Cinnamon Crunch Banana Bread
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This easy cinnamon crunch banana bread is all about big flavor and texture. It’s moist, full of banana goodness, and topped with a sweet cinnamon-sugar layer that bakes into a golden, crunchy crust. If you love banana bread with lots of cinnamon, this recipe delivers every time for breakfast, snacking, or dessert. And if you’re a fan of cinnamon-based quick breads, you might also enjoy our Amish Friendship Cinnamon Bread or Apple Cinnamon Bread.
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Why You’ll Love This Cinnamon Crunch Banana Bread
- Moist, tender banana bread base with a crunchy, buttery cinnamon topping.
- Warm cinnamon spice and sweet banana make this the best cinnamon banana bread for any time of year.
- Beginner-friendly recipe that comes together without special equipment.
- Perfect for breakfast, brunch, or an afternoon treat.
- Makes your kitchen smell incredible while baking.
Ingredients You Need For Our Cinnamon Crunch Banana Bread Recipe
Banana Bread Recipe
- 3 large ripe bananas
- 1/3 cup oil of choice (olive oil works well)
- 2 eggs or 2 flax eggs for a vegan option
- 1/4 cup agave, maple syrup, or brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or white whole wheat flour
- 1 cup almond flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
Cinnamon Crunch Topping
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions How to Make Cinnamon Crunch Banana Bread
- Preheat oven to 350°F (177°C) and grease a 9×5 loaf pan. Line with parchment for easy removal if desired.
- Whisk together the cinnamon crunch topping sugar and cinnamon in a small bowl. Set aside.
- In a medium bowl, whisk flours, baking powder, salt, and cinnamon. Set aside.
- Mash bananas in a large bowl. Add oil, eggs, and vanilla. Whisk until combined.
- Add dry ingredients to the wet mixture and stir just until no dry flour remains.
- Pour batter into the loaf pan. Sprinkle half the cinnamon topping over the batter, swirl gently with a knife, then add the remaining topping.
- Bake for 45 minutes. Check doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs. If there’s wet batter, bake a few minutes longer and recheck.
- Cool in the pan before slicing. Serve warm or at room temperature.
How to Store
- Store banana bread with lots of cinnamon in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Thaw at room temperature or warm slices briefly in the microwave.
More Variations
- Add chopped nuts, chocolate chips, or swirl in peanut butter for extra flavor.
- Swap the topping for crushed cereal or streusel for a twist.
- Make it dairy-free or gluten-free with simple substitutions.
For another flavorful option, try our Pumpkin Banana Cinnamon Bread — it’s another banana bread recipe that’s big on cinnamon.
FAQs
Can I use all all-purpose flour?
- Yes, but a mix of flours adds extra moisture and texture.
Is this bread recipe freezer-friendly?
- Yes, wrap slices individually and freeze for easy grab-and-go snacks.
What’s the difference between this and cinnamon crunch swirl banana bread?
- Swirling the topping into the batter gives you pockets of cinnamon flavor throughout, while leaving it on top creates a distinct crunchy crust.
In conclusion, this cinnamon crunch banana bread recipe blends soft, flavorful banana bread with a crisp cinnamon topping for a loaf that’s as beautiful as it is delicious. Great for sharing, gifting, or keeping all to yourself.
Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and plenty of sweet inspiration.
More Delish Desserts
- Healthy Peanut Butter Crunch Bars
- Cinnamon Toast Crunch Bars
- Chocolate Peanut Butter Crunch Cups (Strawberry too)
- Healthy Peanut Butter Cup Quinoa Crispy Treats
- Cinnamon Applesauce Bread
Cinnamon Crunch Banana Bread
Moist banana bread with lots of cinnamon and a crunchy cinnamon‑sugar topping. Simple mixing, big flavor, and a pretty swirl that bakes into a golden crust.
Ingredients
- 3 large ripe bananas
- ⅓ cup oil of choice olive oil works well
- 2 eggs or 2 flax eggs vegan option
- ¼ cup agave maple syrup, or brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or white whole wheat flour
- 1 cup almond flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- Cinnamon Crunch Topping
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (177°C). Grease a 9x5 loaf pan and line with parchment for easy removal.
- Stir granulated sugar and cinnamon together for the topping. Set aside.
- Whisk all-purpose flour, almond flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
- Mash bananas in a large bowl. Add oil, eggs (or flax eggs), sweetener, and vanilla. Whisk until combined.
- Add dry ingredients to the wet mixture and stir just until no dry flour remains.
- Pour batter into the loaf pan. Sprinkle half the cinnamon topping over the batter, swirl lightly with a knife, then add the remaining topping.
- Bake 45 minutes. Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs. If needed, bake a few minutes longer and recheck.
- Cool in the pan for 15 minutes, then lift out, slice, and serve warm or at room temperature.
Notes
- Use very ripe bananas (lots of brown spots) for the best sweetness and texture.
- Do not overmix the batter. Stir just until combined for a tender crumb.
- Swirl gently so the cinnamon layer stays defined and doesn’t sink.
- Storage: keep covered at room temperature up to 3 days, refrigerate up to 5 days, or freeze slices up to 2 months.
- To make dairy-free, use oil as written and plant-based mix-ins if adding any.
Nutrition
Calories: 278kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 33mgSodium: 247mgPotassium: 281mgFiber: 3gSugar: 19gVitamin A: 75IUVitamin C: 4mgCalcium: 101mgIron: 2mg
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