About the Recipe
There’s something undeniably comforting about the aroma of banana bread baking in the oven. This version takes the classic loaf up a notch with a buttery cinnamon crumble topping that adds just the right amount of crunch to every bite. Perfect for breakfast, an afternoon snack, or even dessert, it’s a recipe that combines simplicity with a touch of indulgence. Using ripe bananas ensures natural sweetness and a moist crumb, while the crumble makes it feel extra special.
Ingredients
1/2 cup melted butter or oil
1 cup sugar
2 large eggs
1 teaspoon vanilla extract or essence
3 medium ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
For the Crumble Topping:
1/2 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons white/granulated sugar
4 tablespoons melted butter
1/2 teaspoon ground cinnamon (optional)
pinch of salt
Preparation
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
In a large mixing bowl, whisk together mashed bananas. Add oil or melted butter, sugar, eggs and vanilla, mixing until smooth.
In a separate bowl, whisk together flour, baking soda, and salt and cinnamon. Fold the dry ingredients into the wet mixture until just combined; do not overmix.
For the crumble, in a small bowl, melt butter in microwave or on a stovetop and cool for 5 minutes. Combine flour, brown sugar, cinnamon, and salt in a separate bowl. Mix all ingredients until the mixture resembles coarse crumbs.
Pour the banana bread batter into the prepared pan. Sprinkle the crumble topping evenly over the batter. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
6. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature.
Important Notes About Banana Bread
The best banana bread uses very ripe bananas spotted or fully brown skin gives the most sweetness and moisture.
Mix just until dry ingredients are incorporated for a tender loaf.
Try nuts, chocolate chips, or dried fruit for more flavour.
Times may vary based on ovens. Always use the toothpick test for doneness.
Store at room temperature for 2–3 days, in the fridge for up to a week, or freeze for longer. Wrap well to prevent drying out.
For Muffins or Mini Loaves: Reduce bake time to 20–25 minutes.