This Crumb Topping + Cinnamon Swirl Banana Bread combines the best of a classic banana loaf melded with a coffee cake’s buttery crumb topping and sweet cinnamon swirl! The thick slices make for such a satisfying sweet breakfast. Each bite offers a blend of textures from the soft bread to the moist swirl to the buttery crumbly topping. I guarantee this one will be eaten up quickly!
This loaf is actually quite straightforward to make…After prepping the three layers (topping, batter, and swirl) all you have to do is layer them and bake!
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RECIPE NOTES:
Loaf Pan: I used a ceramic loaf pan for this recipe, and that is definitely what I would recommend! If you need to use a different type of pan, be sure to check the temperature and baking time conversions. (Glass, metal, and ceramic all conduct heat differently!)
Parchment Paper: Parchment paper is a must for both easy cleanup as well as preventing the loaf from sticking! Be sure to leave yourself a little extra paper on the sides to easily grab and cleanly lift the loaf from the pan once cooled.
Storage: This loaf can be stored airtight at room temperature.
INGREDIENT NOTES:
CRUMB TOPPING
All-Purpose Flour: All-purpose flour is used in both the crumb topping as well as the loaf batter in this recipe, keeping it simple. (See my favorite flour measuring tip in the Loaf Batter list below!)
Saigon Cinnamon: I cannot overstate my recommendation for Saigon cinnamon! The flavor and sweetness are unmatched. It’s also the cinnamon variety that I recommend for the swirl. You definitely don’t want to skip this ingredient!
Salt: A pinch of salt rounds out the flavor. (I use sea salt, ground fine/medium)
Light Brown Sugar: The brown sugar makes the crumbs nice and sweet.
Unsalted Butter: The butter is what glues the crumb mixture together, and of course gives it the unbeatable buttery flavor.
LOAF BATTER
Bananas: The 14 ounces of bananas should be weighed once they are overripe, and before they are peeled! If you need to eyeball it, it will be approximately 2 3/4 medium bananas, but I love using a kitchen scale!
Unsalted Butter: Butter is important for the richness and flavor of this loaf!
Vanilla Extract: The vanilla is a must to enhance the flavor.
Cane Sugar: This is my preferred/tested type of granulated sugar to use.
Light Brown Sugar: Including brown sugar adds to the sweetness and flavor of the loaf, and also adds a bit of acidity that helps to activate the baking soda.
Half & Half: The half & half adds moisture and fat into the batter! Be sure to let it come to room temperature first.
Egg: Be sure to also use an egg that has come to room temperature! This will help it easily blend into the batter.
Salt: A little salt is a must in baking to help the batter develop properly! (I use sea salt, ground fine/medium)
Baking Soda: Baking soda ensures that the loaf rises.
All-Purpose Flour: All-purpose flour is the best flour to use for this loaf. I personally love to use an unbleached variety! (Measuring Tip: I always like to measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)
CINNAMON SWIRL
Light Brown Sugar: Unlike the brown sugar used in the crumb topping and the loaf batter, you don’t need to pack the brown sugar for the swirl. It can be measured more loosely in the 1/2 cup.
Saigon Cinnamon: Saigon cinnamon is such a sweet and flavorful choice for the cinnamon swirl (as well as the crumb topping)! It’s my absolute favorite type of cinnamon for baking.
Kitchen Equipment:
- A Ceramic Loaf Pan (approx. 10” x 5”)
- Bowls (2 Small + 2 Medium + 1 Large)
- Toothpicks
- A Cooling Rack
Servings: 1 Loaf / 8 Large Slices
Ingredients:
CRUMB TOPPING
- 1/2 Cup All-Purpose Flour
- 2 Teaspoons Ground Saigon Cinnamon
- 1/8 Teaspoon Salt (I use sea salt, ground fine/medium)
- 1/3 Cup Light Brown Sugar, tightly packed
- 1/4 Cup (4 Tbsp) Unsalted Butter, melted
LOAF BATTER
- 14 oz Bananas (Weighed Once Overripe & Before Peeling)
- 1/2 Cup Unsalted Butter, melted and cooled
- 2 1/4 Teaspoons Vanilla Extract
- 1/2 Cup Cane Sugar
- 1/3 Cup Light Brown Sugar, packed
- 1/3 Cup Half & Half, room temperature
- 1 Egg, room temperature
- 1/2 Teaspoon Salt (I use sea salt, ground fine/medium)
- 1 1/2 Teaspoons Baking Soda
- 1 3/4 Cups All-Purpose Flour
CINNAMON SWIRL
- 1/2 Cup Light Brown Sugar, not packed
- 2 Teaspoons Ground Saigon Cinnamon
See how to make this Crumb Topping + Cinnamon Swirl Banana Bread below:
Directions:
PREP
Let the half & half and egg come to room temperature
Line a loaf pan with parchment paper, and set it aside
PREPARE THE CRUMB TOPPING
Add the flour, cinnamon, salt, and brown sugar into a medium bowl, and stir together
Melt the 1/4 Cup of butter in a small bowl in the microwave, pour it over the dry ingredients, and gently mix, breaking it into crumbs once cooled enough*
*You’ll have to let it cool a bit before breaking the mixture into crumbs. Feel free to come back to this after creating the loaf batter.
Set aside
CREATE THE LOAF BATTER
In a medium bowl, melt the butter in the microwave
Let the butter cool for approximately 15 minutes, stirring occasionally to keep it fluid
While the butter is cooling, in a large bowl, mash the bananas with a fork until as smooth as possible
Next, add the melted/cooled butter, as well as the vanilla, into the banana bowl, and gently stir together until combined
Stir in both of the sugars
Then, stir in the half & half and the egg
After that, stir in the salt and baking soda
Gently stir in the flour until incorporated, taking care not to overmix
(The mixture will, of course, be a tad lumpy from the banana…That’s okay!)
CREATE THE CINNAMON SWIRL
In a small bowl, stir together the brown sugar and cinnamon, and set aside
LAYER & BAKE
Preheat the oven to 350º
1 – Pour approximately half of the loaf batter into the prepared loaf pan
2 – Evenly add the layer of the cinnamon swirl mixture all the way up to the edges
3 – Add the remaining half of the loaf batter on top
4 – Using a knife, very gently give the layers a little swirl in a loose, zig zag, single and subtle motion
5 – Next, evenly sprinkle the crumb topping layer on top
On the middle rack of the oven, bake for 55-60 minutes (at which point a toothpick in the center will come out clean, and the crumb topping will have a few browned spots)
Place the pan on a cooling rack
Let the loaf fully cool in the pan
Slice and enjoy!
[Store cooled bread airtight at room temperature.]
