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!
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.
Peel and mash bananas with a fork. They will look like lumpy baby food. 🙂
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.
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.
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! 🙂
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
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
- 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.
- Peel and mash bananas with a fork. (It will look like lumpy baby food)
- Add white sugar, brown sugar, mashed bananas and vanilla to the egg mix. Stir until it’s mixed well.
- Add flour and stir well until ingredients are mixed. Pour bread mixture into a greased 9×5 pan.
- For the crumble topping; add brown sugar, flour, and cinnamon to the softened butter.
- Mix until the mixture begins to look lumpy. Break up larger pieces with fingers if needed.
- Sprinkle the topping evenly all over the banana bread mix.
- Bake at 325 degrees for 75-85 minutes, check with a toothpick to ensure the inside is done.
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?
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! 🙂
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.
Thanks Vicki! So glad to hear that you enjoyed it. And yes, it’s very versatile! 🙂
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.
So happy to hear this Lizette! Glad your daughter enjoyed it. Thanks for sharing with me! 🙂
I cannot wait to make this bread. Can I use sweet milk instead of buttermilk.
I’ve never tried it myself, but it wouldn’t hurt to try. Let me know how it turns out! 🙂
I just baked this banana bread and it’s amazing!!!! My kids loved it. And really like the simplicity of it.
So glad to hear your family enjoyed it Ana! It’s one of our favorites too. Thanks for sharing! 🙂
This is my ‘go to’ banana bread recipe! Excellent recipe!
Thank you Kathy! So glad to hear it! 🙂
This looks so yummy! Pinning and also printing it out to make this weekend. I’m sure my family will love it.
Thank you! I hope they love it as much as we do!
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.
Thank you Lynette! So glad they enjoyed it. 🙂
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!!!
When doing it in a bundt pan would you do it for the same amount of time?
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!!!
Thanks for sharing Chris! I love that you mentioned that since recipes are meant to be tweaked. I appreciate your comment! 🙂
Am I Just missing it, or is there not a “print” button?
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! 🙂
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.
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.. . ♡ ♡ ♡
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!
This is the second time in less than a week that I have made this. First two loaves disappeared in three days!!! Delicish!!!!! 🙂
It never lasts in my home either! Glad you enjoyed it. 🙂
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
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!
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!
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! 🙂
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!!!
French toast?! Yum, that sounds delicious! I’ll have to try it very soon, thanks so much for sharing Gabrielle! 🙂
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.
If you have regular milk, you can always make it into buttermilk by adding a bit of lemon juice or white vinegar to it.
This recipe is delicious! I’ve made it twice already 🙂 thank you!
Yay! Glad to here you enjoyed it. 🙂
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!
Yay! Glad you liked it! Thanks for sharing Allison! 🙂
This looks delicious! I’ve never had banana bread with a crumble topping. I’ll have to give it a try!
I just got so hungry looking at these! Pinning the recipe 🙂
Warm Regards,
Alexandra
http://www.littlewildheart.com