Cinnamon Crunch Banana Bread
Moist banana bread with a cinnamon-sugar ribbon in the middle and a crunchy cinnamon topping, made in one bowl.
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 9x5-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.
Notes
Nutrition values are an estimate per slice, based on 10 slices. Use very ripe bananas. Store at room temperature up to 3 days or freeze slices up to 3 months.