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–+ servings
moist banana loaf with crumble

Banana Bread With Cinnamon Crumble

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 loaf pan (9x5 inch)
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Fork
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Wire rack

Ingredients
  

  • 4 medium ripe bananas mashed
  • 100 gram unsalted butter melted and cooled
  • 150 gram granulated sugar
  • 50 gram light brown sugar packed
  • 2 large eggs at room temperature
  • 5 milliliter vanilla extract
  • 190 gram all-purpose flour
  • 5 gram baking soda
  • 2 gram fine salt
  • 2 gram ground cinnamon
  • 60 gram all-purpose flour
  • 50 gram light brown sugar packed
  • 30 gram granulated sugar
  • 4 gram ground cinnamon
  • 60 gram cold unsalted butter cubed

Instructions
 

  • Preheat the oven to 175°C and lightly grease and line a 9x5 inch loaf pan with parchment paper.
  • In a mixing bowl whisk together the flour, baking soda, salt, and cinnamon until well combined.
  • In a second mixing bowl whisk the melted butter, granulated sugar, and brown sugar until smooth.
  • Add the mashed bananas, eggs, and vanilla extract to the butter mixture and whisk until fully combined.
  • Gently fold the dry ingredients into the wet ingredients with a spatula just until no dry streaks remain, being careful not to overmix.
  • In a clean bowl make the crumble by mixing flour, brown sugar, granulated sugar, and cinnamon.
  • Add the cold cubed butter to the crumble mixture and cut it in with a fork or fingers until large clumps form.
  • Pour the banana bread batter into the prepared loaf pan and smooth the top with a spatula.
  • Evenly sprinkle the cinnamon crumble over the surface of the batter, pressing very lightly so it adheres.
  • Bake for 50 to 55 minutes or until a skewer inserted into the center comes out with just a few moist crumbs.
  • Place the pan on a wire rack and let the banana bread cool in the pan for 15 minutes.
  • Carefully lift the banana bread from the pan using the parchment and let it cool on the wire rack for at least 5 more minutes before slicing.

Notes

For extra success, use very ripe bananas with plenty of brown spots for the deepest flavor and natural sweetness, and avoid overmixing the batter so the loaf stays tender instead of dense. If the crumble starts to brown too quickly, loosely tent the bread with foil during the last 10 to 15 minutes of baking. Letting the bread rest fully before slicing helps the crumb set and keeps slices from falling apart. You can add 60 grams of chopped nuts or chocolate chips to the batter for variation, and store leftovers wrapped at room temperature for up to three days or freeze slices individually for quick breakfasts.
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