Have you got some bananas ripening to a golden brown on your counter? Well then, it’s time for some banana bread.
This crunchy-topped loaf of banana bread is the best thing since…well, you know. Cinnamon crunchy goodness on top of sweet gooey banana and cinnamon filling is so good! This bread has some chewiness to it, created by the oats added to batter. Cinnamon, banana and oats come together for scrumptious twist on an all-time favorite quick bread.
Banana Cinnamon Crunch Bread
Banana Bread with a crunchy cinnamon topping
Servings 8
Calories 225kcal
Ingredients
- 3-4 Ripe bananas
- 2 large eggs
- 1/3 cup coconut milk Substitute cow's milk if coconut milk is unavailable
- 1/4 cup canola oil
- 1 tsp pure vanilla
- 1 1/2 cup all-purpose flour
- 3/4 cup quick oats For a nuttier, chewier version, use regular rolled oats
- 2/3 cup sugar Granulated
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp Kosher salt
- 1/2 cup OPTIONAL: chopped pecans or walnuts
Topping
- 1/2 cup brown sugar, loose, not packed Granulated sugar will work for this step too
- 1/4 cup all-purpose flour
- 2 Tbsp softened butter
- 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°
- Grease 9x5 loaf pan with butter.
- In a medium bowl combine flour, oats, sugar, baking soda, baking powder, salt.
- In a large bowl mash the bananas then combine eggs, coconut milk, vanilla and canola oil.
- Add dry ingredients to the wet mixture and stir until just combined.
- Make the topping by combining flour, cinnamon, butter and sugar and mix until it resembles wet sand.
- Pour half of the batter into loaf pan.Sprinkle half of cinnamon mixture over the top.Cover with remaining batter.Sprinkle remaining cinnamon topping over the batter.
- Bake at 350° for 50-60 minutes. Stick in a toothpick and see if it’s clean.