Cinnamon Crumble Banana Bread

Cinnamon Crumble Banana Bread-A delicious and moist banana bread that is topped off with a cinnamon crumble for the ultimate treat. This recipe is a must try!

Anyone else have a crazy busy week? Oh boy, I thought I was finally slowing down, but suddenly things just took off again. However, I’m super excited because I’m looking forward to some awesome projects in the near future and can’t wait to share with you all. In other news, the other day I decided to make a Cinnamon Crumble Banana Bread since I had some bananas that I knew would be spoiling very soon.

This banana bread recipe is my favorite and it’s also a crowd pleaser. The flavors work well together and the bread pairs up well with a cup of coffee or tea. Feel free to tweak the ingredients to make it your own. In the past, I’ve even added chocolate chips to the banana bread for the days when I’m craving chocolate.

Cinnamon Crumble Banana Bread

Ingredients

Banana Bread:
1 3/4 cups of flour
3/4 cup of white sugar
3/4 cup of brown sugar
1 cup of bananas mashed
1/2 cup vegetable oil
1/3 cup buttermilk
2 eggs
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of salt

Cinnamon Crumble Topping:
1/2 cup of flour
1/2 cup of brown sugar
4 tablespoons of unsalted butter softened
1 teaspoon of cinnamon

Directions

Whisk eggs, buttermilk and oil together. Mix well and set aside. Add flour, salt and baking soda and cinnamon to a separate bowl. Stir to mix the ingredients well and set aside.
Banana-Bread-Recipe
Peel and mash bananas with a fork. They will look like lumpy baby food. :)
Mashed-Bananas

Add white sugar, brown sugar, mashed bananas and vanilla to the egg mix. Stir until it’s mixed well. Add flour mix and stir well until ingredients are mixed. Pour bread mixture into a greased 9×5 pan.
Banana-Bread-Recipe-Ingredients

For the crumble topping. Add brown sugar, flour and cinnamon to the softened butter. Mix until the mixture begins to look lumpy. I find that mixing with a fork helps. Break up larger pieces with fingers if needed. Sprinkle the topping evenly all over the banana bread mix.
Cinnamon-Crumble-Recipe

Bake at 325 degree for 75-85 minutes, check with a toothpick to make sure the inside is done. The first time I made this, I baked it for less time and it was a bit mushy inside although it appeared done on the outside. If you want to bake it in less time feel free to cover with aluminum foil to speed up the process.

Cut a slice and enjoy the banana cinnamon goodness. Now my slices looks smaller in the photos because I used smaller loaf pans this particular day since I was making more than one loaf. However, the flavor is exactly the same. Enjoy!
Cinnamon Crumble Banana Bread-A delicious and moist banana bread that is topped off with a cinnamon crumble for the ultimate treat. This recipe is a must try!

Do you like banana bread? I do enjoy it, but my husband absolutely loves it so I make it to please his banana bread loving heart.

Adapted from Chef in Training

About Jesenia Montanez

Jesenia is the blogger behind The Latina Homemaker where she shares homemaking tips, frugal living advice, delicious recipes and everything in between. She is a God loving, happy wife, mom of 3, that loves indulging in a delicious cup of coffee paired with a great book. When she's not spending time with her family or blogging, she is busy helping others grow their online presence.

Comments

  1. Allison says

    I made this today and it was delicious! I didn’t have buttermilk or vegetable oil but I used whole milk and coconut/canola oil blend. I’m sure it would be even better with the buttermilk!! I will definitely make again!

  2. Jean says

    Just made this. Took about 20 min prep. I had to substitute buttermilk for reg milk. I added 1/2 tsp of baking powder and 1 tab ground flax meal. I probably could have added 1/2 of applesauce for extra moisture. I think for decoration next time I’d drizzle confectionary sugar frosting over the streusel topping.

    Its got a good taste, I’ll make this again.

    • Nicole A. Winter says

      If you have regular milk, you can always make it into buttermilk by adding a bit of lemon juice or white vinegar to it.

  3. Gabrielle says

    i made this banana bread yesterday morning. My fiancé thought it was fantastic because it was not overly sweet like he was used to. Then this morning he decided to use it make French toast!! Best thing I ever ate!!!

    • Jesenia Montanez says

      French toast?! Yum, that sounds delicious! I’ll have to try it very soon, thanks so much for sharing Gabrielle! :)

  4. Tim says

    I made this last weeked…so good! I think to avoid the gooey center would be to bake it in two pans, instead of just one!

    • Jesenia Montanez says

      Thanks for the feedback Tim! I’ve had a few people tell me they’ve had the gooey center issue and I agree that splitting the mix will make a difference. I plan on updating this recipe soon and substituting the oil with a different ingredient. Hopefully that will help because I truly want everyone to enjoy this. Thanks again for stopping by! :)

    • Jesenia Montanez says

      Hi Heather! Like a reader mentioned, try splitting up the batter. It seems to bake better than making it all in one larger pan. Hope you enjoy it!

  5. Sande says

    This is the second time in less than a week that I have made this. First two loaves disappeared in three days!!! Delicish!!!!! :-)

  6. jessyka payne says

    I have made this at least 50 times… I have made bunt muffins to bunt banana to a banana in a bread pan… the best recipe. I substitute buttermilk for Yogurt from time to time.. . ♡ ♡ ♡

    • Jesenia Montanez says

      Wow! I think you’ll have to share your tips with me. :) I’ve never tried yogurt before, but that sounds yummy and healthier. Thanks so much for sharing!

  7. Leslie says

    Thank you for the amazing recipe. I made mini loaves last night and they are delicious! The strusel topping really adds a lot of flavor. Don’t skip it!

    I also added mini chocolate chips to some of the loaves for my teenagers and they loved it.

    • Jesenia Montanez says

      Hi Karen! If you go to the top of the post there’s a green button. Once you click on it you’ll see the printer friendly option on the left column. You’ll have the option to print with or without images. Hope that helps and thanks for stopping by! :)

  8. Chris R says

    This was fabulous! I used half and half instead of buttermilk. I added 1/2 cup chopped walnuts and did it in a bundt pan. The topping was out of this world delicious with the bundt. Wish I would have added some chocolate chips!!! Going to try next time with adding a little coconut and pineapple. Such a flexible and delicious recipe!!!

    • Jesenia Montanez says

      Thanks for sharing Chris! I love that you mentioned that since recipes are meant to be tweaked. I appreciate your comment! :)

      • Chris R says

        It does take a little longer but could be my oven too. I generally set the timer for 75 minutes and check it with a toothpick every 10 minutes or so. I’ve made this probably a dozen times and most people seem to prefer the ones I slightly undercook. You can’t go wrong with this one, it is fabulous!!! I add chocolate chips and pecans to it now and it never lasts very long!!!

  9. Lynette says

    OH my goodness! This was so delicious. My family loved it. Thank you so much for sharing the recipe. Btw… I really like your unique and lovely name.

  10. says

    This looks so yummy! Pinning and also printing it out to make this weekend. I’m sure my family will love it.

  11. Ana says

    I just baked this banana bread and it’s amazing!!!! My kids loved it. And really like the simplicity of it.

    • Jesenia Montanez says

      So glad to hear your family enjoyed it Ana! It’s one of our favorites too. Thanks for sharing! :)

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