I am an absolute nut when it comes to banana bread. It’s seriously one of my favorite things to make… and eat, of course.The best part might be the way the kitchen smells while it’s baking, and this recipe is no exception. It’s like smelling a hot pan of cinnamon rolls and banana bread at the same time. I wish I could make a candle out of that!I mean, c’mon! Just look at those swirls of cinnamon. All it needs is a little pat of butter and you’ve got the most tender, moist, crumbly-topped banana bread.This is a recipe I’ve been testing out and working on for a while now, and it finally came together exactly as I wanted. I’ve found that banana bread can be a little temperamental (i.e. crusty, doughy, dry, too sweet, too dense, etc.) so I’ve included some pretty specific baking instructions that I’ve learned through trial and error. The end result is so worth the little extra steps, I promise!Here’s a before and after picture, in case you don’t believe me 🙂Get cookin good lookin!
Cinnamon Crumble Banana Bread
Super moist banana bread swirled with cinnamon and topped with a cinnamon crumble.
- Banana Bread:
- 1/2 cup room temp butter*
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 room temp eggs*
- 1/2 cup room temp sour cream/greek yogurt*
- 2 ripe, mashed bananas
- 1/2 cup room temp buttermilk*
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 2 1/2 cup all purpose flour
- 1/4 cup sugar + 1 1/2 tsp cinnamon Cinnamon Crumble:
- 1/4 cup flour
- 1/4 cup sugar + 1 1/2 tsp cinnamon
- 2 Tbsp cold butter
- Cream butter and sugars until smooth and combined, then add eggs (one at a time) and sour cream, mixing until just combined. Next add in bananas, buttermilk, and vanilla extract. In a separate bowl, combine flour, baking soda, and salt.
- Once wet ingredients are all incorporated, begin mixing in dry ingredients a half cup at a time.
- Line one large or two small/medium loaf pans with parchment paper and grease with oil. To create the cinnamon swirl, alternate pouring batter and sprinkling cinnamon-sugar mixture in layers (1/3 of the batter, 1/2 of the cinnamon-sugar, another 1/3 of the batter, remaining 1/2 of sugar, and remaining batter on top).
- For the cinnamon crumble, cut the cold butter into the flour and sugar mixture until it forms a crumb. Sprinkle mixture on top of batter.
- Bake at 335 degrees** for 45 minutes, then cover loosely with tinfoil and bake for an additional 10 minutes, or until an inserted toothpick is removed with moist crumbs and no batter (the foil keeps the top from getting too brown or forming a crust, and helps the bread bake more evenly). *To get ingredients to room temperature, leave out on counter for about an hour before using (this helps the ingredients incorporate better and keep from separating). **I have found that my oven is too hot to bake quick breads at 350 degrees, resulting in a crunchy exterior and doughy center. 335 degrees worked well for me on this recipe, but your oven may be different. Use an internal oven thermometer to find out if your oven is baking at the correct temperature.