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Cinnamon Crumb Banana Bread

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

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Cinnamon Crumb Banana Bread

Ingredients

  • 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

Directions

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.

http://littlebitsof.com/2014/02/cinnamon-crumb-banana-bread/

 

 

90 replies
  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!

    Reply
  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!!!

    Reply
  3. 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!

    Reply
    • 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!

      Reply
  4. 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!

    Reply
  5. 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..

    Reply
  6. 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!
    Amy

    Reply
  7. 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

    Reply
  8. 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!

    Reply
  9. 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 !

    Reply
  10. 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

    Reply
  11. 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!

    Reply
  12. 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.

    Reply
  13. 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.

    Reply
  14. maria 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.

    Reply
  15. 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!

    Reply
  16. 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.

    Reply
  17. 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!

    Reply
  18. 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!

    Reply
  19. 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!

    Reply
  20. 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.

    Reply
  21. 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.

    Reply
  22. 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

    Reply
  23. 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.
    DELISH!!!

    Reply
  24. 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?

    Reply
  25. 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!

    Reply
  26. 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!

    Reply
  27. 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.

    Reply
  28. 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.

    Reply
  29. 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!!

    Reply
  30. 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.

    Reply
  31. 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!

    Reply
  32. 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!

    Reply
  33. 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.

    Reply
  34. 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!

    Reply
  35. 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.

    Reply
  36. 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?

    Reply
  37. 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!

    Reply
  38. Elida 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.

    Reply
  39. Jenna says:

    Made these tonight – gluten- and dairy- free. I used Earth Balance butter substitute and Aldi’s All Purpose Flour + xanthan gum. Came out perfect! Made 12 muffins and a mini loaf. Very moist and light (which for GF is not always that easiest). I had extra crumb topping left over. Thx for the recipe!

    Reply
  40. Angelica says:

    Found your recipe on Pinterest. I have NEVER left a comment on any recipe, BUT… Oh my God!! This Banana (Nut) Bread is PERFECTION!

    I followed your recipe exactly except for a few different things:
    I didn’t use a stand mixer; I hand-mixed with a spatula.
    I used a Pyrex 1.5 Qt loaf pan (9 in. x 5 in. for g.smith above).
    I baked for exactly 50 minutes, and my loaf was perfectly baked and rose so beautifully (so much so that I questioned whether I measured baking soda/baking powder or buttermilk incorrectly, but it was perfect).
    I also folded in almost a cup of chopped walnuts right before pouring into the loaf pan.
    I had an extra half of a banana that I threw in too, but I doubt that made much of a difference.

    So so good!! Thanks for the wonderful recipe.

    Reply
  41. Andrea says:

    I agree that this is THE BEST banana bread recipe… i love the alternative “crumb” topping vs your traditional browned loaf. Instead of buttermilk(because I didn’t have any) I used french vanilla creamer…ummm delicious. I have added nuts, but I think the banana bread itself is what tastes best. I don’t EVER make any other recipe. PLUS SIDE: MY HUSBAND LOVES IT!

    Reply
  42. Diane says:

    I made this today, it is very good! I did make it in a rectangular pan, about 10×7, baked for 30 min. The crumb could use more flour, sugar, to make it crumb better.

    Reply
  43. Bert says:

    So far this is coming out exactly like the instructions.. I put the batter in a muffin tin and put the crumb mixture on top plus some chopped walnuts. They look great, and I baked them for 25min. Can’t wait till they cool off to try them.. Thank you.

    Reply
  44. Karen says:

    I just made this as muffins, and they turned out great! I only had one banana, so I halved the recipe, but made 1.5x the crumb topping. I might double it next time because it still wasn’t enough for me.

    350 degrees for 20 minutes produced 9 cupcake tin muffins. I think baking for 17-20 minutes should be good as long as the toothpick comes out clean.

    Another thing was that they were very oily on the bottom when I took them out of the tin. But when I eat it, it’s not too greasy. Overall, great recipe! I will be making these again, maybe with some chopped walnuts.

    Reply
  45. Sammi says:

    I made this recipe for the third time today, and once again it came out AMAZING and everyone loved it!! Everyone who has eaten it has raved about how wonderful it is, and I agree! Thank you for such a great recipe, I can’t wait to try more 😀

    Reply
  46. Judy says:

    I made the recipe into muffins and my family loved them. i reduced the baking time to 35 minutes. I made 12 muffins.My son loves bananas but I always have at least 2 or 3 bananas that get too ripe. Thanks for the delicious recipe.

    Reply
  47. Samantha says:

    I have tried this twice now and every time my family eats three loads in one day!! The only thing I change is the cinnamon for pumpkin spice. And the powdered sugar for Brown sugar ..it’s a hit!!

    Reply
  48. Kasey Lewis says:

    This turned out beautifully. I doubled the recipe and made 2 loaves so I could freeze 1. Two thumbs up!

    Reply
  49. Suzanne Meserve says:

    Great banana bread!!! Thanks!! I agree with
    Shanice, ditch the loaf pan instead put in a shallower pan which means you’ll probably need to double the crumb recipe. I used 3 bananas and whole milk (no buttermilk). Next time I’d put in chopped nuts. Overall delicious bread!!! Cook time 50 minutes at 375 convection.

    Reply
  50. patricia says:

    Just made your cinnamon crumb banana recipe – doubled everything – made two long loaves of banana bread – Added two teaspoons of Banana Extract to the recipe – other then that followed everything exactly – by the way i mashed bananas and put in 2 cups for the double recipe – came out super – best recipe every I would highly recommend this to everyone YUMMMM!!!!

    Reply
  51. Katie says:

    I love this recipe! I’ve made it a few times, and I have a loaf in the oven right now. I didn’t have buttermilk, so I simply put 1/2 Tbs. of lemon juice into a cup and filled it with 2% milk until it reached the 1/2 cup line. Perfection!
    I’ve always wondered what it would be like to add chocolate chips and skip the crumb topping.
    Thanks!
    Katie @ livingthewolfstyle.com

    Reply
  52. Cindy says:

    What a wonderful loaf! I used egg substitute and 1/2 cup Splenda baking blend instead of the sugar in the bread mixture.
    Lovely texture, and fantastic flavor. We have an old faithful “standard” recipe for banana bread, but this one will get used at least half the time.

    Reply
  53. Sarah says:

    This bread recipe is definitely a keeper! I ended up not having any eggs on hand, so I added another small banana into the mix and it came out perfectly. I also doubled the amount of cinnamon and took the bread out of the oven when it was still slightly doughy. I would recommend that you add some sort of flavor to the crumbs since they didn’t really have a taste when I ate the bread.

    Everyone that had it loved it and I’m definitely going to be making this more often! Try not to fill the pan too high, as this will lead to a much longer baking time (but it’s okay to leave it slightly doughy! that’s the best kind)

    Reply
  54. eve says:

    Thanks for posting! This is just what I was looking for; banana bread with crunch!

    I used frozen butter instead of melted and the topping worked wonderfully!

    RE: Doneness…mine wasn’t done in the middle after 65 minutes in a 2 qt baking dish. I finally took it out of the oven when the outside was starting to get too brown (I scooped out the middle and threw it away, but what was left was delicious-especially with ice cream!).

    I wonder what I could have done differently?

    Reply
  55. Kara says:

    This was an amazing recipe! I made a loaf but put a small amount in a muffin tin to try it out (I was baking it for someone and wanted to taste it). Ummm so good! I don’t usually leave reviews but I’ve been trying to find a good banana bread recipe and this Definitely deserves a review. Thanks!

    Reply

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