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Cinnamon Crunch Banana Bread

Cinnamon crunch banana bread with a thick, crackled cinnamon brown sugar topping that shatters slightly when sliced. This easy banana bread bakes into a bakery-style loaf with a moist crumb under a deeply golden crust.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana bread
  • 3 ripe bananas Mash until smooth.
  • 0.5 cup butter Melted.
  • 0.75 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp cinnamon
Cinnamon crunch topping
  • 0.33 cup brown sugar
  • 1.5 tsp cinnamon
  • 2 tbsp butter Melted.
  • 0.25 cup flour
  • 1 salt Pinch (in topping).

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Make cinnamon crunch topping
  1. Mix brown sugar, cinnamon, melted butter, flour, and salt until crumbly, then set aside.
Mix banana bread batter
  1. Whisk melted butter, sugar, eggs, and vanilla into mashed bananas until smooth.
  2. Fold in flour, baking soda, salt, and cinnamon until just combined.
Assemble and bake
  1. Pour the batter into the pan and sprinkle the cinnamon crunch topping generously and evenly over the top.
  2. Bake for 60–70 minutes at 350°F until the top is deeply golden and crunchy and a toothpick comes out clean from the center.

Notes

For the best crackled top, keep the topping crumbly (not wet) and distribute it evenly so it forms a continuous crust. Store at room temperature in an airtight container for up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. For a dairy-free swap, use a 1:1 plant-butter substitute for both melted-butter amounts.