Cinnamon Crunch Banana Bread
Indulge in the ultimate comfort food with our delicious cinnamon crunch banana bread recipe. Moist and tender, loaded with sweet banana flavor, and topped with a crunchy cinnamon sugar topping, this banana bread is the perfect combination of soft and crunchy. It's easy to make and perfect for breakfast, brunch, or as a snack.
Equipment
Ingredients
- 1 3/4 cups all-Purpose Flour (219 grams)
- ¼ cup oat flour (30 grams)
- 1 tsp Diamond Crystal kosher salt; for table salt use 1/2 teaspoon.
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- ¼ tsp ground or grated nutmeg (optional, but recommended)
- ¼ tsp ground cloves (optional, but recommended)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- ½ cup canola oil (100 grams)
- 1/4 cup greek yogurt (71 grams)
- 1 tablespoon vanilla extract
- 2 cups (460g) bananas mashed – (4 large or 5 ripe medium size)
Cinnamon Crunch Topping
- 2 tablespoon granulated sugar
- 2 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
Instructions
- Before baking your cinnamon crunch banana bread, preheat your oven to 350°F (177°C). Spray a 9-by-5-inch loaf pan with cooking spray, then line it with parchment paper. Be sure to spray the parchment paper with cooking spray as well, and leave enough hanging over the sides to easily lift the cake out of the pan once it's finished baking. This crucial step ensures that your banana bread doesn't stick to the pan and prevents the topping from breaking when you remove it. Without a way to lift the bread out of the pan, the sugar topping will spill off the top of the bread.
- Whisk all-purpose flour, oat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a large bowl until combined.
- Whisk eggs, and granulated sugar in a medium bowl until well combined about 30 seconds. Add oil, yogurt, and vanilla; mix well.
- Add bananas and mix until combined.
- Pour the wet ingredients into the dry ingredients and gently whisk until dry ingredients are moistened. Do not over-mix.
- Pour batter into prepared loaf pan and even out with a spatula.
Make the Cinnamon Sugar Topping
- In a small bowl, granulated sugar, light brown sugar, and cinnamon.
- Sprinkle evenly over batter and pat down sugar topping with fingers.
Bake
- Bake for 60-70 minutes, or until toothpick comes out clean. Use a instant-read thermometer and bake until 205°F (96°C) degrees. Baking times vary so keep an eye on it. The bread is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the bread from the oven.
- Cool cake in the pan set on a wire rack for 15 minutes before removing from the pan. Carefully remove loaf from pan. Let cool completely on wire rack.
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Notes
Frozen bananas: This recipe can make use of frozen bananas without any issues. First, thaw the bananas and drain off any excess liquid. Then, mash the bananas to the required consistency and use them as directed in the recipe. Be mindful not to over-mash them, as this can result in a watery mixture. Leaving some chunks of banana will provide the ideal texture for the bread.
Storing leftovers. You can keep the bread covered at room temperature on the counter for up to 2 days. For longer storage, place slices in an airtight container or bag and refrigerate for up to 5 days. If you prefer warm banana bread, you can heat it in the microwave for 10-15 seconds or in a toaster oven. The cinnamon crunch on top will not stay as crunchy if you cover it because the humidity will soften it, but it is still delicious. After cutting, cover the cut side of the remaining loaf with foil, but leave the top uncovered to maintain the crunchy texture.
Freezer. If you want to freeze the bread, tightly wrap the entire loaf in plastic wrap and place it in a resealable bag. It can be stored in the freezer for up to 3 months. When you're ready to enjoy it, let it thaw at room temperature. Alternatively, you can wrap individual slices in plastic wrap and store them in a resealable bag. Thaw the slices at room temperature or microwave them for about 20-30 seconds.
*If you don't have oat flour just use 2 cups (250 grams) of all-purpose flour.
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