This Banana Bread with Crumb Topping is going to hit the spot! Perfect for when your bananas are about too ripe to eat alone!

This Banana Bread with Crumb Topping is going to hit the spot! Perfect for when your bananas are about too ripe to eat alone!

 Whenever I have brown bananas I get really excited that I can make banana bread, sometimes if you wait too long you miss your change. This time I caught them just in time and I thought, yes banana bread.  But how about a Banana Bread with Crumb Topping?  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 with crumb is always delicious and I usually have all of the ingredients on hand.  Oh and adding cinnamon to the 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!

Cinnamon Crumb Banana Bread

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

This Banana Bread with Crumb Topping is going to hit the spot! Perfect for when your bananas are about too ripe to eat alone!

Bake for about 50 minutes. Soon you’ll have Banana Bread with Crumb Topping!

This Banana Bread with Crumb Topping is going to hit the spot! Perfect for when your bananas are about too ripe to eat alone!

 Sprinkle some powdered sugar on top!

This Banana Bread with Crumb Topping is going to hit the spot! Perfect for when your bananas are about too ripe to eat alone!

Slice and enjoy!

This Banana Bread with Crumb Topping is going to hit the spot! Perfect for when your bananas are about too ripe to eat alone!

**** Find me on Pinterest??  Thanks for stopping by and checking out this Banana Bread with Crumb Topping!!  Please poke around for more healthy recipes and like me on Facebook or Instagram for updates!

Nutrition for Cinnamon Crumb Banana Bread

This is not a Whole 30 or Paleo approved version of Banana Bread with Crumb Topping.  You could always substitute out the ingredients to healthi-fy the recipe.  However each slice is not THAT many calories if you look at the nutrition facts below, only ~300 calories and has a decent amount of protein. What is also nutritious about this recipe is the amount of Iron, Potassium and Folic Acid!  You have to check this one out if you are looking for a yummy treat!


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


  1. 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.
  2. 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.
  3. 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.
132 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!

  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. 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!

    • 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!

    • Linda says:

      I had the same problem. I halved the recipe and baked it in a mini loaf pan. It took a lot longer to bake then I thought. After I took it out, it also “fell” in the middle. Tastes delicious, though!! I’ll find out if it’s cooked in the middle when I get there. Probably should have used 2 mini pans.

    • Flo says:

      Debbie maybe it fell in because the baking soda or powder was about to expire. That happened with me with a cake. Try it again when you buy fresh soda or powder just make sure to check the date. Hope this help you.

      • Rachel says:

        I have made this recipe close to 10 times (maybe more). I love it, as do my friends! However, I have often had the same issue with the middle sinking. I did some research online, and I believe the problem stems from the moisture in the bananas. The recipe calls for “2 mashed bananas,” but bananas vary greatly in size, so this instruction is not specific enough. I started to measure the amount of mashed banana, and I found that ~1/2 cup still gives a great flavor but prevents the loaf from sinking.

  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!

  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..

    • Susan says:

      Hi Kelly, I don’t know if Parchment paper but this is a good idea to remove the bread with that topping, thanks for the TIP,

      • Mrs. C says:

        I use a ceramic loaf pan and cut it inside it. I only tried to remove it once and didn’t have success.

  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!

  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

  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!

  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 !

  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

  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!

  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.

  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.

    • Mrs. C says:

      I love this recipe also. I had to add 10 minutes to baking time in a loaf pan, for a total of an hour. I just use whatever milk I have on hand, usually 2% and it’s still very good! I don’t bother sprinkling powdered sugar at the end, it doesn’t need it. This is the only banana bread I’ve ever made and can’t imagine any other. Nuts would be nice but I don’t bother. Thanks!

  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.

  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!

  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.

  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!

  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!

  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!

  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.

  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.

  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

  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.

  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?

    • Joni says:

      Yes that was my problem too! My guess is too much butter, but I used as much as the recipe called for so I don’t know…hoping for an answer so I can do it right next time!

  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!

  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!

  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.

  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.

  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!!

  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.

  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!

  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!

  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.

  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!

  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.

  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?

  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!

  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.

  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!

  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.

  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!

  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.

  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.

  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.

  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 😀

  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.

  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’s a hit!!

  48. Kasey Lewis says:

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

  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.

  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!!!!

  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.
    Katie @

  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.

  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)

  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?

  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!

  56. Shannon says:

    This is seriously THE best banana bread ever! I have done away with all my other versions! This one is a keeper for sure!! I didn’t have buttermilk on hand so I used 2% milk and vinegar and it still turned out super moist and delicious!! thank you for this tasty recipe.

  57. Onebadcookie says:

    Have the bread in the oven and it smells (and looks) amazing! I’m the baker my wife is the cook, great combo. I followed your recipe to the letter. My only addition was I doubled the crumb topping. I baked it in a Williams Sonoma 10×5 inch Goldtouch nonstick loaf pan. It rose to the top and the crumb is domed above without overflowing. I’ll give it a few shakes of cinnamon sugar when it comes out of the oven for that little extra kick. Nice recipe, Thanks.

  58. Ella says:

    This is my go to recipe. Only change I put a brown sugar glaze over the top instead of powder sugar it’s a mix of brown sugar butter , milk and brought to a boil them mixed with powder sugar . Sprinkle with walnuts it looks beautiful and taste amazing

  59. Arielle says:

    Love love love this recipe! I’ve made it three times and it’s always requested now! I leave out the buttermilk and it still tastes amazing, thank you for sharing!

  60. Jean Manfredi Corrente says:

    Just pulled this out of the oven and cut a piece. Mmmmmmmmm!
    Thank you always trying new banana bread recipes and this one is a keeper!

  61. Meredith S says:

    Made this over the weekend for my boyfriend who loves banana bread. While I love cooking, I’m not much of a baker so I was worried I might ruin it. It was easy to make and turned out great! My boyfriend said it was the best banana bread he’s ever had. Only complaint: I have no self control and couldn’t wait for the bread to come to room temp before wanting to dive in and the first two slices crumbled completely. 😀 Haha. Not your recipe’s fault–just word to the wise to wait until cool before cutting.

  62. Kristyn says:

    Haven’t tasted it yet, but if it looks half as good as it smells/looks, I’m going to be one happy preggo lady craving crumb cake! I didn’t give the recipe 5 stars only because the cook time was way off. It work about 20-25 min longer than anticipated before the center wasn’t raw batter.

  63. Carrie S. says:

    My household is no stranger to banana bread. I’m constantly Pinteresting recipes because I can never remember. I’ve been a long-time follower and remember how you started with baking so was pleasantly surprised when I searched your site directly and found not only an amazing banana bread recipe, but it has crumbles on top!! The crumbles made the bread. Gave it almost a coffee cake consistency that was SO yum. I will add that I had to bake an extra 20 minutes for the middle to set. As soon as it came out, I covered it in foil and let it set overnight. So glad I have one I can repeat now!

  64. Angeli says:

    Found this recipe on Pinterest and just made it. I did have to bake it for an extra 20 min. No biggie. It turned out AMAZING!!! My husband loved it! This is now going to be a regularly made recipe in our home. Yay!!! Thanks fo sharing 🙂

  65. Liz Tosti says:

    Loved this recipe. I forgot to read the comments before baking and added another banana as I find most recipes can use an added one. I too baked it for a little bit longer and it came out perfect! The bread did not survive beyond one night!

  66. Ailu says:

    I love this recipe! Been using it now for about 3 years now. I always add pecans to it and everyone loves it. Thank you for sharing!

  67. Tracie Rivers says:

    I have the same sinking problem with breads & cakes. My research has led me to fix the problem …….
    DO NOT OPEN THE OVEN in the 1st 25 min of baking approximately20 min for cakes. By opening the over it causes the oven to loose alot of heat which effects the temp. Which effects the baling process. And it is true I do not open the oven and my cakes & breads come out perfect!!

  68. Elisa says:

    Thank you so much for this delicious recipe!
    I made this for the very first time and it was delightful.
    I altered the recipe slightly by substituting brown sugar for half of the sugar requirement and used half and half . It still came out great.
    I only have a few slices left!!!
    Thank you for a delightful recipe.


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