• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Food Blogging Resources
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Pip and Ebby

Recipe Index
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Bread » Best Banana Crumb Bread Recipe

    Best Banana Crumb Bread Recipe

    Published: Sep 2, 2015 · Modified: May 20, 2021 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This Banana Bread recipe is tried, tested, delicious and EASY! Great way to use up those ripe bananas staring at you from your counter top. Topped with a brown sugar crumble, this loaf won’t last long!

    loaf of banana bread on a cutting board with slice removed

    The only thing better than a good loaf of banana bread is banana crumb bread that is topped with a weak-in-the-knees crumble. Just out of the oven, butter melting over a slice, this stuff is a little piece of heaven.

    If you have ripe bananas in your fruit bowl but want to make muffins instead, check out these Banana Crumb Muffins. The crumble that goes on the top sends this bread to the moon, in my opinion.

    HOW TO BANANA CRUMB BREAD

    No mixer needed! This bread bakes quick and the loaf is loaded with banana flavor. It’s a perfect snack or breakfast item!

    STEP 1 – PREPARE THE PANS

    Preheat oven to 350 degrees F and coat a 9×5 pan with cooking spray; set aside. Combine the butter, brown sugar, sugar, eggs and vanilla extract in a large mixing bowl. Mix well.

    STEP 2 – BATTER

    In a medium bowl, combine the dry ingredients: flour, baking soda, baking powder and salt then mix well. Gradually add to the large bowl with butter-sugar until combined.

    mashed bananas in a blue mixing bowl

    Add mashed bananas. Pour the batter into prepared loaf pan.

    STEP 3 – CRUMB TOPPING

    In a small bowl, combine the 2 tablespoons of butter, 1/2 cup of flour and 1/2 cup of brown sugar. Mix until crumbly. Spread over the top.

    crumble topping over banana bread batter in loaf pan

    Bake in the preheated oven for approximately 1 hour.

    STEP 4 – ENJOY

    Start checking for doneness at the 50-minute mark. When a toothpick inserted into the center comes out clean, the bread is done. Place the pans on a wire rack to cool completely.

    RECIPE NOTES

    • An easy recipe variation would be to make this banana nut bread! A little crunch is delicious. Chop up a cup of walnuts and fold them into the batter.
    • A cup of chocolate chips or raisins are alternative add-ins.
    • Have you tried toasting a slice? Delicious!
    two slices of banana bread on a plate with butter melting into them

    HOW TO STORE AND FREEZE BANANA BREAD

    Make two or three loaves at a time so you can salvage those bananas and have the perfect breakfast ready for later! Wrap a loaf in some saran wrap or aluminum foil and place it in a ziploc to freeze it for 3-4 months. This double wrap allows the moisture to stay in and freezer burn to stay out.

    When you’re ready to enjoy it again, take the package out of the freezer, take it out of the ziploc bag but leave it wrapped in the saran wrap to allow the moisture to keep the bread perfect for eating when ready. It should be room temperature and ready to go in 3-4 hours.

    If you’re planning on eating the loaf right away, then place your bread in a air-tight container and leave it on the counter top. Do not refrigerate it as the moisture is zapped out quicker.

    WHAT TO DO WITH RIPE BANANAS

    Are you like me and constantly finding a fruit bowl filled with ripe bananas? It works well to throw them into the freezer to thaw and use at a later time, or you can mash them up and throw them into one of these delicious recipes!

    • Banana Bars with Maple Brown Sugar Frosting – These Banana Bars are in my Top 3 list of Best Desserts Ever. These are TO DIE FOR and the best way to use up ripe bananas, in my opinion.
    • Pumpkin Banana Bread – Pumpkin AND bananas join forces in this tasty bread! This is a great fall treat and your house has never smelled so good.
    • Banana Chocolate Chip Cookies – Adding bananas to Chocolate Chip Cookies is a great way to use up ripe bananas! These cookies are super moist and delicious!
    • Cream Cheese Chocolate Chip Banana Bread – This is my favorite delicious twist on Banana Bread! Cream cheese makes EVERYTHING better.

    QUICK BREAD RECIPES

    • Reese’s Banana Bread – Add Reese’s peanut butter cups to Banana Bread to make it a delectable treat! You’ll never look at a loaf of banana bread the same ever again.
    • Best Beer Bread – This is the easiest, most delicious Beer Bread recipe you will find! Only a handful of ingredients are required for this no-fail, flavorful loaf of bread.
    • This Instant Pot banana bread from Corrie Cooks is the perfect breakfast to kick off your day with plenty of energy!

    Banana Crumb Bread

    This banana bread is super moist and packed with flavor!
    No ratings yet
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Servings: 12 servings
    Calories: 319kcal
    Author: Megan Porta

    Ingredients

    • 1/2 cup butter softened
    • 1/2 cup brown sugar
    • 1/2 cup sugar
    • 2 eggs
    • 1 tsp vanilla
    • 2 cups flour
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp salt
    • 3 ripe bananas mashed

    TOPPING

    • 2 tbsp butter melted
    • 1/2 cup flour
    • 1/2 cup brown sugar

    Instructions

    • Preheat oven to 350 degrees F and coat a 9×5 pan with cooking spray; set aside. Combine the butter, brown sugar, sugar, eggs and vanilla in a large bowl. Mix well.
    • In a medium bowl, combine flour, baking soda, baking powder and salt and mix well. Gradually add to the butter-sugar bowl until combined. Add mashed bananas. Pour into prepared pan.
    • In a small bowl, combine the 2 tablespoons of butter, 1/2 cup of flour and 1/2 cup of brown sugar. Mix until crumbly. Spread over the top and bake in the preheated oven for approximately 1 hour.
    • Start checking for doneness at the 50-minute mark. When a toothpick inserted into the center comes out clean, the bread is done.

    Notes

     
    • An easy recipe variation would be to make this banana nut bread! A little crunch is delicious. Chop up a cup of walnuts and fold them into the batter.
    • A cup of chocolate chips or raisins are alternative add-ins.
    • Have you tried toasting a slice? Delicious!
     

    Nutrition

    Calories: 319kcal | Carbohydrates: 53g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 440mg | Potassium: 168mg | Fiber: 1g | Sugar: 30g | Vitamin A: 354IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!
    « Parmesan Salmon and Asparagus in Foil Recipe
    Green Salad with Grapes and Pecans and Raspberry Vinaigrette »

    Reader Interactions

    Comments

    1. Frankir

      October 06, 2019 at 8:41 pm

      Everyone loves this recipe especially with the crumb toppings

      Reply
      • Megan Porta

        October 08, 2019 at 2:59 am

        Those crumb toppings really do make it just a notch better! So glad you agreed. Thanks for commenting!

        Reply
    2. Crystal

      June 17, 2016 at 3:34 am

      This is really good! The crumble on top was yummy. I added some chopped walnuts to mine. Thanks for the recipe!

      Reply
    3. Gabrielle

      May 30, 2016 at 4:49 am

      Just made this and it came out perfectly! So delicious!

      Reply
      • Megan Porta

        May 30, 2016 at 3:00 pm

        Oh good, Gabrielle! I’m so glad it turned out so well for you!
        Megan

        Reply
    4. Becky

      May 08, 2016 at 4:20 pm

      I made this bread and it fell in the middle and the crust was hard when the bread was done. I would not recommend.

      Reply
    5. Kim

      April 24, 2016 at 6:46 pm

      I made a double batch following this recipe and it didn’t rise at all. Turned out flat and the brown sugar made the bread almost black. It tasted good, but the presentation was not flattering.

      Reply
      • Megan Porta

        May 04, 2016 at 12:41 am

        Oh no, Kim! I’m so sorry this didn’t turn out for you! I hope you’d be willing to give it another try. It always turns out perfect for us!
        Megan

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

    Web Stories Library

    Dominate Your Instant Pot!

    Food Blogging Resources

    Yummy Desserts

    Lemon Curd With Egg Yolks Recipe

    What To Eat With Lemon Curd – 21 delish ideas!

    Best Instant Pot Cheesecake Recipe

    Easy Banana Bars Recipe

    Baked Cinnamon Apple Slices Recipe

    cropped-0818OreoBalls511B9431post.jpg

    3 Ingredient No Bake Oreo Balls Recipe

    Comforting Soups

    World’s Best Chili Recipe

    How To Freeze Chili

    Chicken and Dumplings Recipe With Canned Biscuits

    Easy Crab Soup Recipe

    Ham Bone Bean Soup With Potatoes

    How Long Does Chili Last In The Fridge

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • Snapchat
    • Twitter
    • YouTube

    As Featured In

    • Privacy Policy

    Copyright © 2023 Pip and Ebby on the Foodie Pro Theme