Cinnamon Crunch Banana Bread
This Cinnamon Crunch Banana Bread is soft, moist, and packed with rich banana flavor, finished with a sweet, buttery cinnamon sugar topping that adds the perfect crunch. Made with simple pantry ingredients and overripe bananas, this easy banana bread recipe comes together quickly and bakes up bakery-worthy every time.
QUICK LOOK: CINNAMON CRUNCH BANANA BREAD RECIPE
Prep Time: 15 minutes
Bake Time: 60 minutes
Total Time: 1 hour, 15 minutes
Servings: 15 banana bread slices
Calories: ~255kcal per cake slice (estimated)
Difficulty: Easy, beginner-friendly
Key Ingredients: Overripe bananas, flour, sugar, oil, egg, cinnamon
What makes this recipe different:
This banana bread is extra soft and moist thanks to overripe bananas and oil, with a buttery cinnamon sugar crunch topping that adds the perfect sweet, bakery-style texture to every bite.
If you’re a fan of banana bread, get ready to fall in love with this Cinnamon Crunch Banana Bread. It’s the perfect combination of moist banana bread and a sweet, crunchy cinnamon streusel topping. Even if you’re new to baking, this recipe is super easy to follow and the results are absolutely delicious.
If you have a lot of ripe bananas to use up, my fudgy banana cocoa cookies are another simple, banana option. And if you’re looking for more easy breakfast recipes, try my homemade granola recipe next. It’s healthy, crunchy, and so easy to make.
If you love warm fall flavors, you’ll also enjoy my Pumpkin Spice Protein Energy Balls and Vegan Pumpkin Spice Mummy Cookies — both full of cozy spices and wholesome ingredients.
Here’s What You’ll Need to Make My Cinnamon Crunch Banana Bread
For the Banana Bread:
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 cup sugar
- ½ cup avocado or coconut oil (can also use vegetable or canola)
- 2 tablespoons milk
- ½ teaspoon vanilla
- 3 overripe bananas mashed
- ½ cup chocolate chips or nuts (optional)
For the Cinnamon Streusel Topping:
- ½ cup sugar of your choice (I like to use coconut sugar but you can also use regular sugar or brown sugar)
- 1.5 tbsp all-purpose flour
- 2 tbsp softened butter
- 1 tsp cinnamon
How to Make Cinnamon Crunch Banana Bread
- Preheat your oven to 350 degrees.
- In a small bowl, combine the flour, baking soda, and salt, then set aside.
- In a large bowl, mix the egg, sugar, and oil until well combined.
- Add the dry ingredients to the wet ingredients and stir well. The mixture will be thick and dry.
5. Add the milk, vanilla, and mashed bananas to the mixture and stir until everything is well incorporated.
Also add the chocolate chips or nuts, if using.
6. In a separate bowl or measuring cup, prepare the topping by combining the flour, sugar, cinnamon, and softened butter. Use a fork to mix until the mixture looks like wet sand.
7. Pour half of the banana bread batter into a prepared dish, then top with half of the cinnamon mixture.
8. Add the remaining banana bread batter on top and finish with the remaining cinnamon mixture.
9. Bake for 50-75 minutes, checking regularly until a knife comes out clean when inserted in the center.
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
follow along
Frequently Asked Questions
No! The more ripe your bananas are, the better. As bananas ripen, the fruit converts starches to sugars, which is what makes them sweet and flavorful. If you’re bananas aren’t ripe enough, the bread may lack flavor.
If you don’t like cinnamon, or don’t have any on hand, feel free to use your favourite spice of choice, such as nutmeg, pumpkin pie spice, allspice or ginger.
Yes banana bread freezes great for up to 3 months! Let the banana bread cool completely before covering in saran wrap and then aluminum foil. Once wrapped, place in a freezer-safe bag or container. Thaw it at room temperature when ready to consume. For best results, warm the banana bread up again before eating.
More Recipes I think You’ll Love:
- Tangzhong Cinnamon Rolls: The Softest, Fluffiest Rolls You’ll Ever Make
- The Best Zucchini Cupcakes Recipe
- High Protein Greek Yogurt Chocolate Chip Muffins
- No-Bake Pumpkin Banana Yogurt Protein Bark (High-Protein & Gut-Friendly)
- Papaya Breakfast Bowl (Easy Papaya Protein Yogurt Bowl with Granola)
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Cinnamon Crunch Banana Bread
Course: Bars, DessertsCuisine: AmericanDifficulty: Easy12
servings15
minutes1
hour300
kcal1
hour15
minutesThis Cinnamon Crunch Banana Bread is soft, moist, and full of sweet banana flavor, topped with a buttery cinnamon sugar crunch. Made with simple ingredients and overripe bananas, it’s an easy homemade banana bread that’s perfect for breakfast, snacking, or dessert.
Ingredients
- For the Banana Bread
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup sugar
2 tablespoons milk
½ teaspoon vanilla
½ cup avocado or coconut oil (can also use vegetable or canola)
3 overripe bananas mashed
½ cup chopped walnuts (optional)
- For the Cinnamon Streusel Crunch topping
½ cup sugar of your choice (I like to use coconut sugar, but you can use regular sugar or brown sugar)
1 tsp cinnamon
1.5 tbsp all-purpose flour
2 tbsp softened butter
Directions
- Preheat your oven to 350 degrees and grease or line a loaf pan with parchment paper.
- In a small bowl, combine the flour, baking soda, and salt, then set aside.
- In a large bowl, mix the egg, sugar, and oil until well combined.
- Add the dry ingredients to the wet ingredients and stir well. The mixture will be thick and dry. Then, add the milk, vanilla, and mashed bananas to the mixture and stir until everything is well incorporated.
- In a separate bowl or measuring cup, prepare the topping by combining the flour, sugar, cinnamon, and softened butter. Use a fork to mix until the mixture looks like wet sand.
- Pour half of the banana bread batter into a prepared dish, then top with half of the cinnamon mixture.
- Add the remaining banana bread batter on top and finish with the remaining cinnamon mixture.
- Bake for 50-75 minutes, checking regularly until a knife comes out clean when inserted in the center.
Notes
- Banana bread will remain fresh wrapped in saran wrap or in an airtight container for 3-4 days at room temperature or stored in the fridge. You can freeze it for up to 3 months. Let the banana bread cool completely before covering in saran wrap and then aluminum foil. Once wrapped, place in a freezer-safe bag or container. Thaw it at room temperature when ready to consume. For best results, warm the banana bread up again before eating.
- To eliminate white sugar, replace the sugar with 3/4 cup maple syrup or your favorite sweetener.
- To make this banana bread gluten-free, replace the all purpose flour with a gluten-free all purpose flour.
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
Don’t forget to tag me on Instagram so I can see and share your creations @thesprinkledcakery!
you mention oil in the recipe, but not in ingredient list
Thank you so much for catching this! It was listed in the blog post, but not the recipe card. It has been added now. It is 1/2 cup avocado or coconut oil, but you could also use vegetable or canola if you prefer. If you make this recipe, I’d love to hear how it turns out for you, happy baking!