Cinnamon Crunch Banana Bread
This Cinnamon Crunch Banana Bread is soft and moist on the inside, thanks to those overripe bananas, and the top has a cinnamon-sugar crust that’s basically a cookie layer. You’ll want to save the last slice to enjoy with your morning coffee.
Ripe bananas, melty butter, and a good pinch of cinnamon make magic here. The topping is sweet, buttery, and just a little crisp, kind of like coffee cake met banana bread and decided to stay together forever.
If you love cozy, comforting bakes, try my Sourdough Discard Cinnamon Rolls or this Cinnamon Swirl Bread.
Ingredients
Instructions
Ready to make this banana bread with cinnamon crunch topping? Preheat your oven, and line your loaf pan with parchment paper.
- Mash bananas in a big bowl. Stir in melted butter and vanilla.
- Stir in the remaining ingredients and mix the batter until just combined.
- In a separate bowl make the crumb topping. Sprinkle the topping on top of the batter.
- Bake in the preheated oven for 60-70 minutes. Cool before slicing.
Storage
- Storage – Keep leftovers in an airtight container at room temp for 2–3 days or in the fridge up to 5 days.
- Freezing – Wrap slices tightly in plastic wrap and freeze up to 2 months.
- Reheating – Warm a slice in the microwave for about 15–20 seconds.
Wendys Tips
- Add Nuts: Chopped walnuts or pecans in the batter or topping.
- Chocolate Chip Twist: Fold in ½ cup chocolate chips for a dessert version.
- Cool Before Slicing: It holds together better once cooled.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes. Just thaw them completely and drain off any excess liquid before mashing. The flavor will still be sweet and rich.
Stick a toothpick into the center. If it comes out clean or with just a few crumbs, it’s done. If it’s still wet, give it a few more minutes.
Absolutely. Divide the batter into a lined muffin tin, add the topping, and bake for about 18–22 minutes at the same temperature.
Cinnamon Crunch Banana Bread
Equipment
- 9×5 inch loaf pan
- Large bowl
- small bowl
- wire cooling rack
Ingredients
- 3 ripe bananas mashed
- ½ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
For the Cinnamon Crunch Topping:
- ⅓ cup all-purpose flour
- ⅓ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter cut into small pieces
Instructions
- reheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large mixing bowl, mash the ripe bananas with a fork or potato masher.
- Add the melted butter and vanilla extract to the mashed bananas, stirring until well combined.
- Sprinkle the baking soda and salt over the banana mixture and mix in.
- Add the sugar and brown sugar to the batter and stir until well blended.
- Gradually add the flour, mixing until just incorporated. Be careful not to overmix; a few lumps are okay.
- Pour the banana bread batter into the prepared loaf pan.
- In a separate bowl, prepare the Cinnamon Crunch Topping by combining the flour, brown sugar, and ground cinnamon.
- Add the cold butter pieces and use your fingers or a fork to incorporate until the mixture resembles coarse crumbs.
- Sprinkle the Cinnamon Crunch Topping over the batter.
- Bake in the preheated oven for 60-7 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Slice, serve, and relish in the delightful combination of moist banana bread and a crispy cinnamon streusel top.
Notes
- Don’t overmix the batter; a few lumps are fine.
- Use very ripe bananas for maximum flavor.
- Streusel should be crumbly, not pasty.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
