Description
A soft banana bread swirled with cinnamon sugar and topped with a crunchy cinnamon‑sugar crumble.
Ingredients
- ¼ cup granulated sugar
- 2 tsp cinnamon
- 4 overripe bananas, mashed (about 1¼ cup mashed)
- ¼ cup melted salted butter or coconut oil
- ¼ cup pure maple syrup
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 1½ cups all‑purpose flour
- 1½ tsp baking soda
- 1 tsp salt
- For the Cinnamon Crunch Topping:
- ¾ cup dark brown sugar
- 1 tbsp all‑purpose flour
- 1 tbsp cinnamon
- 2 tbsp melted salted butter
Instructions
- Preheat oven to 350 °F (175 °C). Butter a 9×5‑inch bread pan.
- Combine ¼ cup granulated sugar and 2 tsp cinnamon in a small bowl (this is the cinnamon sugar swirl mixture).
- In a mixing bowl, stir together mashed bananas, melted butter (or coconut oil), maple syrup, eggs, and vanilla until just combined.
- Add flour, baking soda, and salt to the banana mixture; mix until just combined (do not overmix).
- Make the crunch topping: in a separate bowl, mix melted butter, dark brown sugar, flour, and cinnamon until clumps form.
- Spoon half the banana batter into the prepared bread pan.
- Sprinkle the cinnamon sugar mixture over the first layer of batter, then sprinkle about ¼ cup of the crunch mixture over it (reserve the rest for topping).
- Spoon the remaining batter evenly over the swirl layer.
- Sprinkle the remaining crunch mixture on top of the batter.
- Bake 50–60 minutes, or until the center is just set.
- Remove from the oven and let cool in the pan for about 30 minutes before slicing (or enjoy warm).
Notes
- You can wrap and freeze the loaf ahead of time. (Tieghan recommends this as an option.)
- If converting to muffins, start checking for doneness around 20 minutes.
- Using a gluten free all‑purpose flour is a suggested substitution for all‑purpose in the recipe (though not tested fully by the author).
- Do not overmix the batter after adding the dry ingredients — overmixing can lead to tougher texture.
Nutrition
- Calories: 369 kcal
