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Cinnamon Crunch Banana Bread

A slice of moist cinnamon crunch banana bread with a gooey cinnamon swirl and crunchy topping.
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A bakery-style banana loaf with a crunchy cinnamon streusel topping. This recipe offers dairy-free and egg-free options for a healthier treat.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened (or dairy-free butter substitute)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature (or 2 flax eggs: 2 tbsp flaxseed meal + 6 tbsp water, let sit for 5 minutes)
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2–3 medium)
  • ½ cup buttermilk (or dairy-free milk + 1 tsp lemon juice, let sit for 5 minutes)
  • For the Cinnamon Crunch Topping:
  • ½ cup all-purpose flour
  • ½ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter, cold and cubed (or dairy-free butter substitute)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time (or the flax egg mixture), then stir in the vanilla extract.
  5. In a small bowl, mash the ripe bananas until smooth.
  6. Add the mashed bananas and buttermilk (or dairy-free alternative) to the wet ingredients and mix until just combined.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  8. Prepare the cinnamon crunch topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  9. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon crunch topping over the batter.
  10. Pour the remaining batter over the topping. Sprinkle the remaining cinnamon crunch topping evenly over the top.
  11. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For best results, use very ripe bananas.
  • You can slice and freeze cooled banana bread for easy breakfasts. Wrap individual slices tightly in plastic wrap, then place in a freezer bag. Reheat in the toaster or microwave.
  • Adjust the amount of cinnamon in the topping to your preference.

Nutrition

Find it online: https://tastethisplate.com/cinnamon-crunch-banana-bread/