Breakfast/ Recipes/ Sweets

Cinnamon Crunch Banana Bread

If you have been searching for the perfect banana bread recipe, look no further! I went to visit my aunt one night and her house smelled so good I wanted to lick the air. You know when you smell something so amazing that you HAVE to eat whatever you’re smelling?! Turns out, it was this cinnamon crunch banana bread recipe that she so graciously let me share with you all!  This bread is so incredibly moist and has a cinnamon crunch topping that will easily make it your favorite banana bread recipe. So rest assured, your search for the perfect banana bread is over!

If you’d like to make this recipe into MUFFINS, follow the same recipe and bake for only 25 minutes. It makes 12 standard sized muffins. (See video at the bottom of this page)


First, preheat your oven to 350 degrees and spray or butter a 9×5 loaf pan.

In a medium-sized bowl, combine your dry ingredients which includes the: flour, baking powder, baking soda, salt, sugar, and oats.The Best Banana Bread, Cinnamon Crunch Banana Bread, banana bread, ripe bananas, breakfast, dessert, recipe, banana bread recipe, cinnamon banana bread, coco and ash

In a large bowl, combine your wet ingredients which include the: eggs, milk, oil, and bananas. I smash my bananas in this same bowl to save having to clean a third bowl. So using a pastry cutter or a fork, smash your bananas and combine. The Best Banana Bread, Cinnamon Crunch Banana Bread, banana bread, ripe bananas, breakfast, dessert, recipe, banana bread recipe, cinnamon banana bread, coco and ash

 

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Go ahead and dump the dry ingredients into the bowl with the wet ingredients. I feel like I should be telling you to do this gradually but I’m impatient and always dump mine in and it’s never been a problem 🙂 Just mix by hand until combined and that’s it…don’t over mix! Note: If you’re adding walnuts (which I did not) you can fold them in here.

Now you can go ahead and make your topping mixture. Combine all of the ingredients and with your pastry cutter or fork, break up the butter into the sugar/flour mixture until it looks like wet sand.
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Pour only HALF of your banana bread batter into your prepared pan. (That’s in caps because almost every time I make this, I pour the whole thing in then have to dump it out, wash my pan, and start over). So once HALF of your batter is in, sprinkle it with half of your cinnamon topping, then pour the other half of the batter in and sprinkle the top with the remaining cinnamon mixture.

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Pop it in the oven for 50-60 minutes (until a toothpick or cake tester comes out clean). Wait and enjoy as your house fills with the smell of delicious banana cinnamon goodness!The Best Banana Bread, Cinnamon Crunch Banana Bread, banana bread, ripe bananas, breakfast, dessert, recipe, banana bread recipe, cinnamon banana bread, coco and ash

By the way, if you love this recipe, SUBSCRIBE TO MY EMAIL list by clicking here and never miss a recipe!  


Print Recipe
5 from 2 votes

Cinnamon Crunch Banana Bread

Ingredients

For the banana bread:

  • 1 cup and 1/2 all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 2/3 cup sugar
  • 3/4 cup quick-cook oats
  • 1/4 cup canola oil
  • 2 large eggs
  • 1/3 cup milk
  • 3 very ripe bananas
  • 1/2 cup walnuts optional

For the topping:

  • 1/2 cup sugar
  • 2 tbsp all purpose flour
  • 2 tbsp softened butter
  • 1 tsp cinnamon

Instructions

  • Preheat your oven to 350 degrees
  • Prepare a 9x5 loaf pan with either non-stick spray or butter
  • In a medium bowl, combine your dry ingredients (flour, baking soda, baking powder, oats, sugar, salt)
  • In a large bowl, combine your wet ingredients (eggs, milk, oil, and mashed bananas)
  • Pour the dry ingredients into the bowl with the wet ingredients and mix by hand just until combined.
  • Make your topping mixture in a separate bowl by combining the flour, sugar, cinnamon, and butter and using a fork, incorporate the butter until the mixture looks like wet sand.
  • Pour half of your banana bread batter into your prepared dish then top with half of the cinnamon mixture
  • Pour remaining half of banana bread mixture into the pan and top with the remaining half of the cinnamon mixture
  • Bake at 350 for 50-60 minutes or until a toothpick or cake-tester comes out clean
  • Enjoy!

Notes

Note: I've had some people tell me that the cinnamon crumble falls off when they slice the bread because it's so thick. I tend to like those giant chunks! But if you would like a thinner crust on top...just omit the flour in the "topping" section 🙂

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Coco and Ash

If you’d like to make this recipe into muffins, follow the same recipe and bake for only 25 minutes. It makes 12 standard sized muffins.

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90 Comments

  • Reply
    Becky Vick
    June 3, 2016 at 3:06 pm

    Just made this today! Delicious! My normal recipe always calls for buttermilk which I never have and end up being kinda dry. Not this one! Super moist…and I love the cinnamon sugar layer in the middle. I used brown sugar in my toppings. Not sure it made a difference in taste but I just wanted to finish off the tiny amount I had left in the pantry!

    • Reply
      Coco and Ash
      June 3, 2016 at 3:13 pm

      So glad you liked it Becky!! I’m sure the brown sugar was really good too!

    • Reply
      Karen
      July 13, 2016 at 3:49 pm

      This was AMAZING!! Thank u for such a wonderful recipes. ?

      • Reply
        Coco and Ash
        July 13, 2016 at 4:03 pm

        So glad you liked it!! 🙂

        • Reply
          Donna
          July 14, 2016 at 12:22 pm

          Hi can I get yr recipes sent to my email

          • Coco and Ash
            July 14, 2016 at 12:48 pm

            Hi Donna, Just subscribe to my mailing list on my home page 🙂 Thank you

    • Reply
      Corbin anderson
      February 19, 2019 at 6:53 pm

      Do you know the nutrition info for this?

      • Reply
        Coco and Ash
        February 19, 2019 at 9:12 pm

        I do not. Sorry. But there are nutrition calculators online if you would like to plug in the ingredients

  • Reply
    Sherrill Yoder
    June 21, 2016 at 1:04 pm

    Have you ever tried this recipe in muffins? That’s always easier for little ones and no cutting!!

    • Reply
      Coco and Ash
      June 21, 2016 at 3:14 pm

      I have NOT tried that but it’s a GREAT idea! I may have to do a new blog post 🙂

  • Reply
    Pattie Eagan
    July 7, 2016 at 5:30 pm

    This is the best banana bread recipe I have ever made. I used vanilla yogurt mixed with a few tablespoons of cream and lots of cinnamon in the topping. SIMPLY DIVINE!!!!!Thank you so much Mindy!!!!!!!!!!!!!!!!!!!!!

    • Reply
      Coco and Ash
      July 9, 2016 at 1:56 pm

      I’m SO GLAD you loved it! 🙂 make sure you subscribe so you never miss a recipe!

  • Reply
    Alicia
    July 7, 2016 at 6:54 pm

    Could you leave out or substitute anything else for the oats?

    • Reply
      Coco and Ash
      July 9, 2016 at 2:01 pm

      I have never made it without the oats but you could try to omit it and you just may have to bake a little longer. Let me know if you try it!! 🙂

  • Reply
    Danielle H
    July 8, 2016 at 8:52 pm

    I tried this recipe and it was delicious! The loaf came out super moist. I also added some brown sugar in the topping and semi sweet chocolate chips throughout. Will definitely make again when we have ripe bananas we need to use up 🙂

    • Reply
      Coco and Ash
      July 9, 2016 at 1:57 pm

      So so happy that you loved it! I sometimes add chocolate chips too and it’s so yummy! 🙂

    • Reply
      Joann
      August 24, 2016 at 6:28 pm

      Just pulled it out of the oven with no oats. turned out just fine!
      thanks for the recipe. I think my bananas were a little small I will try it again next time with bigger bananas.

  • Reply
    Lydia
    July 17, 2016 at 9:05 pm

    I just made these in a muffin pan, they were awesomely delicious!

  • Reply
    Edna Fraticelli
    July 23, 2016 at 5:05 am

    OMG this the Best Banana Bread ever I made it at 4am this morning do my husband can have some for his breakfast it incredible delicious Thank you spoo much!!!

  • Reply
    Cindy
    July 23, 2016 at 10:35 pm

    Yum! This recipe is definitely a keeper. I make banana bread often, but have never made it with the addition of cinnamon crumble..wow! The whole family loved it & the hubby raved! Thanks for sharing. 🙂

    • Reply
      Coco and Ash
      July 24, 2016 at 9:25 am

      Makes me so happy when people try and love this recipe!! 🙂

  • Reply
    Lea
    July 25, 2016 at 8:56 pm

    I made two loaves of this today. The only thing I changed was the use of coconut sugar rather than white sugar. It was delicious! My husband said it was the best banana bread I’ve made, and I think I agree! Thanks for this awesome recipe!

    • Reply
      Coco and Ash
      July 26, 2016 at 4:36 pm

      Glad to hear that the coconut sugar worked out well! 🙂

  • Reply
    Carol
    August 4, 2016 at 10:29 am

    Can you substitute Bisquick for the flour? Same amount? Omit anything? Thanks, looks so good!

    • Reply
      Coco and Ash
      August 4, 2016 at 10:56 am

      Hi Carol! I have not tried that but I found this information online: “You cannot directly use Bisquick in place of AP flour. According to the company web site and Wikipedia, Bisquick consists of bleached all-purpose flour with several other ingredients, including shortening, baking powder, sugar, and salt. It is essentially a self-rising flour with added fat.”

      You can try to use the Bisquick as a substitute but I would leave out the baking powder and salt. I can’t promise that it will turn out the same because the ratios will be off but let me know if you happen to try it and how it comes out!!

  • Reply
    Al
    August 8, 2016 at 8:13 pm

    Hi, I was just wondering if anyone has substituted greek yogurt for the oil in this recipe? I often make my own banana bread this way but I didn’t want to ruin this recipe when I try it. I know I wouldn’t mind it since I’m not too picky about the density, but I was hoping to bake it for coworkers and didn’t want to disappoint.

    • Reply
      Coco and Ash
      August 9, 2016 at 9:33 am

      Hi! I have not tried greek yogurt but I do know that you can sub in apple sauce for the oil if you are looking to skip the oil 🙂

  • Reply
    Theresa
    August 14, 2016 at 9:12 pm

    Loved the recipe, Thought it a little to dry.. next time I will cut the cook time down to 40-45 min. The 50 min was too much I think… overall a great recipe thanks for sharing 🙂

    • Reply
      Coco and Ash
      August 16, 2016 at 3:31 pm

      Thank you Theresa! I have never had it come out dry so I’m sorry to hear that yours did!

  • Reply
    Linda Haislip
    August 17, 2016 at 2:44 pm

    Made this today and this is the best banana nut bread I have ever had…

    • Reply
      Coco and Ash
      August 17, 2016 at 3:38 pm

      Thank you so much!! That’s always great to hear 🙂 🙂

  • Reply
    Kimberly
    August 17, 2016 at 5:04 pm

    I just made this today and it was phenomenal! I’ve tried many recipes and this iss my favorite. The cinnamon topping was a delicious addition. The only change I made was add cinnamon and allspice to the wet batter. Otherwise, perfection!

  • Reply
    tia
    August 22, 2016 at 11:58 am

    I made 2 of these yesterday, didn’t change a thing (except holding the nuts) and this recipe is amazing! friends stopped by to try, and they are gone!
    Great Great recipe!!!
    I personally wouldn’t change ANYTHING about this recipe but what are your thoughts on making a pumpkin version instead of banana (cause I love pumpkin equally as much)
    if you try it and it actually works let me know please…im too chicken to change recipes

    • Reply
      Coco and Ash
      August 23, 2016 at 7:42 pm

      Hi Tia! I’m so glad you liked it!!! I plan on posting a pumpkin bread this fall so make sure you are on my email list!!

  • Reply
    Teresa
    August 23, 2016 at 6:18 pm

    The banana bread is in the oven! Plan to share with a neighbor when it comes out. Have you ever floured the pan with white sugar instead of flour when making sweet breads? It gives it a sweet edge. Yum!

    • Reply
      Coco and Ash
      August 23, 2016 at 7:43 pm

      I have not tried that but it’s a great idea! 🙂 Hope you enjoyed it!

  • Reply
    Nancy
    August 27, 2016 at 6:39 pm

    can i subsititute the canola oil coconut oil??

    • Reply
      Coco and Ash
      August 28, 2016 at 10:11 pm

      Nancy, I have not tried that yet! Let me know if you try it and how it turns out. I would be very interested to know 🙂

      • Reply
        Amy
        September 9, 2016 at 12:09 am

        I substituted the canola for coconut oil and it turned out fantastic!

      • Reply
        Amy
        September 9, 2016 at 12:16 am

        I substituted the coconut oil for canola oil and it turned out great!

  • Reply
    Karen
    August 28, 2016 at 11:49 am

    Hi there, I just put one in the oven and can’t wait to try it!
    Just wondering how well it freezes?

    • Reply
      Coco and Ash
      August 28, 2016 at 10:12 pm

      Hi Karen! You can definitely freeze it! Let me know how you like it! 🙂

    • Reply
      Coco and Ash
      August 28, 2016 at 10:13 pm

      Hi Karen! You can definitely freeze it!

  • Reply
    Kim
    September 1, 2016 at 9:25 pm

    Omg!! I made this tonight and it was a hit!! My husband and I loved it!! This recipe is going in my recipe box of my family’s best and favorite recipes!! Thank you so much!! Love, Kim

    • Reply
      Coco and Ash
      September 2, 2016 at 11:11 pm

      Hi Kim! Thank you! I’m so so glad you loved it so much! I feel honored to have one of my recipes in your recipe box!! 🙂

  • Reply
    Anna
    September 5, 2016 at 11:48 am

    My son (who is 36 and married) has always loved banana bread but i have never hit on a recipe like yours and am baking it as I write-cannot wait to taste it and have him taste it too – but it smells heavenly. so glad i found you on Pinterest! btw – beautiful pics as well 🙂

    • Reply
      Coco and Ash
      September 10, 2016 at 9:18 pm

      Hi Anna! Thank you so much! Sorry it took me so long to reply!! Your comment got stuck in my spam folder for some reason : / But I hope you and your son enjoyed the banana bread!

  • Reply
    Lisa
    September 5, 2016 at 10:10 pm

    How long will the bread last in the fridge?

    • Reply
      Coco and Ash
      September 6, 2016 at 12:00 pm

      I know that I’ve kept it in a air-tight container in the fridge for at least a week! I just cut a slice and microwave it for 30 seconds and it’s fine 🙂

  • Reply
    Anne
    September 6, 2016 at 6:33 pm

    This is currently in my oven right now! This is my first attempt at making banana bread so I hope it comes out perfectly! I didn’t have any cinnamon so I subbed in some brown sugar. I used 1/4 cup white sugar and 1/4 cup brown.

    • Reply
      Coco and Ash
      September 6, 2016 at 8:55 pm

      Awesome! I hope you love it! Definitely try it with the cinnamon some time if you happen to pick some up at the store 🙂

  • Reply
    Jared :)
    September 6, 2016 at 9:34 pm

    Are there any different cook times if you bake them in a small cake pan or a cupcake pan? Also would you bake them at the same temperature?

    • Reply
      Coco and Ash
      September 7, 2016 at 12:35 pm

      Yes!! You can bake them at the same temperature but I would check them at 30 minutes to see if they are done. 1 hour will definitely be too much!

  • Reply
    Amy
    September 9, 2016 at 12:18 am

    Oh my gosh! I have had a hankering for banana bread recently and then I found this recipe!!! I made it tonight and I am in love with this bread! Thanks for sharing! It was moist and fixed my sweet tooth!

    • Reply
      Coco and Ash
      September 9, 2016 at 9:41 am

      Awesome Amy!! So glad you enjoyed it! And coconut oil does work great as well! 🙂

  • Reply
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  • Reply
    A CruNchy Cinnamon Banana Cake (Bread) – Our Culinary Kitchen
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  • Reply
    Tina
    September 18, 2016 at 10:40 am

    Have you tried subbing the 1/4 cup canola oil for either sour cream or butter? Didn’t know how that would effect the recipe. I also have the old fashioned rolled oats on hand as opposed to the quick oats, what do you think of that substitution?

    • Reply
      Coco and Ash
      September 20, 2016 at 2:02 pm

      Tina, I have not. However I HAVE subbed in applesauce and it turns out great 🙂 I’m sure butter would work too. Let me know!! And I think the oats would be ok. Maybe not AS soft but it might give it a heartier texture 🙂

  • Reply
    Jamie B.
    September 18, 2016 at 11:06 am

    It’s in the oven now! I’ll let you know how super yummy it is!

  • Reply
    Laura
    September 18, 2016 at 1:13 pm

    Baking this right now. I added vanilla and ground cardamom to the batter, and 2 tbsp of feuilletine in the cinnamon topping.

    • Reply
      Coco and Ash
      September 20, 2016 at 2:00 pm

      Awesome Laura! I hope it turned out great!!

  • Reply
    Dee
    October 2, 2016 at 7:06 pm

    I made this twice now today making 3 to give to friends, and both times my cinnamon topping all comes off the top, in huge chunks? What am I doing wrong?

    • Reply
      Coco and Ash
      October 3, 2016 at 10:18 pm

      Hmmm…Maybe try adding half of the flour to the topping…just a tad. The flour is what gives it those bigger chunks on top. I love those but if you want it to be a little thinner and not fall off as much, try either reducing or totally getting rid of the flour in the cinnamon mixture. Let me know if that works out!! 🙂

  • Reply
    melissa
    October 8, 2016 at 9:24 pm

    This looks delicious. I love Banana bread. I’m definite going to try this soon.

    • Reply
      Coco and Ash
      October 10, 2016 at 10:55 am

      Thank you! I think you’ll love it 🙂

  • Reply
    Gayle Trunfio
    October 25, 2016 at 6:27 pm

    Just made a few batches of banana bread the other day. Ugh. Going to try your recipe soon. Time to change things up a little bit! 🙂

  • Reply
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  • Reply
    Jude
    November 13, 2016 at 10:13 pm

    I made this recipe tonight. Very good. However I did add tsp of vanilla extract.
    And to the topping and filling I put in 1-1/2 tsp of cinnamon. I should of mashed bananas better. But very good. Moist and tasty.

  • Reply
    Mai
    November 23, 2016 at 2:50 pm

    I made this recipe tonight..
    it is delecious ?, me and my husband loved it so much..
    I just added half tsp vanilla..
    Thanks for sharing the recipe

    • Reply
      Coco and Ash
      November 23, 2016 at 4:39 pm

      I’m so glad you liked it!! I add vanilla sometimes too…it can’t hurt anything 🙂

  • Reply
    Debbie Keller
    November 27, 2016 at 6:25 pm

    This bread was wonderful and moist!!! I could eat the whole loaf…LOL

    • Reply
      Coco and Ash
      November 28, 2016 at 4:56 pm

      I’m so glad you liked it! I could do the same lol

  • Reply
    Sandra
    November 29, 2016 at 10:32 pm

    The recipe just calls for “sugar” does that mean white or brown

  • Reply
    Nancy
    February 3, 2019 at 4:42 pm

    This was delicious ! Do you happen to have the nutritional breakdown?

    • Reply
      Coco and Ash
      February 3, 2019 at 4:52 pm

      Thank you! I do not have the nutritional information but there are websites that you can plug the ingredients into if you search 🙂

  • Reply
    Cindy Orley
    February 4, 2019 at 6:59 pm

    Fantastic recipe. I love the crumb topping in the middle and top of the bread! Genius idea! I used coconut flour for 20% of the recipe and sub 1/2 of the sugar with stevia to cut down on the carbs in this recipe and it turned out fabulous. I’ll be checking out more of your recipes now!

  • Reply
    Mercy
    March 30, 2019 at 11:19 pm

    5 Stars. I love this recipe. So delicious.

  • Reply
    Lara Gibbs
    June 12, 2019 at 6:20 pm

    I just so happened to have 3 VERY ripe ban mass to make this. It IS delicious but… I had a problem. I checked on it before the timer went off , and the center was completely RAW.I don’t have a CLUE what went wrong??? I followed the recipe, it’s perfectly done, except the center. Would be very curious to know what I did wrong. Would take a picture, but uh? No!

    • Reply
      Coco and Ash
      June 23, 2019 at 7:33 am

      Hmmm that’s odd. I wonder if it’s a problem with the oven calibration. I’m sorry it didn’t work for you. If you make it again, stick a toothpick in the center before removing it from the oven. If it comes out with batter on it, it needs more time. Hope that helps!

  • Reply
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