Description
Classic banana bread topped with sweet, buttery cinnamon crumbs. This moist, tender loaf uses overripe bananas and bakes into golden perfection with a crunchy crust.
Ingredients
For the Banana Bread:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
3/4 cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (3 large bananas)
1/4 cup buttermilk or sour cream
For the Cinnamon Crumb Topping:
1/3 cup all-purpose flour
1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
Pinch of salt
3 tablespoons cold butter, cut into small pieces
Instructions
1. Preheat oven to 350°F. Grease 9×5-inch loaf pan generously and line with parchment paper if desired. Let eggs and buttermilk come to room temperature.
2. Combine flour, brown sugar, cinnamon, and salt for topping in small bowl. Add cold butter pieces and work in with pastry cutter or fingers until mixture forms coarse crumbs. Refrigerate while making batter.
3. Whisk together flour, baking soda, baking powder, salt, and cinnamon in medium bowl. Set aside.
4. Whisk melted butter and brown sugar in large bowl until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla.
5. Fold in mashed bananas and buttermilk until well combined. Batter will look lumpy from bananas.
6. Add dry ingredients to wet ingredients and fold gently with rubber spatula just until flour disappears. Don’t overmix.
7. Pour batter into prepared loaf pan and smooth top. Sprinkle cinnamon crumb topping evenly over entire surface.
8. Bake 55-65 minutes until toothpick inserted in center comes out with just a few moist crumbs. Tent with foil if top browns too quickly.
9. Let cool in pan 10-15 minutes, then turn out onto wire rack. Cool completely before slicing cleanly.
Notes
Use bananas covered in brown spots for best flavor.
Don’t overmix batter or bread becomes tough.
Line pan with parchment paper for easy removal.
Freeze overripe bananas in peels and thaw when needed.
Add 1/2 cup chocolate chips or chopped walnuts for variation.
Store wrapped tightly at room temperature for 3-4 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American