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Jodi's Favorite Banana Bread with Crumble Topping

Sweet roasted bananas make this banana bread extra moist, rich and delicious which a cinnamon crumb topping adds the perfect touch of crunchy, crumbly goodness. This bread is perfect with coffee, tea, or served as a plated dessert.
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 1 loaf

Ingredients

For the Banana Bread

  • 4 bananas medium size, roasted, cooled and mashed 3 large or 4 medium, roast in skins at 250 degrees for 20-30 minutes, then mash with fork
  • 1 1/2 cups sugar
  • 1 stick unsalted butter, at room temperature this is important--do not heat butter in microwave to melt it
  • 1/4 cup buttermilk
  • 2 eggs at room temperature
  • 2 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • pinch of Kosher salt

For the Crumb Topping

  • 4 1/2 tbsp. sugar
  • 4 1/2 tbsp. all-purpose flour
  • 4 tbsp. cold butter, cut into small pieces
  • 1 1/2 tsp. ground cinnamon

Instructions

  1. Preheat oven to 250 degrees. Place 3 large or 4 medium bananas on a sheet pan. Be sure to remove any stickers from the bananas. Cook bananas in their skins for 20-30 minutes or until skins are black or very dark and bananas feel soft. Remove from oven, peel bananas and put them in a bowl. Mash them with a fork to allow them to cool and set aside. Raise oven temperature to 350 degrees.
  2. While the bananas are cooling, butter and flour a loaf pan and set aside. Also, make the crumb topping so you can refrigerate it while you make the banana bread. To make the topping:Combine 4 1/2 tablespoons of sugar, 4 1/2 tablespoons of flour, and 1 1/2 tsp. of cinnamon in medium bowl. Add the cut up butter and with your hands, squeeze all ingredients together until the mixture looks like wet sand. Put in fridge to chill while you make the banana bread.

  3. In the bowl of a standing mixer, cream together the sugar and butter. Beat for about 2 minutes until light and fluffy. Add the eggs, one at a time on low speed. Slowly add in the buttermilk and the vanilla and blend until combined.
  4. In a large bowl, sift together the flour, baking powder, baking soda and salt. Slowly pour in the flour mixture. Mix until just incorporated. Do not over mix. When combined, remove the mixing bowl from the mixer and use a rubber spatula to gently fold in the bananas.
  5. Pour into loaf pan. Sprinkle the crumb topping all over the top of the banana bread. Bake for 1 hour. Check to see that a toothpick or cake tester inserted into the middle of the cake comes out clean. Let cool on rack for 15 minutes and then remove from loaf pan. Cut into slices and serve.