This Cinnamon Crunch Banana Bread is so moist and full of flavor! This recipe is simple and uses everyday ingredients that you probably already have in your pantry.
Banana bread is a classic recipe that goes great with coffee in the morning or in the afternoon. It’s also amazing when used to make my bomb Banana Bread French Toast Recipe! Now i’ve tried many many banana bread recipes made by others, bakeries etc. But, this one might just be my favorite. I think it’s because of the cinnamon crunch baked on top. Literally amazing. Like, imagine biting into a warm moist piece of banana bread with gaslight crunch on top. What’s not to love about that?
HOW DO I MASH BANANAS?
You can break up or slice the ripe bananas into large pieces and place them in a medium bowl. Start by beating on low with a hand mixer, then gradually increase the speed as the bananas break down into mashed bananas. If you don’t have a hand mixer or stand mixer you can certainly just use a fork and mash them up.
CAN I FREEZE BANANA BREAD?
Absolutely! You will want to follow the steps below.
- Cool the banana bread completely.
- I recommend slicing the loaf and tightly wrapping it in plastic wrap or aluminum foil.
- Place wrapped banana bread in a large freezer-friendly storage bag.
- Date the bag and freeze for up to 2-3 months.
- To thaw the bread, you can thaw in the refrigerator or at room temperature.
Questions about this Cinnamon Crunch Banana Bread? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Cinnamon Crunch Banana Bread
For the Banana Bread
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 2 Teaspoons Ground Cinnamon
- 1 Stick Butter, Room Temperature
- ¾ Cup Light Brown Sugar
- 2 Eggs, Room Temperature
- ⅓ Cup Sour Cream
- 4 Ripe Bananas, Mashed
- 1 Tablespoon Vanilla Extract
For the Cinnamon Crunch Topping
- ½ Cup All Purpose Flour
- ½ Cup Brown Sugar
- 1 Teaspoon Ground Cinnamon
- 1 Stick Cold Butter, Cubed, start with a half stick then gradually add more butter if needed
- Preheat your oven to 350°F. Spray a standard 9 x 5 inch loaf pan with non stick cooking spray and set aside. You can line the pan with parchment paper if you'd like for easy removal, however it's optional.
- In a large bowl, whisk the flour, baking soda, salt, and cinnamon together.
- In another bowl, with a hand mixer using the paddle or whisk attachment, beat the butter and brown sugar together on medium-high speed until smooth.
- On medium speed, add the eggs one at a time, continue beating after each has been added. Add in the sour cream, mashed bananas, and vanilla extract on medium speed until combined.
- Slowly beat the dry ingredients into the wet ingredients on low speed until there are no remaining flour pockets.
- Pour the batter into the prepared loaf baking pan. Whisk the flour, brown sugar, and cinnamon together then cut in the cold butter with a fork until crumbles form. Sprinkle on top of the batter. *See note regarding extra crumble
- Bake for 50-60 ish minutes. You can create an aluminum foil tent on top of the loaf pan and loosely cover half way through to help prevent the top from getting too brown.
- When a toothpick inserted in the center of the loaf comes out clean, the bread is done. Remove from the oven and allow the bread to cool completely. Enjoy!
- Note that there may be extra crumble topping remaining so you can feel free to add or discard once you cover the top of the batter.
- Also keep in mind that when making crumble you should not use your hands because the heat from your hands will warm the butter. Using room-temperature or melted butter will cause the topping to spread out and flatten when it bakes which will overflow.
- If you decide to cover the top loosely with aluminum foil half way through, please keep in mind that you must LOOSELY cover, not completely cover. Create a tent on top of the loaf pan.