Description
This Cinnamon Crunch Banana Bread is soft, moist, and packed with banana flavor, topped with a sweet and crunchy cinnamon-sugar topping. It’s an easy-to-make treat that’s perfect for cozy mornings, brunch, or an afternoon snack!
Ingredients
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For the Banana Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup sour cream or Greek yogurt (for extra moisture)
For the Cinnamon Crunch Topping:
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Grease or line a 9×5-inch loaf pan with parchment paper.
Step 2: Make the Banana Bread Batter
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together melted butter, brown sugar, eggs, and vanilla until smooth.
- Stir in mashed bananas and sour cream (or Greek yogurt) until well combined.
- Gently fold in the dry ingredients until just combined—don’t overmix!
Step 3: Make the Cinnamon Crunch Topping
- In a small bowl, mix sugar, brown sugar, cinnamon, and melted butter until crumbly.
Step 4: Assemble & Bake
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle the cinnamon crunch topping evenly over the batter.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use whole wheat flour for a healthier twist.
- Add ½ cup chopped walnuts or pecans for extra crunch.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.