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. 🙂
*** Looking for a healthier version of a cinnamon Banana Bread? I also have a Churro Banana Bread Skillet Cake that is grain free and refined sugar free! Both are DELICIOUS!
First mash those bananas!
The crumb topping is just flour, powdered sugar, cinnamon & melted butter!
Bake for about 50 minutes.
Sprinkle some powdered sugar on top!
Slice and enjoy!
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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.