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Banana Bread with Crumb Topping

Yields2 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

If you find yourself with extra bananas past their prime as I do then this banana bread recipe is for you. Not only is the bread by itself amazing but when combined with the crumb topping it takes it up a notch.

 3 - 4 medium or large bananas (browner the better)
 2 tbsp brown sugar
 1 ½ tsp vanilla extract
 ¾ tsp ground cinnamon
 ½ cup butter, softened
 1 cup sugar
 2 eggs
 2 cups all-purpose flour
 1 tsp baking sods
 ¼ tsp salt
 3 tbsp sour cream
Crumb Topping
 1 tsp ground cinnamon
 1 cup all-purpose flour
 1 cup brown sugar, packed
 ½ cup butter, cold

Preheat oven to 350 F degrees and grease two 8x4 bread pans. I use cooking spray.


In a small bowl mash bananas, then stir in brown sugar, vanilla extract, and ground cinnamon.


In a large bowl, cream butter and sugar together. A standing mixer, handheld mixer, or a good strong arm all work. I have made all three ways and no complaints from the testers.


Add eggs to butter and sugar mixture. Stir until well blended.


To the butter, sugar, and egg mixture add flour, baking soda and salt.


Add mashed banana mixture to large bowl and mix until combined.

Crumb Topping

Combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter (fingers work great too). Mix until the topping looks like coarse crumbs. Really make sure there is little to no "dust" flour unmixed. Really get in there and combine.


Evenly pour bread batter in prepared pans. Sprinkle crumb topping evenly over batter in each pan.


Bake for about 35-40 minutes or until tester (aka toothpick) comes out with a few crumbs stuck to it.


Cool for 10 minutes in the pan. Remove from pan and cool on wire rack. Good luck if you can wait until completely cooled. :)


Slice and enjoy!

Nutrition Facts

Servings 2