Description
This Cinnamon Crunch Banana Bread is a moist, tender loaf packed with sweet banana flavor and topped with a crunchy cinnamon-sugar streusel. It’s perfect for breakfast, brunch, or a comforting dessert that pairs beautifully with a cup of coffee or tea.
Ingredients
Units
Scale
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
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
For the Cinnamon Crunch Topping:
- 1/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1/2 cup chopped walnuts or pecans (optional, for extra crunch)
Instructions
-
Preheat oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. -
Make the batter:
- In a large mixing bowl, combine the mashed bananas, melted butter, and sugar. Mix until well combined.
- Add eggs and vanilla extract, and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
-
Prepare the cinnamon crunch topping:
- In a small bowl, combine brown sugar, granulated sugar, cinnamon, melted butter, and nuts (if using). Mix until crumbly.
-
Assemble and bake:
- Pour the banana bread batter into the prepared loaf pan and spread evenly.
- Sprinkle the cinnamon crunch topping evenly over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and serve:
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
- Slice and serve warm or at room temperature.
Notes
- For extra moisture, add 1/4 cup sour cream or Greek yogurt to the batter.
- Swap walnuts or pecans for chocolate chips for a sweeter twist.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week