Banana Bread With Cinnamon Crumble

There’s something about the smell of banana bread in the oven—the warm cinnamon, the buttery crumb turning golden, the sweet banana scent wrapping around the whole kitchen.

This banana bread with cinnamon crumble is a cozy dessert (or snack) that feels like a hug in loaf form, yet it’s simple enough to pull together in under 20 minutes before baking.

It’s perfect for beginners, busy families, and anyone who leans on baking for comfort.

I first made it on a gray Sunday when the week ahead felt overwhelming and the fruit bowl was full of spotty bananas.

While it baked, the house slowly filled with that comforting aroma, and by the time it cooled, everyone had drifted into the kitchen. It’s ideal for Sunday suppers, last‑minute cravings, casual gatherings, or packing into lunchboxes.

Ready to bring this cinnamon-scented banana bread to life?

Why You’ll Love It

• Delivers bold flavor from extra-ripe bananas and a buttery cinnamon crumble.
• Stays incredibly moist with melted butter and plenty of mashed bananas.
• Uses simple pantry staples—no mixers or fancy equipment required.
• Bakes as one impressive loaf, perfect for sharing or gifting.
• Freezes beautifully, ideal for make-ahead breakfasts and snacks.

Ingredients

• 4 medium ripe bananas mashed — use very spotty bananas for best flavor
• 100 g unsalted butter melted and cooled — real butter, not margarine
• 150 g granulated sugar — standard white sugar works well here
• 50 g light brown sugar packed — adds moisture and caramel notes
• 2 large eggs at room temperature — room temp helps batter mix evenly
• 5 ml vanilla extract — choose pure vanilla for better aroma
• 190 g all-purpose flour — measure by weight for accuracy
• 5 g baking soda — make sure it’s fresh for proper rise
• 2 g fine salt — balances sweetness and enhances flavor
• 2 g ground cinnamon — gives the loaf a warm spice note

Crumble Topping

• 60 g all-purpose flour — forms the base of the crumble
• 50 g light brown sugar packed — adds chew and molasses flavor
• 30 g granulated sugar — for extra sweetness and crunch
• 4 g ground cinnamon — for a strongly spiced topping
• 60 g cold unsalted butter cubed — must be cold to stay crumbly

Step-by-Step Method

Preheat & Prepare Pan

Preheat your oven to 175°C. Lightly grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang for easy lifting. Greasing first helps the paper stick in place.

Set the pan aside while you prepare the batter and crumble so everything is ready to go straight into the oven.

Combine Dry Ingredients

Whisk together 190 grams flour, baking soda, salt, and cinnamon in a mixing bowl. Break up any small lumps as you whisk.

Mixing these dry ingredients thoroughly makes certain the leavening and seasoning are evenly distributed. Set the bowl aside so it’s ready to fold into the wet ingredients later without delay.

Mix Sugars & Butter

In a second bowl, whisk the melted, cooled butter with granulated and brown sugars until the mixture looks smooth and slightly thickened. Make certain the butter isn’t hot, or it could scramble the eggs later.

This step helps dissolve the sugars and creates a flavorful base for the banana bread batter.

Add Bananas, Eggs & Vanilla

Mash the ripe bananas until mostly smooth with some small lumps. Add them to the sugar–butter mixture with the room-temperature eggs and vanilla.

Whisk until everything looks cohesive and creamy. Well-mixed wet ingredients help the batter bake evenly and give the loaf a consistent, tender crumb.

Fold in Dry Ingredients Gently

Tip the dry mixture into the wet ingredients. Use a rubber spatula to fold just until no dry streaks remain.

Turn the bowl as you fold, scraping the sides and bottom. Stop mixing as soon as the batter is combined. Overmixing develops gluten and can make the finished banana bread tough and dense.

Mix the Crumble Base

In a clean bowl, combine the crumble flour, brown sugar, granulated sugar, and cinnamon. Stir with a fork until everything is evenly blended and no pockets of sugar remain.

This ensures the flavors are balanced in every bite of the crumble topping before you add the cold butter and form clumps.

Cut in the Cold Butter

Add the cold cubed butter to the crumble mixture. Use a fork or your fingertips to cut and rub the butter into the dry ingredients.

Work quickly so the butter stays cold. Stop when you have pea- to marble-sized clumps. These clumps will bake into a crisp, cinnamon-scented crumble layer on top.

Fill Pan & Add Crumble

Pour the banana bread batter into the prepared loaf pan. Smooth the surface with a spatula to create an even layer.

Sprinkle the crumble mixture evenly over the top, covering all visible batter. Press very lightly so it adheres without compressing the batter. An even layer ensures consistent texture and browning.

Bake Until Just Done

Place the pan on the center rack and bake for 50–55 minutes. Check doneness by inserting a skewer in the center; it should come out with a few moist crumbs, not wet batter.

If the crumble browns too quickly, loosely tent with foil. Avoid overbaking to keep the bread moist and tender inside.

Cool & Slice

Set the pan on a wire rack and cool the banana bread in the pan for 15 minutes. Use the parchment overhang to lift the loaf out carefully.

Transfer it to the rack and cool at least five more minutes before slicing. This short rest helps the crumb set, making cleaner slices that hold together well.

Ingredient Swaps

• Butter: Swap with an equal amount of neutral oil for a softer crumb, or use vegan butter or melted coconut oil for a dairy-free loaf.
• Eggs: Replace each egg with 60 g unsweetened applesauce or 1 tablespoon ground flaxseed + 3 tablespoons water (rest 5 minutes).
• Flour: Use a 1:1 gluten-free baking blend; whole-wheat pastry flour can replace up to half the all-purpose for a heartier texture.
• Sugar: Use all granulated or all brown sugar if needed; coconut sugar works in both batter and crumble (flavor will be slightly deeper/caramel-like).
• Add-ins: Swap chocolate chips for nuts, seeds, or dried fruit to match budget or pantry staples without affecting structure.

You Must Know

• Doneness – If the top crumble looks done but the center feels soft when you press it lightly, leave it in until a skewer comes out with a few moist crumbs (not wet batter) from the very center; the heavy banana makes the middle slow to set.
• Avoid – Avoid cutting while hot; wait at least 20 minutes total (15 in the pan + 5+ on the rack) until the loaf feels just warm to the touch, or the crumb will tear and slices will collapse.
• Troubleshoot – If the loaf sinks in the middle as it cools, you likely used under-ripe bananas or measured them too heavy (aim for about 450–500 g peeled); too much moisture or underbaking keeps the structure from holding.
• Flavor Boost – For deeper banana and spice flavor, use bananas that are heavily speckled and soft with a strong aroma, and increase cinnamon up to 3 g in the batter; you’ll notice a darker, more fragrant crumb after 24 hours.
• Scale – To make 2 loaves, multiply every ingredient by 2 (total batter about 1.8–2.0 kg); use two 9×5 pans on the middle rack and extend time only if needed (check each at 45 minutes, then every 5 minutes).

Serving Tips

• Serve warm slices with a pat of salted butter or cinnamon-honey butter.
• Pair with vanilla ice cream and a drizzle of caramel for dessert.
• Plate with Greek yogurt and fresh berries for a breakfast-style treat.
• Add a dusting of powdered sugar and a sprinkle of chopped toasted nuts on top.
• Serve alongside hot coffee or chai to complement the cinnamon crumble flavor.

Storage & Make-Ahead

Banana bread keeps well, tightly wrapped, in the fridge for up to 5 days.

For make-ahead, cool completely, slice, then wrap individual pieces and freeze up to 3 months.

Thaw slices at room temperature or warm briefly in the microwave or toaster for a freshly baked taste.

Reheating

Reheat slices gently: in microwave at 50% power for 15–25 seconds.

In a 150°C oven wrapped in foil for 8–10 minutes.

Or on a covered skillet over low heat.

Banana Bread in Movies

On-screen kitchens always feel a little warmer to me when a loaf of banana bread appears, its crackled top catching the light like a quiet promise of comfort.

I always lean a little closer to the screen, as if I could catch the faint whisper of cinnamon rising with the steam.

Notice how directors use banana bread as shorthand: a parent waiting up, a friend arriving with a foil‑wrapped loaf, a character finding their footing in a new city.

It signals safety, reconciliation, and the kind of everyday love that doesn’t need speeches.

When you bake this cinnamon‑crumbled version, you can borrow that cinematic language at home—slice it thick, serve it warm, and let your kitchen play the role of the coziest movie set.

Final Thoughts

Give this banana bread with cinnamon crumble a try and enjoy how simple ingredients turn into something special.

Don’t hesitate to tweak it with your favorite add-ins—like nuts, chocolate chips, or a touch of extra cinnamon—to make it your own.

Frequently Asked Questions

Can I Make This Banana Bread in a Gluten-Free or Vegan Version?

Yes, you can. I’d swap flour for a 1:1 gluten‑free blend, butter for vegan butter or coconut oil, eggs for flax “eggs,” then bake until your kitchen smells like warm, spiced banana clouds.

How Do I Adjust the Recipe for High-Altitude Baking Conditions?

You’ll adjust for altitude by baking hotter and drier: I’d raise oven to 185°C, cut sugar 2 tablespoons, add 1 extra tablespoon flour, reduce baking soda to ¾ teaspoon, and check doneness 5–8 minutes earlier.

Is This Recipe Suitable for People With Diabetes or on Low-Sugar Diets?

It’s not ideal for strict diabetes or low-sugar needs as written. I’d invite you to swap sugars for approved sweeteners, reduce crumble, and pair a thin, warm slice with protein for steadier blood sugar.

What’s the Best Way to Gift-Wrap This Loaf for Special Occasions?

Wrap the cooled loaf in parchment, tie it snug with twine, then nestle it in a kraft box. I’d add a sprig of rosemary, handwritten tag, and soft tissue so it feels like edible warmth.

How Can I Turn This Recipe Into Banana Bread Muffins or Mini Loaves?

You can, and it’s simple: I’d scoop the batter into lined muffin tins or mini loaf pans, fill ¾ full, add crumble, then bake at 175°C for about 18–25 minutes, checking with a toothpick.