This easy cinnamon banana crumb bread has a chewy, crunchy streusel topping and is the perfect way to use up those old bananas! It’s so easy that it is all made in one bowl with an immersion blender or it can all be made in the blender!
57gButter, cold and cubed¼ Cup
68gAll purpose Flour½ Cup
46gLight brown sugar3 Tablespoons, packed
Banana Bread Batter:
215gAll Purpose flour1 ¾ Cup
6gBaking soda1 teaspoon
6gcinnamon1 ½ teaspoons
272gBananasvery ripe (about 2 ½ large)
100gEggs2 large eggs
138gButterMelted, 10 Tablespoons
In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients for the crumble. Mix on low until the butter in completely incorporated. The dough should hold together in your hand when you squeeze it. If it does not, you can finish it by hand, squeezing until there are no more dry spots.
Alternatively you can make this all by hand: combine all ingredient in a bowl and rub the butter into the flour mixture until it holds together in one cohesive dough.
You can make this ahead of time and store in the refrigerator for up to 10 days.
For the Batter:
Preheat convection oven to 350°F. Spray 1-lb loaf pan with cooking spray or spread butter over the entire surface. Coat the inside of the pan with sugar by pouring a bit in the bottom and then tilting the pan so that it evenly coats all the sides.
Melt butter in a pot on the stove or in the microwave. You want it to be melted but not hot. Set aside to cool slightly.
In a bowl combine bananas, eggs, sugar, and buttermilk.. Immersion blend until smooth.
Quickly immersion blend flour, soda, cinnamon, salt and butter into the banana mixture until there are only a few remaining lumps. Be careful not to over mix batter.
Pour into prepared pan.
Crumble all the streusel on top of the loaf. Make sure you have some big crumbs and some smaller ones.
Bake about 50-60 minutes in preheated oven or until a cake tester or toothpick comes out with clinging crumbs.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!