Banana Crumble Bread

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This banana bread is more than just a way to use up extra ripe bananas. You’ll fall in love with the moist, rich texture…but the sugar, cinnamon and oat crumble topping is what sets it a part from every other banana bread recipe. They can also be baked as muffins!

Banana Crumble Bread - That Bread Lady (1)

Banana Bread was always one of my favorite treats growing up. One summer, my mom gave me baking lessons and taught me how to make this classic sweet bread. I remember being so amazed that nearly black bananas could turn into something so yummy!

As I developed this recipe, I wanted to be sure the bread was super moist and not dry like so many banana breads can be. The sour cream gives it that moist texture and gives it an extra rich flavor. You can never really go wrong with sour cream!

Banana Crumble Bread - That Bread Lady (2)

My number one tip for banana bread

Using ripe bananas will add extra flavor and sweetness to your banana bread, and will mash up nicely. Be sure your banana peels have some spotting on them. You can speed this process along by putting the whole bananas in a brown paper bag, rolling it up and letting it sit on the counter for a day or two.

Banana Crumble Bread - That Bread Lady (3)

Can we talk about this crumble topping for a second? It’s very close to an apple crisp topping. It’s buttery and a bit crunchy. All the oats, sugars and cinnamon work together to give this simple sweet bread an extra special element. I try to get a little crumble in every bite I take. It’s that good!

More recipes to try

If you like my Banana Crumble Bread, you’ll love these recipes!

Lemon Coconut Bread

Beginner French Bread

Sourdough English Muffins

Sourdough Banana Bread

Be sure to follow me on Instagram @thatbreadlady for more tips, recipes and videos! If you try this recipe, be sure to post and share your creations and tag me! I love to see how you enjoy my recipes with the ones you love!

For more video tutorials, check out my Baking Academy!

Go HERE to find out how you can get my help, walking you through the most delicious bread recipes, step-by-step! It’s all in my BAKING ACADEMY!

Print Recipe

Author: thatbreadlady
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 5 mini loaves or 2 large loaves 1x

Ingredients

Scale

Bread batter:

½ cup (113g) unsalted butter, softened
1 cup (213g) brown sugar, packed
1 cup (198g) granulated sugar
4 large eggs, room temperature
2 tsp vanilla
1 cup (227g) sour cream
½ cup (113g) milk
2 cups mashed (454g), ripe bananas (about 4 bananas)
4 cups (480g) all purpose flour
2 teaspoons baking soda
1 ½ teaspoons fine salt

Crumble topping:

½ cup (107g) brown sugar, packed
½ cup (99g) granulated sugar
1 Tablespoon cinnamon
¾ cup (90g) all purpose flour
¾ cup (67g) rolled oats
½ cup (113g) melted butter

Instructions

Preheat oven to 350°F.
Prepare loaf pans. This recipe makes either 5 mini loaves or 2 regular loaves. I prefer baking mini loaves, because they tend to bake more evenly. And it’s much easier to slice. Spray pans with nonstick spray and set aside.
With electric mixer, cream together the butter, brown sugar, granulated sugar and eggs. Cream about 2 minutes, until fluffy.
Add the vanilla, sour cream, milk and mashed bananas. Mix well.
In a separate bowl, mix the flour, baking soda and salt with a whisk.
Add the flour mixture to the wet ingredients and mix on medium low speed until fully combined, about 1-2 minutes
In a separate bowl, combine the ingredients for the crumble topping. Stir until all is coated with the melted butter. It can be easier to just use your hands for this part.
Fill prepared pans 2/3 full. Sprinkle crumble topping on top of the batter until it reaches the pan level.
Put a baking sheet on bottom rack of oven. This will catch any crumble that might drip during baking.
Bake loaves on center rack for 45-50 minutes for mini loaves and 50-55 minutes for regular size loaves. Insert butter knife in the center of the loaf. If it comes out clean, they are ready to take out. If not, bake another few minutes and check.
Allow the banana bread to cool in the pans for 10 minutes. Turn them out and place on wire rack to cool completely.

Notes

Muffins: Grease a muffin pan with nonstick spray or line with liners. Prepare batter and crumble topping. Spoon batter into each cup, filling about half full. Sprinkle crumble topping to just under the pan level. Bake at 350°F for about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool in pans for 5 minutes. Turn out onto cooling racks to cool completely.
See my Sourdough Banana Bread recipe for a yummy sourdough option!

Keywords: banana, crumble, sweet breads, bread, banana bread