Cinnamon Crunch Banana Bread Recipe

This Cinnamon Crunch Banana Bread takes classic banana bread to the next level with a sweet, crunchy cinnamon topping. Soft, moist, and packed with banana flavor, this easy-to-make loaf is perfect for breakfast, a snack, or even dessert. The warm cinnamon spice and crunchy streusel topping provide the perfect contrast to the tender, fluffy bread—this recipe is sure to become a family favorite!

Why You’ll Love This Recipe

If you love traditional banana bread, this recipe adds an extra layer of flavor and texture with its irresistible cinnamon-sugar crunch topping. It’s a great way to use up overripe bananas, and the addition of cinnamon brings warmth and depth to every bite. Perfect for brunch, packed lunches, or an afternoon coffee break, this banana bread stays moist for days and freezes beautifully.

Ingredients

this Recipe

For the banana bread:

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup plain yogurt or sour cream (for extra moisture, optional)

For the cinnamon crunch topping:

• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, melted
• 1/4 cup all-purpose flour

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the banana bread:

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mix wet ingredients: In a large bowl, combine the mashed bananas, melted butter, sugar, eggs, vanilla extract, and yogurt (if using). Stir until smooth.
3. Mix dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Combine: Add the dry ingredients to the wet ingredients and mix until just combined—do not overmix to keep the bread light and fluffy.

Prepare the cinnamon crunch topping:

5. Make the topping: In a small bowl, combine brown sugar, granulated sugar, cinnamon, melted butter, and flour. Mix until crumbly.

Assemble and bake:

6. Pour the batter: Pour the banana bread batter into the prepared loaf pan and smooth the top with a spatula.
7. Add the topping: Sprinkle the cinnamon crunch mixture evenly over the top of the batter.
8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the loaf with aluminum foil during the last 10-15 minutes of baking.
9. Cool: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serve:

10. Slice and enjoy: Serve warm or at room temperature. Enjoy plain, or with a smear of butter!

Servings and Timing

• Servings: 10-12 slices
• Prep time: 15 minutes
• Cook time: 50-60 minutes
• Total time: 1 hour 15 minutes

Variations

• Nutty crunch: Add 1/2 cup chopped walnuts or pecans to the batter or topping for extra crunch.
• Chocolate twist: Fold 1/2 cup chocolate chips into the batter for a chocolate-banana combo.
• Healthier version: Replace half the all-purpose flour with whole wheat flour, and reduce the sugar slightly for a healthier loaf.
• Gluten-free option: Use a 1:1 gluten-free flour substitute.

Storage/Reheating

• Storage: Store banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
• Freezing: Wrap the cooled loaf tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight at room temperature.
• Reheating: Warm slices in the microwave for 15-20 seconds or in a toaster oven for a crispier texture.

FAQs

1. Can I use frozen bananas?

Yes! Thaw the bananas completely and drain any excess liquid before mashing and adding them to the batter.

2. Can I make this recipe without eggs?

Yes, you can use a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) or 1/4 cup unsweetened applesauce as an egg substitute.

3. Why is my banana bread dry?

Dry banana bread can result from overmixing the batter or overbaking. Make sure to measure the flour correctly and bake only until a toothpick comes out clean.

4. Can I use oil instead of butter?

Yes, replace melted butter with an equal amount of vegetable oil or coconut oil for a slightly different texture and flavor.

5. How do I make the banana bread extra moist?

Adding yogurt, sour cream, or even a tablespoon of milk will help keep the bread moist for longer.

6. Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar by 1/4 cup without affecting the texture too much, especially if your bananas are very ripe.

7. Why did my cinnamon topping sink?

If the batter is too thin or the topping is too heavy, it might sink. Ensure the batter is thick enough, and gently press the topping onto the batter before baking.

8. Can I add fruit to the batter?

Yes! Add 1/2 cup of diced apples or blueberries for extra fruitiness.

9. What’s the best way to mash bananas?

Use a fork, potato masher, or even a hand mixer for a smooth mash.

10. Can I double the recipe?

Yes, double the ingredients and use two loaf pans. Bake both loaves at the same temperature but check doneness with a toothpick since the baking time may vary.

Conclusion

This Cinnamon Crunch Banana Bread is a delightful twist on the classic, offering a perfect balance of soft, moist bread and a crunchy, cinnamon-sugar topping. Whether served for breakfast, as a snack, or dessert, every bite offers warmth, sweetness, and comforting flavors. Easy to make and even easier to love, this banana bread is guaranteed to become a household favorite!

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