This Cinnamon Crunch Banana Bread is ultra-moist and cozy, made with ripe bananas, maple syrup, and a buttery cinnamon sugar swirl. Finished with a crunchy cinnamon topping, it’s the perfect comfort bake for breakfast, brunch, or afternoon coffee.
Servings 8slices
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Equipment
9x5-inch loaf pan
mixing bowls
whisk or spoon
measuring cups and spoons
oven
Ingredients
1/4cupgranulated sugar
2tspcinnamon
4overripe bananas, mashed (about 1 1/4 cups)
1/4cupmelted salted butter or coconut oil
1/4cuppure maple syrup
2eggs, room temperature
2tspvanilla extract
1 1/2cupsall-purpose flour
1 1/2tspbaking soda
1tspsalt
3/4cupdark brown sugar
1tbspall-purpose flour (for cinnamon crunch)
1tbspcinnamon (for cinnamon crunch)
2tbspsalted butter, melted (for cinnamon crunch)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a small bowl, mix the granulated sugar and cinnamon together and set aside.
In a large bowl, combine mashed bananas, melted butter, maple syrup, eggs, and vanilla until smooth.
Add flour, baking soda, and salt to the banana mixture and stir just until combined.
Prepare the cinnamon crunch by mixing brown sugar, flour, cinnamon, and melted butter.
Spoon half the batter into the loaf pan, sprinkle with cinnamon sugar and 1/4 cup of the crunch mixture.
Add remaining batter and top evenly with the rest of the cinnamon crunch.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
Cool for 30 minutes before slicing and serving warm.
Notes
Use very ripe bananas for the best flavor and sweetness. Avoid overmixing to keep the crumb tender. Store tightly wrapped at room temperature for up to 4 days, or freeze individual slices for longer storage.