Cinnamon crunch banana bread transforms the typical banana bread and adds a cinnamon crunch top layer that is buttery with a addicting crunch!
If you love bananas then this cinnamon crunch banana bread is perfect to use up those ripe bananas you have laying around! The warm aroma of cinnamon combined with the sweet essence of ripe bananas creates quite the experience for your senses.
It’s special because the topping adds a delightful crunch to the moist banana bread, taking your traditional favorite to a whole new level. Whether enjoyed as a cozy breakfast treat or a comforting snack, this cinnamon crunch banana bread is sure to be a hit with your family.
Say hello to your new go-to recipe that strikes the perfect balance between familiar flavors and exciting new textures.
How To Make Cinnamon Crunch Banana Bread
Ingredients you’ll need
- Bananas
- All-purpose flour
- Butter
- Egg
- Granulated sugar
- Baking soda
- Brown sugar
- Cinnamon
- Vanilla extract
Tips, where it can go wrong
- This recipe is going to fill the loaf pan to the max. You could use an 9×5 but the top will be super flat. While baking, I suggest add something under the loaf pan to catch any sugar that may spill over out of the pan.
- If you don’t have a pastry cutter, melt the butter and reduce the butter by half. You want the sugar and cinnamon to somewhat be dry to produce that crunchy texture on top.
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Cinnamon Crunch Banana Bread
Equipment
- 8×4 loaf pan
Ingredients
- 1.5 cup banana (3-4 mashed bananas, depending on size)
- 6 tablespoon butter (melted)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1.5 cup all-purpose flour (205g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon crunch mixture
- 3/4 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon
- 4 tablespoon butter (cold )
Instructions
- Preheat the oven to 350℉.
- In a bowl, combine the brown sugar, flour, cinnamon then mash in the cold butter until you have crumbles. Set that to the side.
- Mash up the bananas then whisk in an egg, melted butter, vanilla and granulated sugar. In a separate bowl, mix together the all-purpose flour and baking soda. Combine the dry and wet ingredients, do not over-mix.
- In a lined loaf pan, pour in half the banana bread batter. Then, scatter half the crumbles across the middle. Add the remaining batter on top of the crumbles. Then finish the top of the banana bread with the remaining crumbles.
- Place in the oven and bake for 50 minutes or until the banana bread is cooked through. Ovens will vary, start checking around 40 minutes to be safe. You may need an hour or more depending on your oven.
- When finished, allow to cool fully before cutting and serving, enjoy!
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Can’t wait to try this recipe. Wondering if it will work in cupcakes tins?
I can’t see why it wouldn’t. I’d just keep an eye on the baking time since they are in smaller portions. They’ll cook a bit faster that way.