This Cinnamon Crumble Banana Bread is the only banana bread recipe you’ll ever need! It’s moist and full of banana flavor. The cinnamon crumble on top takes this banana bread from ordinary to extraordinary!
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Every grocery list I ever make, I always includes bananas. The girls eat them for a quick snack, a scrumptious peanut butter and banana sandwich for lunch, or I chop them up and freeze them for smoothies.
However, no matter how many we consume, there seems to always be two or three that always get left on the counter a bit too long. My girls are a lot like me when it comes to bananas, we prefer them a bit on the greener side.
Just a hint of green along the edges is how we like them. So anything beyond that ends up chopped for those smoothies or in recipes; like this Cinnamon Crumble Banana Bread.
Banana bread isn’t something new in our house, we’ve made probably no less than a hundred recipes. Yet, we always come back to this one. It’s just perfection in every bite.
The banana bread is moist, packed full of banana flavor, and the topping is well, partly an obsession. < —- Have you seen how many recipes I have with crumble on top?! There is an Apple Crumble, Blueberry Apple Crumble, Strawberry Rhubarb Crumble, and Peach Crumble!
If crumble isn’t your thing (we can still be friends, I suppose), then you can always give our Peanut Butter White Chocolate Chip Banana Bread, or our Cinnamon Swirl Pumpkin Banana Bread a try. But, I urge you to give this one a try first, because I am pretty sure that it will turn you into a crumble lover as well.
Can you make this without the crumble?
Sure. If you do though, just know you’re making banana bread. Although it’s totally yummy, like all banana breads, the crumble takes this one to the next level!
Oh no! My bananas aren’t ripe enough, can I still make this?
Yes, but you’re going to have to quickly ripen them in the oven. No big deal, I’ve done this before numerous times. Here’s how:
Place your unpeeled bananas on a lined baking sheet. Place them in a 300 degree oven, and bake for 15 to 30 minutes. You will know when they are ready because the peel will be black and shiny. Allow to cool before touching! I’ve made the mistake of burning my fingers before, and hot banana is like hot melted sugar.
What’s the best pan to make this in?
Can I use regular milk instead of buttermilk?
Why would you?! I have included a great little trick in the recipe card on how to make your own in about 2 minutes. It’s simple!
Help! My banana bread is turning too dark, and it’s not getting done in the center.
This happens to the best of us. Since bananas aren’t all created equal in size, it’s likely there is a little too much banana/moisture. NO problem. Using a piece of foil, tent the top, and continue baking, checking every 5 minutes, until it’s done.
Can I add nuts or chocolate chips?
Yes! Add no more than 1/2 cup of either. If you want both, use 1/4 cup nuts and 1/4 cup chocolate chips.
Can I use margarine in place of the butter?
No. If you attempt using margarine the crumble will be not be the consistency that you need, and it simply won’t turn out right.
Wanna make these into muffins?
No problem! It will yield 12 muffins. Filling about 3/4 full. You can bake at the same temp, but your time will be reduced. I’d check the muffins at 15 to 18 minutes in, and if needed longer, only go in three minute increments.
Here are some other really yummy banana bread recipes I think you’ll enjoy:
- Peanut Butter & Jelly Banana Bread
- Chai Spiced Banana Bread
- Double Chocolate Banana Bread
- Funfetti Banana Bread
- Blueberry Banana Bread
- 2-3 overripe bananas mashed
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 egg
- 1 cup sugar
- 1/2 cup butter room temperature
- 1 teaspoon vanilla
- 1/2 cup buttermilk *
- 1/2 cup powdered sugar
- 1/2 cup all purpose flour
- 4 tablespoons butter melted
- 1/2 teaspoon cinnamon
- Preheat the oven to 350 degrees and grease a loaf pan. Grease with butter, spray oil, etc, and dust with flour.
- In a large bowl beat together the sugar, egg and vanilla until combined.
- Add the butter and beat until smooth.
- Beat in the buttermilk and bananas.
- In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon.
- Slowly stir the dry ingredients into the wet until it's fully incorporated.
- Pour the batter into your prepared loaf pan.
- Make your crumble by mixing together all of the ingredients in a small bowl.
- Using your fingers crumble across the top of your batter evenly.
- Bake for 45-60 minutes or until a tooth pick comes out clean.
- Allow to cool completely before removing from the pan and slicing.
* Don't have buttermilk? Make your own using 1/2 tablespoon lemon juice and whole milk. Pour your 1/2 tablespoon of lemon juice in the bottom of a liquid measuring cup and fill to the 1/2 cup line with whole milk.
Amount Per Serving: Calories: 272 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 40mg Sodium: 256mg Carbohydrates: 42g Fiber: 1g Sugar: 22g Protein: 3g