Cinnamon Crumble Banana Bread

Cinnamon Crumble Banana Bread is a moist, flavorful banana bread topped with a buttery brown sugar cinnamon crumble. The sweet crumb topping adds the perfect finishing touch to this easy banana bread recipe and makes every bite even better!

Bananas are always one of the first things I add to my grocery list, but my kids seem to go through phases with them. Some weeks they disappear immediately, and other weeks I'm left with several ripe bananas on the counter. When that happens, I either freeze them for my mayonnaise banana bread or use them to make this recipe. The buttery cinnamon crumble topping is what really sets this one apart from classic banana bread and is definitely my favorite part!

Quick Look: Cinnamon Crumble Banana Bread

Cinnamon Crumble Banana Bread is a moist banana bread topped with a buttery brown sugar cinnamon crumble that bakes into a sweet, crumbly topping. It’s an easy way to use ripe bananas and can be baked as one large loaf or mini loaves.

• Prep Time: 15 minutes
• Bake Time: 45-60 minutes
• Servings: 12
• Main Ingredients: Ripe bananas, Greek yogurt, cinnamon, brown sugar, and butter
• Perfect For: Breakfast, snacking, or using up ripe bananas

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Ingredient Notes

See the printable recipe card at the bottom of the post for exact ingredient amounts and step-by-step instructions.

• Ripe Bananas: Use bananas with plenty of brown spots for the best sweetness and banana flavor. Mash them well before adding them to the batter.
• Greek Yogurt: Helps keep the banana bread moist. Use plain Greek yogurt, or substitute sour cream if needed.
• Vegetable Oil: Keeps the bread soft and moist. Canola or avocado oil can also be used.
• Whole Wheat Flour: Gives the banana bread a slightly denser texture than traditional banana bread. Be sure to measure the flour correctly and avoid packing it into the measuring cup.
• Brown Sugar: Adds sweetness to the cinnamon crumble and helps create that crumbly texture. I typically use light brown sugar.
• Unsalted Butter: Work the butter into the flour, brown sugar, and cinnamon using your fingers or a fork until crumbs form rather than a smooth mixture.

How to make Cinnamon Crumb Banana Bread

Just a few steps are needed to make this tasty quick bread, for full recipe ingredients and directions, scroll to the bottom and look at recipe card.

Step 1. Preheat oven to 350°F and grease 4 mini loaf pans or one 9×5-inch loaf pan. In a medium bowl, combine the eggs, mashed ripe bananas, sugar, oil, and Greek yogurt until combined.

Step 2. Add the flour, cinnamon, baking powder, and salt to the wet ingredients. Stir until the dry ingredients are just combined and a batter forms. Be careful not to overmix, as this can make the banana bread dense.

Step 3. In a small bowl, combine the flour, brown sugar, and cinnamon for the crumble topping. Add the butter and use your fingers or a fork to mix until a crumbly mixture forms with small crumbs throughout.

Step 4. Pour the batter into the prepared loaf pan. If making mini loaves, divide the batter evenly between the pans. Sprinkle the crumb topping evenly over the top.

Step 5. Place the pan(s) in the preheated oven and bake for about 45 minutes for mini loaves or 60 minutes for one large loaf. Since baking times can vary by oven, start checking a few minutes early. The bread is done when a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.

Step 6. Remove from the oven and let the bread cool in the pan for about 5-10 minutes. Carefully remove it from the pan and transfer to a wire rack to continue cooling before you slice and serve.

Expert Tips

• Use ripe bananas: For the best flavor and sweetness, use bananas that are soft with plenty of brown spots. If your bananas aren’t quite ripe, place them in a 250°F oven for about 15-20 minutes, then let them cool before using. Have extra ripe bananas? My Old Fashioned Banana Bread is another great way to use them up.
• Avoid dense banana bread: Measure the flour carefully and stir the batter only until the dry ingredients are combined. Overmixing can result in a dense or heavy loaf.
• Add mix-ins: Fold chocolate chips or chopped walnuts into the batter before pouring it into the prepared loaf pan. Don’t add too many or they can weigh down the bread.
• Make muffins: Divide the batter between greased or lined muffin tins, add the crumb topping, and bake at 350°F for about 18 minutes, or until a toothpick comes out clean. For another easy option, try my Mini Cinnamon Banana Muffins for bite-sized banana muffins with plenty of cinnamon flavor.
• Check for doneness: Baking times can vary, especially between mini loaves and one large loaf. Start checking a few minutes early and insert a toothpick into the center. A few moist crumbs are fine, but there shouldn’t be wet batter.

Storage

• Room Temperature: Once completely cooled, wrap the banana bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
• Refrigerator: Store the bread tightly wrapped or in an airtight container in the refrigerator for up to 6 days. Let a slice come to room temperature or warm it briefly before serving.
• Freezer: Wrap the cooled loaf or individual slices tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag. Freeze for up to 4 months. Thaw at room temperature and warm slightly before serving.

Cinnamon Crumble Banana Bread Recipe FAQs

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