Description
Cinnamon Crunch Banana Bread is a moist, flavorful twist on the classic banana bread, featuring ripe bananas, warm spices, and a crunchy cinnamon sugar topping. Perfect for breakfast, snacking, or dessert, this cozy bake adds gourmet flair to a nostalgic favorite.
Ingredients
For the Bread:
½ cup (115 g) unsalted butter, browned
½ cup (100 g) white sugar
½ cup (100 g) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed
1¾ cups (220 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (120 g) sour cream
For the Cinnamon Crunch Topping:
2 tablespoons white sugar
1 teaspoon cinnamon
Optional: 2 tablespoons chopped toasted pecans or streusel mix
Instructions
Preheat Oven: Preheat oven to 350°F (175°C). Line and lightly grease a 9×5-inch loaf pan.
Brown Butter: In a saucepan, melt butter over medium heat until golden brown and fragrant. Let cool slightly.
Mix Sugars & Butter: Stir in white and brown sugar until combined.
Add Wet Ingredients: Whisk in eggs and vanilla, then fold in mashed bananas.
Combine Dry Ingredients: In a separate bowl, sift together flour, baking soda, and salt. Add to wet ingredients and stir until just combined.
Fold in Sour Cream: Gently fold in sour cream to enhance moisture and softness.
Make Topping: Mix cinnamon and sugar. Sprinkle evenly over the batter in the pan. Add optional nuts or streusel if using.
Bake: Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for maximum flavor and sweetness.
Don’t overmix the batter to avoid a dense loaf.
Greek yogurt can be used instead of sour cream.
Add-ins like walnuts, chocolate chips, or fruit can be folded into the batter.
Freezes well for up to 3 months when wrapped tightly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking, Snack, Breakfast
- Method: Baking (Oven)
- Cuisine: American