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.
Servings: 10 slices
Calories: 278kcal
Cost: $4
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: 278kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 247mg | Potassium: 281mg | Fiber: 3g | Sugar: 19g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 2mg