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Cinnamon Crunch Banana Bread with a Crumble Topping

A delightful twist on classic banana bread featuring a soft, moist texture and a crispy, fragrant crumble topping.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Bread
  • 3 pieces very ripe bananas, mashed (about 1 1/2 cups) The riper the bananas, the sweeter your bread will be.
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 3/4 cup packed brown sugar
  • 1/4 cup plain yogurt
  • 2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
For the Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 1/2 tsp ground cinnamon
  • 5 tbsp cold unsalted butter, cubed

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the mashed bananas, vegetable oil, eggs, brown sugar, yogurt, and vanilla extract. Whisk together until well blended.
  3. In another bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. Gradually fold this mixture into the wet ingredients using a spatula until just combined.
  4. In yet another bowl, mix the flour, brown sugar, and cinnamon for your crumble topping. Cut in the cold butter cubes until the mixture resembles coarse crumbs.
  5. Pour the banana bread batter into the prepared loaf pan and sprinkle the crumble topping evenly on top.
Baking
  1. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store your banana bread tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to a week. Slice and freeze for longer storage.