Description
A moist banana bread recipe featuring a sweet, crunchy cinnamon streusel topping similar to cinnamon cereal.
Ingredients
Scale
- 3 large overripe bananas, mashed
- 1/2 cup (113g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 3/4 cups (210g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (for batter)
- 1/2 cup (120ml) buttermilk or milk mixed with 1/2 tsp lemon juice
- For the Cinnamon Crunch Topping:
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons (56g) cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
- In a large bowl, mix the mashed bananas, melted butter, granulated sugar, egg, and vanilla extract until combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and 1/2 teaspoon of cinnamon.
- Add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Gently stir in the buttermilk.
- Prepare the topping: In a small bowl, combine the brown sugar, 1/4 cup flour, and 1 teaspoon cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Pour the batter into the prepared loaf pan. Sprinkle the cinnamon crunch topping evenly over the top of the batter.
- Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the topping browns too quickly, loosely cover the loaf with foil for the last 15 minutes of baking.
- Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely.
Notes
- For extra crunch, you can add 1/4 cup of chopped pecans or walnuts to the batter along with the dry ingredients.
- If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before adding it to the batter.
- This bread stays moist for several days when stored tightly wrapped at room temperature.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg