Cinnamon Crunch Banana Bread
Welcome to KimBakesMeHappy! This is the kind of recipe that makes your kitchen smell amazing and disappears way too fast… Perfect for slow mornings, coffee breaks, or whenever you need a little comfort bake. Made with overripe bananas and a cinnamon crunch topping that just takes this banana bread to the next level.
This fast and easy-to-make recipe guarantees smiles, crumbs, and second slices. Happy baking!
Cinnamon Crunch Banana Bread
Course: Sweets, Snacks9
servings20
minutes1
hour1
hour20
minutesNot your average banana bread… The cinnamon crunch in this recipe gives it this twist
which everyone will love. Very fast, easy to make and guarantees success, for home bakers of all skill levels!
Ingredients
3 ripe bananas, mashed
110 g unsalted butter
2 large eggs (room temp.)
100 g granulated sugar
120 g light brown sugar
270 g all-purpose flour
140 g Greek full yoghurt
2 tsp vanilla extract
1 tsp baking soda
¼ tsp salt
- Crumble topping
70 g unsalted butter
80 g all-purpose flour
80 g brown sugar
1 ½ tsp cinnamon
¼ tsp salt
- Cinnamon sugar
50 g brown sugar
1 tsp cinnamon
Instructions
- Preheat oven to 220 °C. Melt all butter in a sauce pan. Mix all dry ingredients of the crumble topping in a bowl, and stir in 70 g of the melted butter. After mixing, the mixture should look crumbly. If it looks too wet, add some more flour and mix again. Set aside.
- In a large bowl, add mashed bananas, the rest of the melted melted butter, both sugars, and eggs. Whisk until smooth.
- Mix in Greek yoghurt, salt, and vanilla extract, and whisk until incorporated.
- Sift the flour and baking soda on top of the mixture. Mix in with a spatula until just combined.
- Pour half the batter into a parchment lined loaf pan. Sprinkle ¼ of the crumble mixture and all the cinnamon sugar evenly over the batter. Then add the remaining batter. Top with the remaining crumble mixture.
- Bake at 220 °C for 10 minutes. Reduce the temperature to 175 °C and continue baking for about 50 minutes, until a toothpick comes out (almost) clean.
- Let the loaf cool in the pan for about 20 minutes, then transfer to a cooling rack.
Notes
- If the crumble browns too quickly during baking, loosely cover the loaf pan with aluminium foil for the last 15 minutes.
