This cinnamon crunch banana bread has a soft, moist banana crumb with a layer of cinnamon sugar swirled through the middle and a crunchy cinnamon topping on top. It is a simple one-bowl loaf that comes together in 15 minutes and bakes in under an hour. It is perfect warm with butter, and it is a great way to use up overripe bananas.
Table of Contents
Why This Cinnamon Crunch Banana Bread Works
Very ripe bananas give the loaf sweetness and moisture, and melted butter keeps it tender. Layering the batter with a cinnamon-brown sugar crumb adds a ribbon of flavor inside and a crackly crust on top, so each slice has both soft and crunchy bites.
- One bowl and a fork, with no mixer needed.
- A cinnamon ribbon in the center and a crunchy top.
- Moist for days.
- Great for breakfast, snacks, or gifting.
Ingredients
The full amounts are in the recipe card below.
- 3 medium very ripe bananas, mashed (about 1 1/3 cups)
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg, beaten, and 1 teaspoon vanilla extract
- 1 teaspoon baking soda and 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- Cinnamon crunch: 1/4 cup brown sugar, 1/4 cup all-purpose flour, 1 teaspoon cinnamon, and 1 tablespoon melted butter
The bananas should be soft and heavily speckled or even black. They give more flavor and moisture than bananas that are only yellow.
How to Make Cinnamon Crunch Banana Bread
Prep the Pan
Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment, leaving an overhang for easy lifting.
Mix the Batter
In a large bowl, mash the bananas with a fork until mostly smooth. Stir in the melted butter, then the baking soda and salt. Mix in the sugar, egg, and vanilla. Fold in the flour until just combined, since overmixing makes the loaf dense.
Make the Cinnamon Crunch
Stir the brown sugar, flour, cinnamon, and melted butter together in a small bowl until it looks like wet sand.
Layer and Bake
Pour half the batter into the pan and sprinkle with half of the cinnamon crunch. Add the remaining batter and sprinkle the rest on top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean or with a few dry crumbs. If the top browns too fast, tent it loosely with foil.
Cool
Cool in the pan for 10 to 15 minutes, then lift out and cool on a wire rack before slicing.
How to Serve Cinnamon Crunch Banana Bread
Serve warm or at room temperature with butter or cream cheese. It is good for breakfast with coffee or as an afternoon snack. If you like classic banana bread, try our banana bread recipe or our oatmeal banana bread.
How to Store and Reheat
Store the loaf, wrapped or in an airtight container, at room temperature for up to 3 days. Refrigerate for up to a week if the weather is warm. To freeze, wrap slices individually and freeze for up to 3 months. Warm a slice in the microwave for 10 to 15 seconds.
Tips and Variations
- Use very ripe bananas. Ripen them quickly in a 300°F oven for 15 to 20 minutes if needed.
- Do not overmix, so the loaf stays tender.
- Add 1/2 cup chopped pecans or walnuts to the batter.
- Drizzle with a simple glaze of powdered sugar and milk after cooling.
- Bake as muffins for 20 to 25 minutes.
- For a nutty version, try our banana bread with walnuts.
- Craving chocolate? See our moist chocolate chip banana bread.
FAQ
How ripe should the bananas be?
Very ripe, with brown or black spots. The riper the banana, the sweeter and moister the bread.
Why is my banana bread gummy?
It may be underbaked or overmixed, or the bananas were too wet. Bake until a toothpick comes out clean and mix only until the flour disappears.
Can I use a different pan?
Yes. An 8×4-inch pan makes a taller loaf that needs a few more minutes, and muffin tins bake in 20 to 25 minutes.
Can I make it gluten-free?
Use a 1-to-1 gluten-free flour blend for both the batter and the topping.
Can I freeze the batter?
It is better to bake the loaf and freeze it. Baking soda batter loses lift if it sits.
Cinnamon Crunch Banana Bread
Ingredients
Main Ingredients
- 3 medium very ripe bananas mashed, about 1 1/3 cups
- ⅓ cup unsalted butter melted
- ¾ cup granulated sugar
- 1 large egg beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 1.5 cups all-purpose flour
- ¼ cup brown sugar for the crunch
- ¼ cup all-purpose flour for the crunch
- 1 tsp ground cinnamon for the crunch
- 1 tbsp unsalted butter melted, for the crunch
Instructions
Cooking
- Heat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- Mash the bananas in a large bowl and stir in the melted butter. Mix in the baking soda and salt, then the sugar, egg, and vanilla. Fold in the 1 1/2 cups flour until just combined.
- Stir the brown sugar, 1/4 cup flour, cinnamon, and 1 tablespoon melted butter until crumbly.
- Pour half the batter into the pan and sprinkle with half the crunch. Add the remaining batter and top with the rest.
- Bake 50 to 60 minutes until a toothpick comes out clean, tenting with foil if the top browns too fast.
- Cool in the pan 10 to 15 minutes, then transfer to a wire rack.
