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Cinnamon Crumb Banana Bread

Cinnamon Crumb Banana Bread for Cozy Mornings at Home

Enjoy the delightful flavors of Cinnamon Crumb Banana Bread, a perfect breakfast treat for cozy mornings, filled with bananas and a crunchy crumb topping.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 3 medium ripe bananas Use very ripe bananas with dark spots for best flavor.
  • 1 cup granulated sugar Brown sugar can be used for a richer taste.
  • 2 cups all-purpose flour Substitute with whole wheat or gluten-free flour if needed.
  • 1 large egg For a vegan option, use a flax egg.
  • 1 teaspoon baking soda Ensure freshness for optimal rise.
  • 1 teaspoon cinnamon Mix in nutmeg for a flavor boost.
  • 1/2 cup butter Can be swapped with coconut oil for a dairy-free option.
For the Crumb Topping
  • 1/2 cup brown sugar Adds crunch and sweetness, critical for topping.
  • 1/2 cup flour Use the same type as in the bread.
  • 1 teaspoon cinnamon Freshly ground is preferred.
  • 1/4 cup butter Coconut oil is a suitable dairy-free substitute.

Equipment

  • Loaf Pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.
  2. Mash the very ripe bananas in a large mixing bowl until smooth and creamy.
  3. Combine the mashed bananas with granulated sugar, brown sugar, melted butter, and an egg, mixing until smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and cinnamon, then fold this dry mixture into the banana mixture.
  5. Prepare the crumb topping by mixing brown sugar, flour, and cinnamon, then add melted butter until achieving a coarse crumb texture.
  6. Pour the banana batter into the greased loaf pan, then sprinkle the crumb topping evenly over the batter.
  7. Bake in the preheated oven for 60–65 minutes, until the top is golden brown and a toothpick comes out clean.
  8. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 3mgCalcium: 15mgIron: 0.5mg

Notes

Wrap cooled bread tightly in plastic wrap or store in an airtight container to maintain moisture and freshness.

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