Cinnamon Crumble Banana Bread– classic banana bread made extraordinary with an incredible cinnamon crumble topping that is mouthwatering!
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Each week, when I make my grocery list, bananas always seem to be the first thing I add. My kids tend to go in spurts, so when I have them on hand, they don’t really eat them, but when I don’t have them, that’s when my kids seem to want them.
Luckily, bananas freeze perfectly, so when my kids don’t eat them up and the bananas turn brown, off to the freezer they go to be used in banana bread at a later date.
With so many different banana bread recipes out there, you may be wondering why this one is any different. Let me just say, that crumble…..it’s everything! In fact, it is everything you never knew you needed! Mouthwatering good! Game changer!
Jump to:
Why this is the BEST banana bread
- Moist- I know, that isn’t everyone’s favorite word, but it perfectly describes this bread. Moist, tender, and fluffy. No dry bread here!
- Flavor Packed- each bite includes the perfect amount of banana and cinnamon crumble. You’ll struggle stopping at just one slice.
- Quick and Easy- from start to finish, you can have this ready to devour in only an hour (more or less depending on loaf pan size)
- Crumble Topping- this is my fav part. Buttery, sweet, cinnamon crumble that coats this banana bread!
- Freezes PERFECTLY- make an extra batch and freeze it for a later date. It stores in the freezer up to 4 months.
Ingredients Needed for Cinnamon Crumble Banana Bread
Using a few pantry staples, this banana bread comes together in no time and may just be your new go-to recipe to use up those ripe bananas
Banana Bread
- Eggs- this helps bind everything together
- Bananas- the riper the better
- Sugar- this is the sweetness of the bread, feel free to reduce slightly if you don’t like your breads overly sweet
- Vegetable Oil- feel free to use canola oil or avocado oil if desired
- Greek Yogurt- plain, you can also use sour cream
- Whole Wheat Flour- you can also use 2 cups all-purpose flour if desired
- Cinnamon
- Baking Powder- this helps give the bread it’s lift
- Salt- this balances out the sweetness
Cinnamon Crumble
- Flour
- Brown Sugar- adds the sweetness to the crumble
- Cinnamon
- Butter- unsalted as you add salt into the bread
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.
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Preheat oven to 350 degrees and grease 4 mini loaf pans or 1 9×5 inch loaf pan.
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In a medium bowl, combine the eggs, banana, sugar, oil, and yogurt. Add in the flour, cinnamon, baking powder, and salt….stirring until just combined. *Do not over-mix
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In a small bowl, make the topping by combining the flour, brown sugar, and cinnamon.
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Using your fingers or a fork, add in the butter and combine until crumbs form.
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Pour batter evenly into prepared pan(s).
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Sprinkle topping evenly on top of batter.
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Place pan(s) in preheated oven and bake for about 45 minutes if using mini loaves, 60 minutes if large pan. *All ovens vary, so eye the bread a few minutes early and use a toothpick to test
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Remove from oven and allow to cool for at least 3-5 minutes before removing from pan and slicing.
How to Ripen Bananas
If your bananas aren’t ripe and you want to make this bread, no worries! Simply use one of these methods and you’ll be good to go!
- Quick Oven Method: If your bananas are a little green and you want them to ripen quicker, place them on a baking sheet and bake at 250˚F for 15 to 20 minutes depending on the initial ripeness of the bananas.
- 24 Hour Counter Method: If you are willing to wait 1 day, you can place the bunch of bananas (without separating them) in a paper bag, cover and leave at room temperature. Bananas emit ethylene which causes ripening. Although this method takes a bit longer, it works great too!
How to Freeze Overripe Bananas
As I mentioned above, I always freeze the bananas that get too ripe in my house. Let no banana go to waste!
How to Freeze Bananas: place them unpeeled in a freezer-safe bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread (hopefully you choose this recipe). You can also freeze them peeled and cut them up for use in smoothies.
Variations to try
Although I love this recipe made as is, there are a few different ways to put a spin on this and add some tasty goodness in….
- Raisins- if my kids wouldn’t refuse to eat this bread, I would go this route as I love raisins. Unfortunately, my kids do not, so they win this battle.
- Walnuts- add in some chopped walnuts to add a slight crunch into the bread.
- Omit the crumble- now, please note, that would make this just a regular loaf of banana bread. Still delicious, but please give that crumble a try. I promise you will love it.
- Chocolate Chips or Cinnamon Chips- for a fun burst of sweetness throughout, add in 1 cup of chocolate/cinnamon chips to the batter.
- Muffins- yes, this bread can be perfectly adapted into muffins. Simply adjust the bake time and keep an eye on them around the 18 minute mark.
- All Purpose Flour- if you would like to use all purpose flour in this, you can. It should be about 2 cups flour (adding 1-2 tablespoon more if batter is too liquid-like)
How to Store
Once your bread is baked and cooled, wrap it tightly in plastic wrap. Then, take a second step and store it in a large zip top freezer bag or a plastic container with a tight fitting lid. Stored this way on the counter, your bread will be good for up to 3 days. If you’d like, you can store it wrapped in the refrigerator for up to 6 days.
To freeze, simply allow to cool completely. Wrap in plastic wrap and aluminum foil (or freezer safe container) and place in freezer for up to 4 months. When ready to enjoy, allow to thaw and reheat in microwave.
More Banana Recipes to try
Check out these other great recipes for ways to use up more bananas…
Classic Banana Bread– a tried and true family recipe that has been passed down in my family for generations
Incredible Banana Pudding– this refreshing dessert is made entirely from scratch and packed with flavor
Banana Coffee Cake– coffee cake is taken to new heights with the addition of bananas in every bite
Double Chocolate Banana Bread– anything chocolate is a favorite with me, the chocolate banana combination is pure bliss
Banana Breakfast Cookies– yes, cookies for breakfast! Not overly sweet, these cookies go great with that morning cup of coffee
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Cinnamon Crumble Banana Bread Recipe
Ingredients
BREAD
- 2 eggs
- 3 bananas, mashed
- ½ cup sugar
- ⅓ cup vegetable oil
- ½ cup plain Greek yogurt
- 2 cups whole wheat flour
- 2 teaspoon ground cinnamon
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
CRUMB TOPPING
- ½ cup flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter
Instructions
- Preheat oven to 350 degrees and grease 4 mini loaf pans or 1 9x5 inch loaf pan.
- In a medium bowl, combine the eggs, banana, sugar, oil, and yogurt.
- Add in the flour, cinnamon, baking powder, and salt....stirring until just combined. *Do not overmix
- In a small bowl, make the topping by combining the flour, brown sugar, and cinnamon.
- Using your fingers or a fork, add in the butter and combine until crumbs form.
- Pour batter evenly into prepared pan(s).
- Sprinkle topping evenly on top of batter.
- Place pan(s) in preheated oven and bake for about 45 minutes if using mini loaves, 60 minutes if large pan. *All ovens vary, so eye the bread a few minutes early and use a toothpick to test
- Remove from oven and allow to cool for at least 3-5 minutes before removing from pan and slicing.
Notes
Nutrition
Recipe updated 10/20/2022
Tracy says
Silly question, do you use regular flour for the crumbs or whole wheat?
Kristin says
Sorry for the confusion, whole wheat flour! Hope you enjoy!!
Kp says
I have tried this and it came out super dense and heavy, almost had a rubbery texture. The best part was the crumble topping. Sorry but I won’t be making this again. Is how it supposed to be? Or should it be more like a bread/ cake. Wondering if I should throw it out. What a waste with baking supplies so expensive!
Kristin says
Such a bummer to hear that! It shouldn’t have had that type of texture. It is a bit heavier of a cake and not as light/fluffy, but definitely not dense. I would say it is a cross between cake and bread for sure! Sorry it wasn’t a success for you!
Trish says
I have tried this recipe twice and it came out super dense and heavy, almost had a rubbery texture. The best part was the crumble topping. Sorry but I won’t be making this again. I’m not a new baker, have been baking for over 50 years but this recipe just didn’t work for me.
Kristin says
Bummer to hear. I have found that whole wheat flour can tend to change the texture a bit, so sometimes I use all purpose and change the ratio. Sorry it wasn’t a hit with you!
Allen says
Is there a change in your recipe for over 6000 feet in elevation?
Kristin says
These are changes I suggest when baking over 5000 feet!
1. Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
2. Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
3. Increase liquid: for each cup, add 2 to 4 tablespoons.
4. Increase oven temperature by 25 degrees F.
Sarah says
What if you don’t have greek yogurt?
Kristin says
You can substitute sour cream in lieu of the Greek yogurt!
Marcia says
Can I use regular flour, don’t care for whole wheat?
Kristin says
I just updated the post to include instructions for using all purpose. Typically the ratio is 1 cup plus 1 tbsp. all purpose per 1 cup whole wheat flour. However, I have not tried substituting that in this recipe so, you can also try this favorite recipe of mine, https://thecookinchicks.com/banana-bread-2/ and add in the crumb topping from this recipe! Hope that helps!