Banana Crunch Bread

The BEST homemade banana bread with a crunchy, crumb topping. Great for breakfast with a cup of freshly brewed coffee!

Photo by Diane V.

PREP TIME

15

minutes

TOTAL TIME

80

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

80

minutes

SERVINGS

12

servings

Ingredients

  • 1

    cup sugar

  • 1

    extra-large egg

  • 1/2

    teaspoon vanilla extract

  • 1/2

    cup unsalted butter, softened, 1 stick

  • 1/2

    cup buttermilk

  • 2

    medium bananas, mashed, 1 cup

  • 2

    cups all-purpose flour

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon baking soda

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon cinnamon, optional (I used 1/4 tsp)

  • CRUMB TOPPING:

  • 1/2

    cup confectioners powdered sugar

  • 1/2

    cup all purpose flour

  • Dash of salt

  • 4

    tablespoons unsalted butter, melted, 1/2 stick

Directions

Spray or grease the bottom of a standard loaf pan (mine was 1 1/2 qts. capacity). Preheat oven to 350°F. In a large mixing bowl and using a mixer, beat together the sugar, egg, and vanilla until well combined. Beat in the butter until smooth; beat in the buttermilk and mashed bananas. In another bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon, if using. Using a rubber spatula, fold the dry ingredients into the banana mixture just until incorporated. Do not overmix. Pour batter into the prepared loaf pan. In a small mixing bowl, combine the crumb topping ingredients together using a large fork or the bottom of a wire whisk until mixture resembles peas. Sprinkle the crumbles over the top of the batter. Bake for 55 to 65 minutes or until center tests done with a toothpick. Cool in pan for about 15 minutes on a wire rack then run a thin knife around the edges to loosen and remove to the rack to cool completely. Sift confectioners sugar over the top then cut into slices.

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