Cinnamon Crumble Banana Bread

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Cinnamon Crumble Banana Bread

As the aroma of cinnamon and freshly baked bananas wafts through the air, my mind drifts back to childhood memories of cozy kitchens and warm, gooey slices of banana bread.

This recipe, passed down through generations of my family, has become a staple in our household, a comforting treat that’s as delicious as it is nostalgic.

The secret to this banana bread’s irresistible flavor lies in its simplicity. Ripe bananas, mashed until smooth, lend their natural sweetness and moistness to the batter, while a generous dusting of cinnamon adds a warm, inviting spice.

The crumble topping, a buttery blend of flour, brown sugar, and cinnamon, provides a delightful contrast in texture, its crumbly bits melting in your mouth alongside the tender, moist banana bread.

This recipe is more than just a collection of ingredients; it’s a testament to the power of food to connect us to our past and bring joy to our present.

Questions I often get about this recipe:

Q: What is the texture of this banana bread?

A: This banana bread is moist and tender, with a slightly crumbly texture from the crumble topping.

Q: How ripe should the bananas be for this recipe?

A: The bananas should be very ripe, with dark brown spots on the skin. The riper the bananas, the sweeter and more flavorful the banana bread will be.

Q: Can I substitute different types of flour for the all-purpose flour?

A: Yes, you can substitute whole wheat flour or white wheat flour for the all-purpose flour. However, the texture of the banana bread will be slightly denser.

Q: Can I make this recipe without the crumble topping?

A: Yes, you can make this recipe without the crumble topping. The banana bread will still be delicious, but it will not have the same contrasting texture.

Q: How can I store this banana bread?

A: Store this banana bread in an airtight container at room temperature for up to 3 days. You can also freeze the banana bread for up to 3 months.

What you need to make the bread:

Ingredients:

For the bread:

3 ripe bananas, mashed

2 eggs

1/2 cup (1 stick) unsalted butter, melted

3/4 cup granulated sugar

1/2 cup packed light brown sugar

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

For the crumble topping:

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup (1/2 stick) unsalted butter, cold and cut into cubes

For the vanilla drizzle:

1/4 cup powdered sugar

1/4 cup milk

1/2 teaspoon vanilla extract

How to make Cinnamon Crumble Banana Bread:

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.

In a large bowl, whisk together the mashed bananas, eggs, melted butter, granulated sugar, brown sugar, and vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pour the batter into the prepared loaf pan.

In a medium bowl, combine the crumble topping ingredients until the mixture resembles coarse crumbs. Sprinkle the crumble topping over the batter.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the vanilla glaze over the warm banana bread.

Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips:

For extra ripe bananas, peel them and freeze them for a few hours or overnight. Thaw them completely before mashing them.

If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let the mixture sit for 5 minutes before using.

To make the crumble topping even thicker, you can add an extra 1/4 cup of flour.

For a more pronounced cinnamon flavor, you can add an extra 1/4 teaspoon of cinnamon to the crumble topping.

Printable Recipe:

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