Cinnamon Crumb Banana Bread
This Cinnamon Crumb Banana Bread is a moist and flavorful loaf topped with a crunchy cinnamon crumb.
Equipment
- Mixing bowl
- Loaf Pan
Ingredients
For the Bread
- 3 medium Ripe Bananas Ensure they are very ripe for the sweetest and most moist loaf.
- 1 cup Granulated Sugar Adds sweetness and helps with browning; brown sugar can deepen the flavor.
- 2 cups All-Purpose Flour Provides structure; feel free to use whole wheat or gluten-free flour if needed.
- 1 large Egg Binds the ingredients; for a vegan option, substitute with a flax egg.
- 1 teaspoon Baking Soda Essential for leavening; make sure it’s fresh for the best rise.
- 1 teaspoon Cinnamon Key to the crumb topping, providing warmth; mix in nutmeg for extra spice.
- ½ cup Butter Adds richness; coconut oil is a great dairy-free substitute.
For the Crumb Topping
- ½ cup Brown Sugar Offers a delightful crunch and sweetness; no substitutions recommended for the best texture.
- ½ cup Flour Provides the right texture for the crumb; same as the batter flour will work here.
- 1 teaspoon Cinnamon Amplifies the flavor; use freshly ground for the best taste.
- ¼ cup Butter Binds the topping ingredients; coconut oil can be used for a dairy-free option.
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, mash the ripe bananas and mix in the sugar, egg, and melted butter.
- In another bowl, combine the flour, baking soda, and cinnamon. Gradually add the dry ingredients to the banana mixture.
- Pour the batter into the prepared loaf pan and set aside.
- For the crumb topping, mix together brown sugar, flour, cinnamon, and butter until crumbly. Sprinkle on top of the batter.
- Bake in the preheated oven for 60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store leftover banana bread in an airtight container for freshness. You can also freeze slices for later use.