Each week, when I make my grocery list, bananas always seem to be the first thing I add. My kids tend to go in spurts, so when I have them on hand, they don’t really eat them, but when I don’t have them, that’s when my kids seem to want them.
Luckily, bananas freeze perfectly, so when my kids don’t eat them up and the bananas turn brown, off to the freezer they go to be used in banana bread at a later date.
With so many different banana bread recipes out there, you may be wondering why this one is any different. Let me just say, that crumble…..it’s everything! In fact, it is everything you never knew you needed! Mouthwatering good! Game changer!
Why this is the BEST banana bread
Moist- I know, that isn’t everyone’s favorite word, but it perfectly describes this bread. Moist, tender, and fluffy. No dry bread here!
Flavor Packed- each bite includes the perfect amount of banana and cinnamon crumble. You’ll struggle stopping at just one slice.
Quick and Easy- from start to finish, you can have this ready to devour in only an hour (more or less depending on loaf pan size)
Crumble Topping- this is my fav part. Buttery, sweet, cinnamon crumble that coats this banana bread!
Freezes PERFECTLY- make an extra batch and freeze it for a later date. It stores in the freezer up to 4 months.
Ingredients Needed for Cinnamon Crumble Banana Bread
Banana Bread
Eggs- this helps bind everything together
Bananas- the riper the better
Sugar- this is the sweetness of the bread, feel free to reduce slightly if you don’t like your breads overly sweet
Vegetable Oil- feel free to use canola oil or avocado oil if desired
Greek Yogurt- plain, you can also use sour cream
Whole Wheat Flour- you can also use 2 cups all-purpose flour if desired
Cinnamon
Baking Powder- this helps give the bread it’s lift
Just a few steps are needed to make this tasty quick bread...
Preheat oven to 350 degrees and grease 4 mini loaf pans or 1 9×5 inch loaf pan.
In a medium bowl, combine the eggs, banana, sugar, oil, and yogurt. Add in the flour, cinnamon, baking powder, and salt….stirring until just combined. *Do not over-mix
In a small bowl, make the topping by combining the flour, brown sugar, and cinnamon.
Using your fingers or a fork, add in the butter and combine until crumbs form.
Pour batter evenly into prepared pan(s).
Sprinkle topping evenly on top of batter.
Place pan(s) in preheated oven and bake for about 45 minutes if using mini loaves, 60 minutes if large pan. *All ovens vary, so eye the bread a few minutes early and use a toothpick to test
Remove from oven and allow to cool for at least 3-5 minutes before removing from pan and slicing.
How to Ripen Bananas
If your bananas aren’t ripe and you want to make this bread, no worries! Simply use one of these methods and you’ll be good to go!
Quick Oven Method: If your bananas are a little green and you want them to ripen quicker, place them on a baking sheet and bake at 250˚F for 15 to 20 minutes depending on the initial ripeness of the bananas.
24 Hour Counter Method: If you are willing to wait 1 day, you can place the bunch of bananas (without separating them) in a paper bag, cover and leave at room temperature. Bananas emit ethylene which causes ripening. Although this method takes a bit longer, it works great too!
How to Freeze Overripe Bananas
As I mentioned above, I always freeze the bananas that get too ripe in my house. Let no banana go to waste!
How to Freeze Bananas: place them unpeeled in a freezer-safe bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread (hopefully you choose this recipe). You can also freeze them peeled and cut them up for use in smoothies.
Variations to try
Although I love this recipe made as is, there are a few different ways to put a spin on this and add some tasty goodness in….
Raisins- if my kids wouldn’t refuse to eat this bread, I would go this route as I love raisins. Unfortunately, my kids do not, so they win this battle.
Walnuts- add in some chopped walnuts to add a slight crunch into the bread.
Omit the crumble- now, please note, that would make this just a regular loaf of banana bread. Still delicious, but please give that crumble a try. I promise you will love it.
Chocolate Chips or Cinnamon Chips- for a fun burst of sweetness throughout, add in 1 cup of chocolate/cinnamon chips to the batter.
Muffins- yes, this bread can be perfectly adapted into muffins. Simply adjust the bake time and keep an eye on them around the 18 minute mark.
All Purpose Flour- if you would like to use all purpose flour in this, you can. It should be about 2 cups flour (adding 1-2 tablespoon more if batter is too liquid-like)
Once your bread is baked and cooled, wrap it tightly in plastic wrap. Then, take a second step and store it in a large zip top freezer bag or a plastic container with a tight fitting lid. Stored this way on the counter, your bread will be good for up to 3 days. If you’d like, you can store it wrapped in the refrigerator for up to 6 days.
To freeze, simply allow to cool completely. Wrap in plastic wrap and aluminum foil (or freezer safe container) and place in freezer for up to 4 months. When ready to enjoy, allow to thaw and reheat in microwave.
Exact Ingredients
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