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Homemade Cinnamon Crumble Banana Bread

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

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? 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.

Scroll to the end of this post for the full printable recipe!

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 degrees for 75-85 minutes, check with a toothpick to ensure 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 look 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.

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!

Cinnamon Crumble Banana Bread

Cook Time: 1 hour 26 minutes 15 seconds
Total Time: 1 hour 26 minutes 15 seconds

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

Instructions

  1. Whisk eggs, buttermilk, and oil together. Mix well and set aside.
  2. Add flour, salt and baking soda and cinnamon to a separate bowl.
  3. Stir to mix the ingredients well and set aside.
  4. Peel and mash bananas with a fork. (It will look like lumpy baby food)
  5. Add white sugar, brown sugar, mashed bananas and vanilla to the egg mix. Stir until it’s mixed well.
  6. Add flour and stir well until ingredients are mixed. Pour bread mixture into a greased 9×5 pan.
  7. For the crumble topping; add brown sugar, flour, and cinnamon to the softened butter.
  8. Mix until the mixture begins to look lumpy. Break up larger pieces with fingers if needed.
  9. Sprinkle the topping evenly all over the banana bread mix.
  10. Bake at 325 degrees for 75-85 minutes, check with a toothpick to ensure the inside is done.

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  1. Ashleigh Whitt says:

    This is the best recipe! Although I’m having trouble with the crumble topping. It doesn’t turn out crumbly it’s more of a paste. I’ve heard this can happen with different butters. Any suggestions on making it less pasty?

    • Jesenia Montanez says:

      Thank you Ashleigh! I’m thinking the butter wasn’t cold enough? You definitely want to make sure you’re using chunks of cold butter to get the crumbly topping. I hope you’ll give it another go! πŸ™‚

  2. Vicki says:

    Perfect ! The crumble on top makes it wonderful. Moist and delicious. Very versatile too… So many things could be added to this recipe. Thank you for sharing.

    • Jesenia Montanez says:

      Thanks Vicki! So glad to hear that you enjoyed it. And yes, it’s very versatile! πŸ™‚

  3. Lizette says:

    I made this tonight (I’ve never made banana bread). My daughter is over the moon! Delicious and moist. This recipe is definitely a keeper. Thank you so much for sharing.

    • Jesenia Montanez says:

      So happy to hear this Lizette! Glad your daughter enjoyed it. Thanks for sharing with me! πŸ™‚

  4. Ruth Martin says:

    I cannot wait to make this bread. Can I use sweet milk instead of buttermilk.

    • Jesenia Montanez says:

      I’ve never tried it myself, but it wouldn’t hurt to try. Let me know how it turns out! πŸ™‚

  5. 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! πŸ™‚

  6. Kathy says:

    This is my ‘go to’ banana bread recipe! Excellent recipe!

    • Jesenia Montanez says:

      Thank you Kathy! So glad to hear it! πŸ™‚

  7. Kara says:

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

    • Jesenia Montanez says:

      Thank you! I hope they love it as much as we do!

  8. 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.

    • Jesenia Montanez says:

      Thank you Lynette! So glad they enjoyed it. πŸ™‚

  9. 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!!!

    • Sara says:

      When doing it in a bundt pan would you do it for the same amount of time?

      • 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!!!

    • Jesenia Montanez says:

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

  10. Karen says:

    Am I Just missing it, or is there not a “print” button?

    • 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! πŸ™‚

  11. 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.

  12. 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.. . β™‘ β™‘ β™‘

    • Jesenia Montanez says:

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

  13. 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!!!!! πŸ™‚

    • Jesenia Montanez says:

      It never lasts in my home either! Glad you enjoyed it. πŸ™‚

  14. Heather says:

    This looks great! moist and flavorful too. I wish I had some to go with my coffee this morning! Can’t wait to give it a try

    • 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!

  15. 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! πŸ™‚

  16. Gabrielle says:

    i made this banana bread yesterday morning. My fiancΓ© 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! πŸ™‚

  17. 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.

  18. Meesh says:

    This recipe is delicious! I’ve made it twice already πŸ™‚ thank you!

    • Jesenia Montanez says:

      Yay! Glad to here you enjoyed it. πŸ™‚

  19. 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!

    • Jesenia Montanez says:

      Yay! Glad you liked it! Thanks for sharing Allison! πŸ™‚

  20. Kara says:

    This looks delicious! I’ve never had banana bread with a crumble topping. I’ll have to give it a try!

  21. Alexandra says:

    I just got so hungry looking at these! Pinning the recipe πŸ™‚

    Warm Regards,
    Alexandra
    http://www.littlewildheart.com

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