Banana Cinnamon Crumb Bread
Everything you want in a banana bread with the addition of delicious cinnamon throughout and lots of crumb topping! This version of banana bread is sure to become a family favorite.
Happy 2022! It’s hard to believe we’re well on our way this year already. Lots of changes have happened in my family last year–mostly good, but there were some hard times as well. The day after Thanksgiving, we lost our beloved cockapoo, Penny. That was very hard on my family but I’m happy to say we’ve added another little furry friend to our crew. Chloe is also a cockapoo (we love that breed!) and she’s 3 months old now. We’ve never had a puppy before, so we’re learning along the way. I had to snap this picture from the other day when I was trying to shoot this recipe. She’s very inquisitive, as you can see. 🙂
Here she is when we first brought her home. She is a sweetie!
I’ve been getting used to my new schedule, which includes keeping an eye on Chloe throughout the day (you know if you can’t see her, she’s probably up to no good!) Along with that, it felt good to bake for the blog once again. Last year there was a lot going on (especially the second half of the year) and I couldn’t find the time and/or creative energy to work on recipes. I feel like I’m hitting my groove now and the creative juices are back flowing once again.
I’m a huge fan of crumb topping so when I saw a recipe for a banana crumb bread, I was all in. I tweaked the recipe enough to make it my own and I’m very pleased with the end result (so is my family). This banana cinnamon crumb bread is moist, full of flavor (both banana and cinnamon) and has the perfect amount of crumbs on top. It’s delicious with a cup of coffee or glass of milk. My boys enjoyed it as an after-school snack. This is a simple recipe that can be made for just about any occasion.
I added a little whipped cream on top of the boys’ slices. They didn’t complain. 😉
Because it has bananas, coconut oil, AND yogurt in it, it’s not a dry bread at all. Who has time for a dried-up loaf of banana bread? Ugh…that’s the worst! I tested for doneness a couple times and baked it for the full 60 minutes, but definitely check yourself with a toothpick or cake tester. The last thing you want is an overbaked loaf of bread. Of course an UNDERbaked loaf is just as bad, so definitely check for doneness around the 50 minute mark.
I hope your 2022 is off to a great start! Whether you have a new puppy, new job, or just different responsibilities, be sure to make time for some home-baked goodness. How about starting right here with making this banana bread! It’s sure to be the highlight of your day.
- 1 cup all-purpose flour
- 1 cup Golden Barrel Brown Sugar
- 2 tsp ground cinnamon
- 1/2 cup (1 stick) butter, cold and cut into chunks
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp Kosher salt
- 1 cup mashed bananas
- 2 large eggs
- 3/4 cup Golden Barrel organic cane sugar (can be reduced for a less-sweet version)
- 1/3 cup Golden Barrel Coconut Oil, melted
- 1/2 cup plain Greek yogurt
- Preheat oven to 350 degrees F. Grease and line a loaf pan with parchment paper. Start by making the crumb topping: in a medium-sized bowl, mix together the flour, brown sugar, and cinnamon. With a pastry cutter or fork(s), cut in the cold butter into the mix. Butter should be about pea-sized. Refrigerate topping until ready to use.
- In a medium-sized bowl, add all dry ingredients together. Whisk until well combined. Set aside.
- In a large-sized bowl, mix together wet ingredients until well combined. To that bowl, stir in dry ingredients until JUST combined. Pour batter into prepared pan, spreading evenly with offset spatula. Sprinkle crumb topping on top. (It'll look like a lot of crumbs, but don't worry--it's the perfect amount.)
- Bake for 50-60 minutes or until a toothpick inserted in middle comes out clean. Let cool in pan for 10 minutes, then remove from pan (remove parchment paper) onto cooling rack to cool completely.