Banana Crumble Bread
This banana bread is more than just a way to use up extra ripe bananas. You’ll fall in love with the moist, rich texture…but the sugar, cinnamon and oat crumble topping is what sets it a part from every other banana bread recipe. They can also be baked as muffins!
Banana Bread was always one of my favorite treats growing up. One summer, my mom gave me baking lessons and taught me how to make this classic sweet bread. I remember being so amazed that nearly black bananas could turn into something so yummy!
What you’ll love about this Banana Crumble Bread
- What sets this banana bread apart from other recipes is the sweet and crunchy streusel topping! It adds so much extra deliciousness you won’t be able to resist! If you like this crumb topping, you’ll also love my Double Chocolate Zucchini Bread, which has a chocolate crunchy streusel topping. So good!
My number one tip for banana bread
Using ripe bananas will add extra flavor and sweetness to your banana bread, and will mash up nicely. Be sure your banana peels have some spotting on them. You can speed this process along by putting the whole bananas in a brown paper bag, rolling it up and letting it sit on the counter for a day or two.
Can we talk about this crumble topping for a second? It’s very close to an apple crisp topping. It’s buttery and a bit crunchy. All the oats, sugars and cinnamon work together to give this simple sweet bread an extra special element. I try to get a little crumble in every bite I take. It’s that good!
More recipes to try
If you like my Banana Crumble Bread, you’ll love these recipes!
Healthy Zucchini Muffins with Chocolate Chips
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Banana Crumble Bread
Ingredients
Bread batter:
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla
- 1 cup sour cream
- ½ cup milk
- 2 cups mashed ripe bananas (about 4 bananas)
- 4 cups all purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons fine salt
Crumble topping:
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 Tablespoon cinnamon
- ¾ cup all purpose flour
- ¾ cup rolled oats
- ½ cup melted butter
Instructions
- Preheat oven to 350°F.
- Prepare loaf pans. This recipe makes either 5 mini loaves or 2 regular loaves. I prefer baking mini loaves, because they tend to bake more evenly. And it’s much easier to slice. Spray pans with nonstick spray and set aside.
- With electric mixer, cream together the butter, brown sugar, granulated sugar and eggs. Cream about 2 minutes, until fluffy.
- Add the vanilla, sour cream, milk and mashed bananas. Mix well.
- In a separate bowl, mix the flour, baking soda and salt with a whisk.
- Add the flour mixture to the wet ingredients and mix on medium low speed until fully combined, about 1-2 minutes
- In a separate bowl, combine the ingredients for the crumble topping. Stir until all is coated with the melted butter. It can be easier to just use your hands for this part.
- Fill prepared pans 2/3 full. Sprinkle crumble topping on top of the batter until it reaches the pan level.
- Put a baking sheet on bottom rack of oven. This will catch any crumble that might drip during baking.
- Bake loaves on center rack for 45-50 minutes for mini loaves and 50-55 minutes for regular size loaves. Insert butter knife in the center of the loaf. If it comes out clean, they are ready to take out. If not, bake another few minutes and check.
- Allow the banana bread to cool in the pans for 10 minutes. Turn them out and place on wire rack to cool completely.
Notes
- Muffins: Grease a muffin pan with nonstick spray or line with liners. Prepare batter and crumble topping. Spoon batter into each cup, filling about half full. Sprinkle crumble topping to just under the pan level. Bake at 350°F for about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool in pans for 5 minutes. Turn out onto cooling racks to cool completely.
- See my Sourdough Banana Bread recipe for a yummy sourdough option!
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What size loaf pans would be best to use? 8×4 or 9×5?
An 8×4 pan would work best. If you use a 9×5 pan, that would be okay, but it will spread out more and not bake as tall.
What size are your mini loaf pans also please?
My mini loaf pans are 5.75 x 3.25 x 2.25 inches. Here’s an Amazon affiliate link for the mini pans I have: https://amzn.to/3Ikvhco
I just made this recipe and added blueberry’s to make muffins. These are amazing. I’m on my third muffin taste test. Hopefully I won’t make myself sick. 😬🤣
I love blueberries in this recipe too! So glad you are enjoying it!