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.
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.
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.
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.
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!
By the way, if you love this recipe, SUBSCRIBE TO MY EMAIL list by clicking here and never miss a recipe!
Cinnamon Crunch Banana Bread
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
- 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
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.
Becky VickJune 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!
Coco and AshJune 3, 2016 at 3:13 pm
So glad you liked it Becky!! I’m sure the brown sugar was really good too!
KarenJuly 13, 2016 at 3:49 pm
This was AMAZING!! Thank u for such a wonderful recipes. ?
Coco and AshJuly 13, 2016 at 4:03 pm
So glad you liked it!! 🙂
DonnaJuly 14, 2016 at 12:22 pm
Hi can I get yr recipes sent to my email
Coco and AshJuly 14, 2016 at 12:48 pm
Hi Donna, Just subscribe to my mailing list on my home page 🙂 Thank you
Corbin andersonFebruary 19, 2019 at 6:53 pm
Do you know the nutrition info for this?
Coco and AshFebruary 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
Sherrill YoderJune 21, 2016 at 1:04 pm
Have you ever tried this recipe in muffins? That’s always easier for little ones and no cutting!!
Coco and AshJune 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 🙂
Pattie EaganJuly 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!!!!!!!!!!!!!!!!!!!!!
Coco and AshJuly 9, 2016 at 1:56 pm
I’m SO GLAD you loved it! 🙂 make sure you subscribe so you never miss a recipe!
AliciaJuly 7, 2016 at 6:54 pm
Could you leave out or substitute anything else for the oats?
Coco and AshJuly 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!! 🙂
Danielle HJuly 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 🙂
Coco and AshJuly 9, 2016 at 1:57 pm
So so happy that you loved it! I sometimes add chocolate chips too and it’s so yummy! 🙂
JoannAugust 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.
Coco and AshAugust 26, 2016 at 1:22 pm
LydiaJuly 17, 2016 at 9:05 pm
I just made these in a muffin pan, they were awesomely delicious!
Coco and AshJuly 18, 2016 at 2:56 pm
So glad you liked it!! 🙂
Edna FraticelliJuly 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!!!
CindyJuly 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. 🙂
Coco and AshJuly 24, 2016 at 9:25 am
Makes me so happy when people try and love this recipe!! 🙂
LeaJuly 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!
Coco and AshJuly 26, 2016 at 4:36 pm
Glad to hear that the coconut sugar worked out well! 🙂
CarolAugust 4, 2016 at 10:29 am
Can you substitute Bisquick for the flour? Same amount? Omit anything? Thanks, looks so good!
Coco and AshAugust 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!!
AlAugust 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.
Coco and AshAugust 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 🙂
TheresaAugust 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 🙂
Coco and AshAugust 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!
Linda HaislipAugust 17, 2016 at 2:44 pm
Made this today and this is the best banana nut bread I have ever had…
Coco and AshAugust 17, 2016 at 3:38 pm
Thank you so much!! That’s always great to hear 🙂 🙂
KimberlyAugust 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!
Coco and AshAugust 17, 2016 at 10:23 pm
Thank you so much Kimberly!
tiaAugust 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
Coco and AshAugust 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!!
TeresaAugust 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!
Coco and AshAugust 23, 2016 at 7:43 pm
I have not tried that but it’s a great idea! 🙂 Hope you enjoyed it!
NancyAugust 27, 2016 at 6:39 pm
can i subsititute the canola oil coconut oil??
Coco and AshAugust 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 🙂
AmySeptember 9, 2016 at 12:09 am
I substituted the canola for coconut oil and it turned out fantastic!
AmySeptember 9, 2016 at 12:16 am
I substituted the coconut oil for canola oil and it turned out great!
KarenAugust 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?
Coco and AshAugust 28, 2016 at 10:12 pm
Hi Karen! You can definitely freeze it! Let me know how you like it! 🙂
Coco and AshAugust 28, 2016 at 10:13 pm
Hi Karen! You can definitely freeze it!
KimSeptember 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
Coco and AshSeptember 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!! 🙂
AnnaSeptember 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 🙂
Coco and AshSeptember 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!
LisaSeptember 5, 2016 at 10:10 pm
How long will the bread last in the fridge?
Coco and AshSeptember 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 🙂
AnneSeptember 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.
Coco and AshSeptember 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 🙂
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?
Coco and AshSeptember 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!
AmySeptember 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!
Coco and AshSeptember 9, 2016 at 9:41 am
Awesome Amy!! So glad you enjoyed it! And coconut oil does work great as well! 🙂
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TinaSeptember 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?
Coco and AshSeptember 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 🙂
Laurel LevineMay 31, 2020 at 9:43 pm
I only had old fashion oats so I put them in my blender and it worked out great.
Coco and AshJune 1, 2020 at 8:59 pm
Awesome! Thanks 🙂
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!
Coco and AshSeptember 20, 2016 at 2:01 pm
YAY!!! Hope you liked it Jamie!
LauraSeptember 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.
Coco and AshSeptember 20, 2016 at 2:00 pm
Awesome Laura! I hope it turned out great!!
DeeOctober 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?
Coco and AshOctober 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!! 🙂
melissaOctober 8, 2016 at 9:24 pm
This looks delicious. I love Banana bread. I’m definite going to try this soon.
Coco and AshOctober 10, 2016 at 10:55 am
Thank you! I think you’ll love it 🙂
Gayle TrunfioOctober 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! 🙂
Coco and AshOctober 26, 2016 at 10:12 pm
I hope you love it!!
Heather WilsonMay 13, 2022 at 11:47 am
I made this today came out yummy! I added cinnamon chips to it sooo good. Thank you!
Coco and AshMay 26, 2022 at 7:32 pm
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JudeNovember 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.
Coco and AshNovember 16, 2016 at 1:23 pm
So glad you liked it Jude!
MaiNovember 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
Coco and AshNovember 23, 2016 at 4:39 pm
I’m so glad you liked it!! I add vanilla sometimes too…it can’t hurt anything 🙂
Debbie KellerNovember 27, 2016 at 6:25 pm
This bread was wonderful and moist!!! I could eat the whole loaf…LOL
Coco and AshNovember 28, 2016 at 4:56 pm
I’m so glad you liked it! I could do the same lol
SandraNovember 29, 2016 at 10:32 pm
The recipe just calls for “sugar” does that mean white or brown
Coco and AshNovember 30, 2016 at 10:06 am
It’s just white sugar 🙂
NancyFebruary 3, 2019 at 4:42 pm
This was delicious ! Do you happen to have the nutritional breakdown?
Coco and AshFebruary 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 🙂
Cindy OrleyFebruary 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!
Coco and AshFebruary 4, 2019 at 8:13 pm
MercyMarch 30, 2019 at 11:19 pm
5 Stars. I love this recipe. So delicious.
Coco and AshMarch 31, 2019 at 9:15 am
Thanks to YOU! 😀
Lara GibbsJune 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!
Coco and AshJune 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!
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SarahOctober 31, 2019 at 6:58 pm
Totally delicious! Loved it. The crumb topping oh my God it’s finger licking good. Couldn’t stop eating it. My 5 year old daughter even loved it soooo much. I just used brown sugar instead of white but the taste was amazing. Moist too. Perfect. Will definitely make it more often now.
Coco and AshNovember 4, 2019 at 4:47 pm
Thank you so much!
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JaniceApril 4, 2020 at 7:41 am
Sooooo good Thank you.
ChristineApril 20, 2020 at 2:56 am
Looking forward to making this tomorrow! When trying to decide loaf or muffins, I noticed in the muffin video it calls for and shows butter added to the batter rather than oil. All the directions match up to the same on oil, so assuming that’s just a change or oversight? Thanks for all you share!
Coco and AshApril 21, 2020 at 1:01 pm
You can use either 🙂
LisaJune 8, 2020 at 8:37 pm
This bread is heavenly! Banana bread is my husbands favorite bread or muffin. He kept repeating how wonderful it smelled in the house while baking and couldn’t wait to try it. It’s awesome! Thanks so much for sharing this recipe!
MalloryJuly 28, 2020 at 1:51 pm
All I have are instant oat packs. Would this work?
Coco and AshJuly 28, 2020 at 2:16 pm
I have not tried that but those have a lot of extra ingredients and sugars in them. Let me know how it turns out if you try it!
LindsayDecember 22, 2020 at 9:47 am
This is 100% my go-to banana bread recipe, it’s a little more indulgent than others, but well worth the calories!
I have made this recipe at least 10 times, probably more, and it only occurred to me today that I’d never left a review on it. 10 out of 5 stars, just make it! I love making these into muffins for quick, but still impressive baked good. People love it!
Mrs, Bilal.May 19, 2021 at 3:19 am
I’ve made this a gazillion times! Needless to say it’s a staple in my household! ♥️
Elizabeth W MulgrewSeptember 11, 2021 at 3:56 pm
I love banana bread and this is a terrific, top notch recipe! It was very crumbly, however, so I will try the suggestion of leaving out the flour in the topping and see if that improves it. Not that it needs improving – LOL!
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BarbaraApril 21, 2022 at 2:23 pm
I just the bread in the oven , but I’m made a mistake I was looking at the wrong recipe after I measured the dry ingredients. I used old fashioned oats and used the incorrect amounts of baking soda and baking powder and flour . The wet ingredients were on point so I added some buttermilk to see if that helped . Praying it comes out good .
Coco and AshApril 21, 2022 at 2:42 pm
Oh no! Hopefully it’s salvageable!
BarbaraApril 21, 2022 at 3:53 pm
Omg 😆 I made the right adjustments! I let it cool and tasted it and it’s delicious. The only thing I will do is one follow the right recipe and bake it less . This is an awesome recipe.
SheilaJuly 31, 2022 at 3:57 pm
I just pulled a loaf out of the oven … it looks so yummy & smells heavenly! TY for the recipe! Can you tell me how this is best stored? Does it need to be refrigerated or is an airtight container on my countertop ok?
JenniferNovember 20, 2022 at 9:59 pm
Made it today with my daughters. This is the best banana bread I have ever made.