Description
Moist banana bread topped with a buttery cinnamon crumb topping, perfect for breakfast or snack.
Ingredients
Scale
- 3–4 ripe bananas medium or large, with brown spots
- 2 Tbsp brown sugar for banana mixture
- 1½ tsp vanilla extract
- ¾ tsp ground cinnamon for bread
- ½ cup butter softened to room temperature
- 1 cup white sugar
- 2 large eggs room temperature
- 2 cups all-purpose flour for bread
- 1 tsp baking soda
- ¼ tsp salt
- 2 Tbsp sour cream or Greek yogurt
- 1 cup all-purpose flour for topping
- 1 cup brown sugar packed
- 1 tsp ground cinnamon for topping
- 6 Tbsp cold butter cut into cubes
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mash the bananas until smooth.
- Add brown sugar, vanilla extract, and sour cream (or Greek yogurt) to the bananas and mix well.
- Stir in softened butter, white sugar, and eggs until fully combined.
- In a separate bowl whisk together flour, ground cinnamon, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just incorporated.
- In a small bowl combine flour, packed brown sugar, cinnamon, and cold butter cubes; use fingertips to blend into a crumbly topping.
- Spread the batter evenly in the prepared pan and sprinkle the crumb topping over the surface.
- Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a richer flavor, use very ripe bananas and let the batter rest for 10 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: baking
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: banana,bread,crumb topping,quick bread,cinnamon