Cinnamon Crumble Banana Bread

Breakfast, Recipes, Sweet Bread

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This recipe is absolutely perfect for breakfast with a side of coffee. It’s nice and fluffy on the inside and delicately sweet with the bananas, and molasses. The crumble adds a very delicious texture to the bread, and it almost feels like you’re eating a banana baked french toast..so good! I found that the yogurt in the bread really added to the fluff factor, and in fact full fat yogurt makes it taste the best. Sifting the flour really makes it fluff to the top as well, so be sure to measure correctly and sift for a super fine loaf 😉

My husband loves this banana bread, and it took a long time to create something better than his OG Trader Joes Coffee Cake or his Banana Muffins from Trader Joes…but he seems to like this one the best so i’ll take it as a win!

Cinnamon Crumble Banana Bread

  • Servings: 8
  • Difficulty: easy
  • Print

Yields- 8 Slices

INGREDIENTS:

For the bread-

  • 3 mashed bananas
  • 1 egg
  • 1/4 cup yogurt
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 tbsp molasses (optional but adds so much rich flavor/color)
  • 1/3 cup canola oil**
  • 1 tsp vanilla extract
  • 1 cup white all purpose flour
  • 1/2 cup whole wheat flour ( or can do all whole wheat or all white)
  • 1 tsp cinnamon
  • dash of salt
  • 1 tsp baking soda

For the topping-

  • 1/4 cup rolled oats
  • 2 tbsp pancake mix or flour
  • 3 tbsp canola oil
  • 2 tbsp brown sugar
  • 2 tbsp chopped nuts
  • 1 tsp cinnamon

Directions:

  • Preheat the oven to 350 degrees and butter your loaf pan
  • Mix the mashed bananas with the eggs, yogurt, brown sugar, granulated sugar, molasses, canola oil together until well incorporated and set aside
  • In a separate bowl sift the flour, cinnamon, salt, and baking soda
  • Pour the wet ingredients into the flour mixture and gently fold in together with a spatula until it’s just combined ( do not over mix if you want a fluffy loaf)
  •  Pour the banana bread mixture into your loaf pan
  • In a bowl mix together all the topping ingredients and pour over the loaf
  • Bake at 350 for about 35-40 minutes or until your inserted toothpick or knife comes out clean
  • Cool before taking it out of the pan and slicing into 8

Notes:

  • You can store this bread in the fridge 4-5 days OR store it in the freezer for weeks- just defrost for a couple hours/the night before or pop it in the microwave 10-15 seconds! It makes such an easy yummy breakfast/ snack all week long
  • **Substitutions**- you can substitute any oil for the canola oil or melted butter!

Enjoy!

-Hilda

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