Cinnamon Crumble Banana Bread

sliced banana bread on a cutting board with ripe bananas in background.

5 from 2 votes

Cinnamon Crumble Banana Bread

This cinnamon crumble banana bread is as delicious as it is easy. Okay, it's even more delicious than it is easy, but once you try it for yourself you'll understand why we're swooning over this banana bread recipe lately.

Prep Time15

Cook Time1

Cool10

Total Time1 25

Course: Snack

Cuisine: American

Diet: Vegetarian

Servings: loaves

Calories: 299kcal

Author: Nicole Durham

Cost: Recipe $6.59 / Loaf $3.30

Equipment

Ingredients

1 cup unsalted butter, softened ($1.98)
1 brick (8 ounces) cream cheese, softened ($1.86)
2 cups granulated sugar ($0.72)
2 large eggs ($0.30)
1 ½ cups mashed ripe bananas, about 2 to 3 bananas ($0.75)
1 teaspoon vanilla extract ($0.03)
3 cups all-purpose flour ($0.39)
½ teaspoon baking powder ($0.02)
½ teaspoon baking soda ($0.01)
½ teaspoon salt ($0.01)
1 teaspoon ground cinnamon ($0.08)
½ teaspoon ground nutmeg ($0.04)
¼ teaspoon ground allspice ($0.02)

Crumble

6 tablespoons all-purpose flour ($0.05)
6 tablespoons brown sugar ($0.17)
1 teaspoon ground cinnamon ($0.08)
2 tablespoons shortening ($0.08)

US Customary - Metric

Instructions

Prep. Preheat the oven to 350°F. Grease two 8x4-inch loaf pans and set aside.
Cream base. In a large bowl, beat the unsalted butter and cream cheese until smooth and creamy. Gradually add the granulated sugar and beat until light and fluffy.
Add eggs. Add the eggs one at a time, beating well after each addition.
Dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
Combine. Add the dry ingredients to the butter mixture and mix on low speed just until combined. Stir in the mashed bananas and vanilla extract.
Fill pans. Divide the batter evenly between the prepared loaf pans.
Make crumble. In a small bowl, combine all crumble ingredients until pea-sized crumbs form. Sprinkle evenly over both loaves.
Bake. Bake for about 1 hour, until a toothpick inserted into the center comes out clean. Loosely tent with foil during the last 15 minutes if browning too quickly.
Cool. Let loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Batter texture. The batter will be thick before adding bananas and will loosen slightly once mixed.
Muffin option. Bake at 350°F for 15 to 20 minutes, until a toothpick comes out clean.
Storage. Store in an airtight container at room temperature for up to 5 days. Best within 2 to 3 days.
Freezing. Wrap cooled loaves tightly and freeze for up to 3 to 4 months.

Nutrition