Banana bread’s already a winner, but add a buttery crumble topping and you’ve got the kind of loaf that disappears fast. This Crumble Topped Banana Bread is the sweet spot of easy prep, big flavor, and family-friendly comfort. Ripe bananas keep it moist, while the crunchy top makes every slice feel like dessert. No fussy steps, no extra mess just grab a bowl and bake tonight.
Why This Crumble Topped Banana Bread Is a Weeknight Win
- Fast prep: You can have this banana bread in the oven in just ten minutes.
- Easy cleanup: With only a few bowls to wash, you’ll spend less time cleaning.
- Big flavor: The combination of bananas and crumb topping makes every bite delicious.
How to Make Crumble Topped Banana Bread (3 Steps & Timing)
- Combine and prepare: Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Mix the batter: In a large bowl, cream ¾ cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar until light and fluffy. Beat in 2 large eggs, one at a time, and add 1 teaspoon vanilla extract. Gradually mix in the dry ingredients until just combined and fold in 1 cup mashed ripe bananas, ¾ cup rolled oats, and ½ cup chopped nuts (if using).
- Add crumble topping and bake: Pour the batter into the prepared loaf pan. In a separate bowl, mix ½ cup brown sugar, ¼ cup flour, and 2 tablespoons cold butter until crumbly. Sprinkle this evenly over the batter. Bake for 50-60 minutes, or until a skewer comes out clean.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- ¾ cup rolled oats
- ½ cup chopped walnuts or pecans (optional)
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons cold unsalted butter, cut into small pieces
Quick Sides & Serving Ideas
- Serve with a dollop of fresh whipped cream.
- Pair with a scoop of vanilla ice cream.
- Enjoy with a spread of peanut butter or almond butter.
- A hot cup of coffee or tea makes a perfect pairing too.
Crumble Topped Banana Bread
Ingredients
Dry Ingredients
- 1.5 cups 1 ½ cups all-purpose flour
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon ½ teaspoon salt
- 0.25 cup ¼ cup all-purpose flour For the crumble topping
Wet Ingredients
- 0.75 cups ¾ cup unsalted butter, softened
- 0.75 cups ¾ cup granulated sugar
- 0.75 cups ¾ cup packed light brown sugar
- 2 large 2 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cup 1 cup mashed ripe bananas (about 3 medium)
- 0.5 cup ½ cup brown sugar For the crumble topping
- 2 tablespoons 2 tablespoons cold unsalted butter, cut into small pieces For the crumble topping
Mix-ins
- 0.75 cup ¾ cup rolled oats
- 0.5 cup ½ cup chopped walnuts or pecans (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt.
Mix the batter
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, and add the vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in the mashed ripe bananas, rolled oats, and chopped nuts (if using).
Add crumble topping and bake
- Pour the batter into the prepared loaf pan.
- In a separate bowl, mix the brown sugar, flour, and cold butter until crumbly.
- Sprinkle the crumble mixture evenly over the batter.
- Bake for 50-60 minutes, or until a skewer comes out clean.
Notes
Nutrition
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Storage & Reheat (No Soggy Leftovers)
Store leftover Crumble Topped Banana Bread in the fridge for up to 5 days. You can also freeze it for up to 3 months. To reheat, place slices in the air fryer or oven at 350°F (175°C) for a few minutes. This keeps the bread crispy never soggy.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped nuts to save time.
- Buy pre-mashed bananas or just buy ripe ones and mash quickly.
- Grab a bag of pre-measured flour or baking mixes.
- Use a rotisserie chicken for a quick dinner side.
Smart Swaps & Variations
- Swap granulated sugar with coconut sugar for a healthier option.
- Use gluten-free flour in place of all-purpose flour for gluten-free bread.
- For a dairy-free version, use coconut oil instead of butter.
- Add spices like cinnamon or nutmeg for extra flavor.
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs
Q1: Can I make this banana bread ahead of time?
Yes! This loaf keeps well. Bake it the night before, let it cool, then cover tightly. By morning, it’s still moist and that crumble topping stays crunchy. I like to slice mine and pop it in the toaster oven for a quick warm-up—it tastes like it just came out of the oven.
Q2: How do I keep banana bread from sinking in the middle?
The trick is not overmixing the batter and making sure your oven is fully preheated. Too much stirring can make the loaf dense. I also check my bananas—extra ripe is perfect, but if they’re too watery, the bread can collapse. A little patience and the right balance keeps your loaf tall and proud.
Q3: Can I swap the nuts in this recipe?
Absolutely. Walnuts and pecans are classics, but I’ve tossed in chocolate chips, dried cranberries, or even shredded coconut. The bread is pretty forgiving. Just keep the measurement the same so the texture doesn’t change too much. Think of it as a choose-your-own adventure loaf.
Q4: What’s the best way to ripen bananas fast?
If your bananas are yellow but not brown yet, toss them in the oven at 300°F for 15–20 minutes. They’ll turn black on the outside, soft and sweet inside. Cool before mashing. It’s a quick hack I use when I can’t wait days for perfect banana bread bananas.
Q5: How do I freeze banana bread without losing texture?
Let the loaf cool completely, wrap it in plastic wrap, then a layer of foil. Freeze the whole loaf or individual slices. To reheat, unwrap and warm in the oven at 350°F for about 10 minutes. It comes out soft inside with that crumble topping still deliciously crunchy.
Crumble Topped Banana Bread is not only easy to make but also perfect for sharing. Enjoy the wonderful flavors today!
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