Banana Cinnamon Crumble Bread

Actual thoughts while eating this cinnamon banana crumble bread while making my actual breakfast: if you eat a slice of banana bread before your actual breakfast does that count as an appetizer or a second breakfast? And if you eat it with your coffee, is it technically coffee cake? Whatever the heck it is, give me more of it.

This loaf of banana bread makes for the perfect coffee dipping slices. And if you don’t have any idea what I’m talking about, let me introduce you to heaven. I’ll preface this by saying that I am typically a die hard iced coffee kinda gal. I live in Chicago, but I’ll drink iced coffee in the depths of the brutal Chicago winters. BUT, you can catch me with a hot latte if and when there is a “dipping slice” accompanying it. Whether it is a slice of coffee cake, banana bread, or pumpkin bread, it’ll soak up the coffee, and they make the damn perfect pair. And this loaf makes the most perfect dipping slices.

Texture

The texture of this banana cinnamon crumble bread is super soft and, yes I’m saying it, moist in the middle. It’s the classic banana bread texture we know and love, topped off with a crispier crumble topping. The mix of textures is delightful!

Taste

This loaf is SO close to a classic banana bread, with a twist from the cinnamon and the crumble topping. But you can absolutely make it without the cinnamon if you’d like and/or without the crumble for a more plain, classic banana bread.

Topping

The crumble is undoubtedly the star of the show in this recipe! I am a strong believer that basics are great, but I love to put my spin on things – the crumble being the spin in this recipe. It is only 4 ingredients, super simple to make – you just mix it with a fork, and sprinkle it over the top of your batter before baking! While you could skip out on the topping if you really would like to, I would highly recommend adding it. After all, it is the star of the show!

Storing your banana bread

Store your bread in an airtight container or ziploc bag, once it has fully cooled! Be cautious not to store the loaf while it is still warm, or the additional heat will cause the crumble topping to soften up more quickly. That said, for the most tasty slices, enjoy within 2 – 3 days. 🙂

Banana Cinnamon Crumble Bread

4 from 9 votes

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

1

loaf

Ingredients

• Wet Ingredients

• 2 Ripe bananas, mashed

• 2/3 Cup Brown Sugar

• 1/4 Cup Maple Syrup

• 1/2 Cup Unsalted Butter, melted

• 2 Eggs

• Dry Ingredients

• 1 & 1/2 Cup All Purpose Flour

• 1/2 tsp Baking Soda

• 1/2 tsp Baking Powder

• 1/2 tsp Cinnamon

• 1 tsp Salt

• Crumble Topping

• 4 Tbsp All Purpose Flour

• 2 Tbsp Brown Sugar

• 2 Tbsp Unsalted Butter, melted

• 1/4 tsp Cinnamon, or more to taste

Directions

• Preheat oven to 350 & line a loaf pan with parchment paper.
• In a large mixing bowl, combine all wet ingredients and mix thoroughly.
• In a separate bowl, sift together dry ingredients & then add into the wet ingredients.
• Fold the dry ingredients into the wet mixture. Do not over mix the batter here, fold just enough to fully combine all ingredients so that no pockets of dry ingredients remain.
• Pour the banana bread batter into your parchment-lined loaf pan.
• Make your crumble topping by mixing flour, brown sugar, cinnamon and melted butter in a bowl until loose clumps or “crumbles” form. Mix with a fork for best results. 🙂
• Sprinkle crumble topping over the top of the batter in the loaf pan.
• Bake at 350 for about 55 min, or until toothpick is clean.
• Remove from oven, let cool and slice.