Ingredients
Equipment
Method
Prep and make the cinnamon crunch topping
- Preheat the oven to 350°F and grease a 9x5 loaf pan.
- In a bowl, mix brown sugar, cinnamon, melted butter, flour, and salt until crumbly; set aside.
Make the banana bread batter
- Whisk melted butter, sugar, eggs, and vanilla into mashed bananas until smooth.
- Fold in flour, baking soda, salt, and cinnamon until just combined.
Bake
- Pour the batter into the greased loaf pan and sprinkle the cinnamon crunch topping generously and evenly over the top.
- 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 thick, crackled top, distribute the crumb layer all the way to the edges so it doesn’t thin out in the center. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months for best texture. For a dairy-light option, swap the butter for melted neutral oil (use the same amount) though the topping may brown slightly less.
