Description
A comforting banana bread infused with cinnamon and topped with a crunchy crumb, perfect for breakfast or a late-night snack.
Ingredients
Scale
- 4 medium ripe bananas
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 large egg (or flax egg for a vegan version)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup butter (or coconut oil for a dairy-free option)
- For the crumb topping:
- 1/2 cup brown sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1/4 cup butter (or coconut oil for a dairy-free option)
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- Cream together granulated sugar and butter in a large mixing bowl until light and fluffy.
- In a separate bowl, mash the 4 ripe bananas, then mix them into the sugar and butter mixture.
- Incorporate the egg or flax egg, baking soda, cinnamon, and 2 cups of flour into the banana mixture. Stir until just combined.
- For the crumb topping, mix together the brown sugar, 1/2 cup flour, and cinnamon in a small bowl. Cut in the 1/4 cup butter until the mixture resembles coarse crumbs.
- Pour banana batter into the prepared loaf pan. Sprinkle the crumb topping evenly over the batter.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a vegan version, substitute the egg with a flax egg. Ensure that your baking soda is fresh for optimal rise.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: banana bread, cinnamon, dessert, baking, comfort food
