Cinnamon Crumb Banana Bread (Print Version)
Soft, aromatic banana bread with a delicious cinnamon crumb topping. Perfect for any time of day.
# What You'll Need:
→ For the Banana Bread
01 - 1 ½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ¼ teaspoon salt
04 - ½ teaspoon ground cinnamon
05 - ½ cup unsalted butter, softened
06 - ¾ cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 3 ripe bananas, mashed (about 1 ¼ cups)
10 - ¼ cup plain yogurt or sour cream
→ For the Cinnamon Crumb Topping
11 - ½ cup all-purpose flour
12 - ¼ cup brown sugar, packed
13 - 1 teaspoon ground cinnamon
14 - ¼ teaspoon salt
15 - ¼ cup unsalted butter, melted
# How to Make It:
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. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
08 - Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The crumb topping turns into this buttery cinnamon sugar crisp that makes every bite feel special
- It uses up those overripe bananas sitting on your counter that you almost forgot about
02 -
- Overmixing the batter will make your bread tough instead of tender, so stop as soon as the flour disappears
- The bread is done when the top is golden and a tester inserted in the center comes out with just a few moist crumbs
03 -
- Use the paddle attachment on your stand mixer to cream the butter and sugar for the lightest texture
- Let the bread cool completely before wrapping it or the crust will get soggy