Description
Warm memories of grandma’s kitchen come alive with this cinnamon crunch banana bread, blending nostalgic comfort and irresistible texture. Sweet banana goodness meets a crispy cinnamon streusel topping, promising a delightful slice that connects you to home-baked happiness.
Ingredients
Scale
Main Ingredients:
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup (1 stick or 113 grams) unsalted butter, melted
- ½ cup sour cream or Greek yogurt (for extra moisture)
Dry Ingredients:
- 2 cups all-purpose flour
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
Topping Ingredients:
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by positioning the rack in the center and heating to 350F (175C), ensuring even temperature distribution.
- Prepare the baking vessel by thoroughly coating a 9×5-inch loaf pan with butter or lining it completely with parchment paper for easy removal.
- Create the dry ingredient foundation by whisking flour, baking soda, salt, and ground cinnamon in a medium mixing bowl until uniformly combined.
- In a separate large bowl, craft the wet mixture by vigorously whisking melted butter, brown sugar, eggs, and vanilla extract until achieving a silky, homogeneous texture.
- Incorporate mashed ripe bananas and sour cream (or Greek yogurt) into the wet ingredients, stirring until the mixture appears smooth and well-integrated.
- Delicately fold the dry ingredient mixture into the banana mixture, using gentle sweeping motions to prevent overmixing and maintain the bread’s tender texture.
- Construct the cinnamon crunch topping by blending sugar, brown sugar, ground cinnamon, and melted butter in a small bowl until achieving a crumbly, granular consistency.
- Transfer the banana bread batter into the prepared loaf pan, carefully smoothing the surface with a spatula to ensure even distribution.
- Generously sprinkle the cinnamon crunch topping across the batter’s surface, creating a textured and flavorful crown.
- Bake in the preheated oven for 50-60 minutes, monitoring for a golden-brown exterior and checking doneness by inserting a toothpick into the center, which should emerge clean.
- Allow the bread to rest in the pan for 10 minutes, enabling initial cooling and structural stabilization.
- Gently transfer the loaf to a wire cooling rack, permitting complete cooling and optimal flavor development before slicing and serving.
Notes
- Use overripe, dark brown bananas for maximum sweetness and deeper banana flavor in the bread.
- Swap sour cream with Greek yogurt or applesauce for a lighter, healthier version that maintains moisture.
- Create a gluten-free option by substituting all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same tender texture.
- Prevent the cinnamon crunch topping from burning by covering the bread loosely with aluminum foil halfway through baking if it browns too quickly.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg