! I’m not a huge banana fan but I will buy them just so I can make this!

  7. Kath says

    This looks and sounds delicious! Only problem is being English I don’t understand some of the measurements!! A STICK of butter, a CUP of sugar, ALL PURPOSE flour, POWDERED sugar? I’m guessing the powdered sugar is what we call Icing Sugar. But it looks like my kind of food so I’ll try and find out the UK equivalents..

  8. AMy says

    I used a buttermilk substitue of 3/4 cup of sour cream + 1/4 cup of water and then measured my 1/2 cup from that mixture. It turned out AMAZING. I will not make banana bread any other way going forward! Thank you!

  9. Debbie says

    Wow …. I love this Banana Bread. I bake all the time and enjoy the smells in my home.
    I would recommend this to everyone instead of regular Banana Bread. Just Delicious !!!!!!
    Thanks for the recipe

  10. Jennifer H says

    Made this today and it turned out great! The topping had a nice crumbly/slightly crunchy texture to it and the bread was moist. I substituted the buttermilk with “sour milk” (1/2 cup skim milk + 1/2 Tbsp. white vinegar) because I didn’t have any, and the only change I had to make was increasing the cook time by about 10 minutes. Thanks for the recipe!

  11. ashley says

    making this for the second time today, its in the oven now! first time was a hit and I’ve been waiting for bananas to “go bad” so i can make it again! can’t wait to eat it !

  12. Cathy Russo says

    The best banana bread ever! Crumb topping perfect!! Your bread will look just like the picture. Bread was all gone in less than 2hours

  13. Kate Henry says

    Actually I think the best banana bread comes from almost black bananas. I let three bananas get away from me and turn almost black. I figured I didn’t have a lot to lose by making them into banana bread. It was the best banana bread I have ever tasted. It really tasted like bananas!

  14. Chris says

    I made this bread this evening and the loaf is already half gone. I can’t keep my husband and kids away from it. They are circling like vultures! Only one complaint, and it’s really not even a complaint. My loaf pan was most likely too small (I only had a 8×4 pan) and it overflowed a bit. Other than that, this will definitely be my go to recipe for banana bread.

  15. Charisse says

    I just made this today and it was AMAZING! I doubled the topping recipe. It didn’t need to be doubled, but after I put the first batch on I new it was going to be wonderful and I wanted more :-) I also had to cook it about 15-20 minutes longer. The center took a while to cook. The edges are a little crispier but it doesn’t take away from it one bit.

  16. says

    I made this tonight, I almost split the dough in to 2 glass pyrex loaf pans. I wish I would have the crumb topping was pretty burnt . Next time I’ll split it and add the topping half way in to the baking process. The bread I could salvage was good.

  17. Mary says

    I haven’t tried the bread yet but I borrowed your crumb topping recipe for my delicious apple bread and it was perfect! It was just the right amount and came out a nice golden brown. I can’t wait to try this recipe, just waiting for my bananas to turn brown! Thanks!

  18. Karen says

    I made this today and it came out perfectly. It was a huge hit with the family. Delicious, moist and an easy to follow recipe. Thank you.

  19. Kerri says

    I am currently making the bread. I am not to familiar with butter milk. When I added the buttermilk it it instantly looks curdled. Is this normal? Do I have bad milk? Should I continue? I am so excited about this. Any help would be appreciated. Thanks!

  20. TaraFSM says

    I caramelized the bananas on a pan with coconut oil and agave syrup before putting them in the batter, made the batter smell amazing. I used half brown sugar and half white in the batter too. also I used brown sugar instead of powdered In the topping. I added chocolate chips! Great recipe, thank you!

  21. Cindy says

    I made this yesterday and it is one of the best banana breads I’ve ever made. It was moist and had a great flavor. Wondering if the crumb topping is supposed to be crunchy as it is very hard to slice without the topping falling
    off of the bread. However, this is a keeper!

  22. rae says

    Do I have to use butter milk and can I use brown sugar for the batter instead of regular white sugar?

  23. Whitney says

    Made this today and it was awesome! I didn’t have the buttermilk so I used the sour cream and water idea, it turned out perfect. I also used brown sugar in both bread and topping. I like it better than white sugar :) also cooked in an 8×8 for 37 min. Worked great! Must try recipe.

  24. Leslie says

    This bread is delish! Making this as holiday gifts.
    An easy substitute for buttermilk is to use “powdered buttermilk” for baking. You either find it in the baking isle or where the powdered milk is in the store. It is so easy to use. You use water for the milk. You put the powdered buttermilk in with the dry ingredients in the recipe. I use this all the time. I always have buttermilk on hand to bake.

  25. Krista says

    Finally I have found a banana bread recipe that hasn’t failed on me! Not to mention this bread is delicious! Thank you!

  26. Maryanne says

    I always make my banana bread in a fluted baking stone. It makes such a presentation when I flip it over onto the Cake plate. Would it be the same baking time or less? Tia

  27. Karyn Jewell says

    I just made this and it’s AWESOME!!!!!
    But I changed things up a bit because I was starving!
    I cooked the batter in the waffle iron !!!!
    Only took about 3+4 minutes.

  28. Brittany says

    I tried to make your “crumble” but when I mixed it up it was the same consistency as the batter for the bread. What am I doing wrong?

  29. Kelsey says

    Made this today! Loved the recipe, but I think your cooking time is off. At your mark of 45-50 minutes the center was raw. Took me over twenty minutes extra to get cooked through. Otherwise great recipe!

  30. nik says

    I made these into muffins. The only addition I made was some walnuts to the crumble topping. They are delicious! Thanks for sharing your recipe!

  31. Darlene says

    I just finished making this recipe. I used 3 disposable mini bread bans (I think they are 4 inches). The batter overflowed, so if anyone else wants to make mini loaves, I’d suggest using 4 and it should be perfect. I haven’t tasted it yet, but it smells delicious.

  32. Emily says

    According to My Fitness Pal’s calorie calculator, 1/12 of a loaf is 380 calories, 13 g fat, 66g carbs, 4g fiber, 45g sugar, and 5g protein. I did sub brown sugar for the powdered sugar in the crumb topping and 2% milk for the buttermilk. Otherwise, it was made as written.

  33. Jen says

    Just made today! SOOO yummy! Love the crumb topping :) I didn’t have a loaf pan so I just put it in a square glass dish and didn’t have a mixer (college student) so I just mashed up the bananas before adding them. Still turned out really well! Added walnuts too! Will definitely be making again!!

  34. Sumaya says

    Made this today…the crumb topping turned out very hard and made it difficult to cut the loaf.The cake itself was moist but a little too sweet.Don’t think I would make this again.

  35. Anita says

    Just made it!! soooooo goooooood! Loved the crumble. For whatever reason though, mine took about another 25 minutes to cook all the way through. I kept checking it with a toothpick every five minutes after the recommended time, but it was still wet. Anyway, after it was done cooking it was PERFECT!

  36. Penny says

    Love this recipe! Made it numerous times. It comes out wonderful every time! First time I made a loaf but since have made muffins & mini muffins. These seem to work better for our family (not having to unwrap & cut a loaf)…just grab & go :) Thank you for sharing your recipe!

  37. Tammy Erickson says

    I just made a double batch of this bread……so here’s hoping it turns out and is as yummy as everyone says it is. One problem I had though is that the melted butter made a not so crumby/crumbly mixture. It looked like a stiff batter. Is it suppose to be that way? I waited for the mixture to dry out some and then tried crumbling it. I made 8 small pans…so I am watching the clock as I type.

  38. dawn says

    this bread is delicious, just took out of oven and is still warm. thank you for the recipe.

  39. Valerie says

    I found this recipe yesterday and couldn’t wait to make it. I made this today and OMG it is delicious!!!! The crumb topping is amazing! Thank you for this wonderful recipe!

  40. Hayley says

    I tried this recipe today, it’s still cooking in the oven so I’ll update you later. When I did the crumb topping with 4 tablespoons of melted butter it was like batter mix. I put that attempt in the bin & tried again. Second time i did 2 tablespoons of melted butter & added it but by bit & got crumbs. I ended up using just under the 2 tablespoons worth.

  41. Breanna says

    Whenever I make banana read I use this recipe, I love it and everyone in my fmsiky loves it! It’s delicious. One question though, can this bread be made without the egg?

  42. Alexis M. says

    I made this last night and it turned out really good! Although I should have separated it into two loaves rather than try to fit it into one that kind of ended up overflowing, but obviously didn’t affect the taste. :) I think next time I will try making muffins! Thank you for sharing!

  43. says

    I really enjoyed this recipe, it was so delicious and easy to make. The only thing I did was, Id used (4) mini loaf pans kept the temperature the same.. 350 @ 40 mins. I’d freeze two of the mini breads and Hubby enjoyed one.

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