Crumble Topped Banana Bread
A delicious and comforting banana bread featuring a crunchy crumble topping, perfect for any time of the day.
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 9x5 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
Store leftover 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 to keep the bread crispy, never soggy.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 14g
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