Cinnamon Crumb Banana Bread (Print Version)

Moist banana bread with crunchy cinnamon sugar topping, ideal for breakfast or dessert.

# What You’ll Need:

→ Banana Bread

01 - 1 ½ cups all-purpose flour
02 - 1 tsp baking soda
03 - ¼ tsp salt
04 - ½ tsp ground cinnamon
05 - ½ cup unsalted butter, softened
06 - ¾ cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 tsp pure vanilla extract
09 - 3 ripe bananas, mashed (about 1 ¼ cups)
10 - ¼ cup plain yogurt or sour cream

→ Cinnamon Crumb Topping

11 - ½ cup all-purpose flour
12 - ¼ cup brown sugar, packed
13 - 1 tsp ground cinnamon
14 - ¼ tsp salt
15 - ¼ cup unsalted butter, melted

# Steps:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a bowl, mix flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until crumbly. Set aside.
03 - In a medium bowl, whisk together flour, baking soda, salt, and cinnamon for the bread.
04 - In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla.
05 - Mix in mashed bananas and yogurt (or sour cream) until just combined.
06 - Gently fold the dry ingredients into the wet mixture until no flour streaks remain—do not overmix.
07 - Pour batter into prepared loaf pan. Evenly sprinkle the cinnamon crumb topping over the batter.
08 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
09 - Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • The crumb topping creates this incredible crunchy texture that contrasts perfectly with the moist tender bread underneath
  • It uses up those sad brown bananas that always seem to accumulate on the counter
02 -
  • Overmixing the batter makes tough bread, so stop as soon as the flour disappears
  • The crumb topping can sink slightly during baking, but that is completely normal and still tastes amazing
03 -
  • Use bananas that are almost completely black for the sweetest, most intense banana flavor
  • Let the bread cool completely before slicing or it will be gummy in the center

Go Back