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a close view of sliced banana bread on a cutting board with ripe bananas in background
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5 from 1 vote

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 mins
Cook Time1 hr
Cool10 mins
Total Time1 hr 25 mins
Course: Snack
Cuisine: American
Servings: 2 loaves
Calories: 299kcal
Author: NicoleDurham
Cost: Recipe $5.67 / Loaf $2.84


  • 1 cup Butter, softened ($1.50)
  • 8 ounces Cream Cheese, softened ($1.98)
  • 2 cups Sugar ($0.44)
  • 2 large Eggs ($0.16)
  • 3 cups All Purpose Flour ($0.24)
  • ½ teaspoon Baking Powder ($0.01)
  • ½ teaspoon Baking Soda ($0.01)
  • ½ teaspoon Salt ($0.05)
  • 1 ½ cups Mashed Banana ($0.75)
  • 1 teaspoon Vanilla Extract ($0.02)
  • 1 teaspoon Cinnamon ($0.10)
  • ¼ teaspoon Allspice ($0.02)
  • ½ teaspoon Nutmeg ($0.05)


  • 6 Tablespoons All Purpose Flour ($0.03)
  • 6 Tablespoons Brown Sugar ($0.19)
  • 1 teaspoon Cinnamon ($0.10)
  • 2 Tablespoons Shortening ($0.02)


  • Preheat the oven to 350 degrees F and grease two 8 x4 bread loaf pans. Set aside.
  • In a large mixing bowl, cream together the butter and cream cheese until nice and smooth.
  • Gradually add in the sugar and beat again until light and fluffy.
  • Add in the eggs, one at a time, beating well after each addition.
  • In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and cinnamon.
  • Add to the butter mixture and beat together on low speed until combined.
  • Stir in the mashed bananas and vanilla.
  • Divide the batter between two greased 8x4 loaf pans and bake for 1 hour or until a toothpick comes out clean.
  • Cover the breads with a loose piece of foil during the last 15 minutes if you don't want the bread getting too dark in color.
  • Let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.


Recipe Tips

  • This coffee cake banana bread batter will be pretty thick and gummy in texture as you mix it with the electric mixer and this is okay because once you add in the mashed bananas, the added liquid from the bananas will help to make the batter less thick and a little runnier. The batter will remain somewhat thick though so keep that in mind.
  • Muffins. You can turn this banana bread recipe into about 24 perfect muffins by baking them at 350 degrees F for 15-20 minutes or until a toothpick can be inserted and come out clean.


  • Keep stored in an airtight container at room temperature for up to 5 days. For best results eat within 2 or 3 days.
  • Freezing. After the bread has cooled completely simply wrap it well in plastic wrap and store in an airtight container. Then it can last for about 3 or 4 months and taste just fine once thawed.


Serving: 1slice | Calories: 299kcal | Carbohydrates: 40.9g | Protein: 3.8g | Fat: 13.9g | Saturated Fat: 8.2g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.9g | Cholesterol: 54.5mg | Sodium: 134.6mg | Potassium: 134.5mg | Fiber: 1.1g | Sugar: 22.6g | Vitamin A: 121.1IU | Vitamin C: 1.5mg | Calcium: 33.2mg | Iron: 1.2mg