crumb-topped banana bread


Thanksgiving has been on my mind lately. In all honesty, last week was difficult. A myriad of circumstances led to moments of discouragement, yet as I reflected on all that I have to be thankful for, it gave me new perspective and a welcome change of focus. Much of what I’m giving thanks for are small joys, like a quiet morning with an uninterrupted and unplugged hour for a morning devotion that sets the tone for the rest of the day.

Crumb-Topped Banana Bread | Tutti Dolci

Along with my reading comes coffee and a yearning for a cozy fall breakfast; a generous slice of crumb-topped banana bread. If you find crumb toppings as irresistible as I do, this cinnamon-spiced banana bread deserves a spot at your table. It’s certainly another one of my small joys.

Crumb-Topped Banana Bread | Tutti Dolci

Crumb-Topped Banana Bread
1 1/2 cups flour
1/4 cup white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/8 tsp allspice
pinch of nutmeg
1 1/2 cups mashed ripe banana
1/2 cup honey
1/4 cup vegetable oil
1/2 cup low-fat buttermilk
1 large egg, lightly beaten
1 tsp vanilla extract

Crumb Topping
2 Tbsp light brown sugar
3 Tbsp flour
1/8 tsp cinnamon
3 Tbsp cinnamon chips
1 1/2 Tbsp unsalted butter, melted and slightly cooled

Preheat oven to 350°F and spray a 9″ x 5″ loaf pan with nonstick spray. Whisk together flours, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine banana, honey, oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and stir just until combined. Pour batter into prepared pan and smooth top with an offset spatula.

For the crumb topping, combine brown sugar, flour, cinnamon, and cinnamon chips in a small bowl. Add melted butter and toss mixture with a fork until crumbly. Sprinkle over batter and bake, rotating pan halfway through, for about 53 to 54 minutes. If bread is browning too quickly, cover with foil. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.

Remove from oven and cool in pan on a wire rack for 15 minutes. Remove bread from pan, and cool completely before slicing and serving. Store leftovers in an airtight container in the refrigerator up to 2 days; serve warm.

Yield – 12 servings
Calories – 220 (per slice)
Carbs – 36

  1. It’s so true Laura, we all need to focus more on all the blessings we have been so abundantly given. It’s easy to get discouraged but your solution of putting God first is the perfect antidote! I can see how this fabulous looking banana bread was also help to cure just about anything that would ail a soul! 🙂

  2. Oh, Laura…this is a stunningly GORGEOUS loaf! So moist and inviting with the abundant amount of crumble topping, a textural delight. I cannot wait to make your recipe. YUM! You should be very proud of yourself, my friend. I am with you…without my faith life, and prayer to connect with God, and to thank Him for my blessings, I would be lost. I cried nearly all weekend over discouragement in a certain area in my life (relationships). Sending warm hugs your way to let you know how much I appreciate your work and our blogging friendship as fellow bakers. Have a wonderful week! xo

  3. The first thing that came to mind when I saw this post in my inbox was NOM NOM NOM!!! This looks incredible. I can only think of a cup of coffee and a slice or two of this bread.

  4. Wow, this is the best looking banana bread!!! I’m glad you have a fresh perspective…and you’ve reminded me that I need to unplug and take some time to reflect on my blessings. You are one of them, my friend. xo

  5. I am having the week you had last week. Ugh. I need to snap out of it and find some inspiration! You are kind of amazing in my eyes and I love your take on food and your photos and this bread! The crumb topping is awesome!

  6. So sorry about your difficult week, Laura. But it was good that you were able to refocus. Sometimes when life feels really difficult, all you can do is look to the simple pleasures of each day and be grateful. Like your beautiful banana bread, for instance. I would certainly be thankful to enjoy a slice of this to start my day! Hang in there! : )

  7. beautiful crumb topped banana bread-you’ve got me with anything baked with a crumb topping (I’m so easy!) and this would be perfect with coffee and a moment (or several) of reflection 😉

  8. Life is such a roller-coaster ride filled with ups and downs, joy and sadness. I find I must practice finding gratitude each day or I often become mired in negative emotions that hide the wonder of the day. I hope this week is better for you! The Crumb Topped Banana Bread is a perfect way to celebrate the day and savor each moment. A slice would be a perfect companion to my morning coffee!

  9. Yes, it’s the small joys that we often must hang onto. This bread would make my morning and week a lot brighter. I hope I can make a batch soon! Thank you for sharing!

  10. O dear, I am terribly sorry to hear that things have been tough for you. If this Banana Bread is any indicator, then things must be better! It looks wonderful.

  11. Life can be hard and discouraging at times, but that’s great that you are able to remember things to be thankful for–it’s a great reminder to me too! Your banana bread looks extraordinary, the crumb topping makes it look so yummy!

  12. I don’t know how I have never thought to put a crumble topping on banana bread!! It’s like two delicious worlds colliding. CANNOT wait to try this one!

  13. We all have those days, but when you think of all the blessings in your life that can give you courage and strength to continue to live happy life with a smile on your face.
    You banana bread look amazing, Laura! I hope next week is much more cherful!

  14. Just tried this recipe and it came out great! I used a total of 3 ripe bananas to equal a heavy 1.5cups. The store didn’t have the cinnamon chips so I had to exclude them but the topping still came out crunchy and delicious. The bread has nice substance to it especially with the whole wheat flour. I will definitely be making this again! Thank you!!

  15. I hope this week is going much better than the last. I know the feeling. I have moments of feeling down then eventually I remember to relinquish control and He resets my perspective. Those days that start quietly with my daily reading and devotion always end up the best. This banana bread would be welcome addition. Hope your Monday was great!

  16. Recently I met a friend who says he doesn’t like the crumb topping. I just couldn’t believe it. He can have all the bottom half of these bread, while I enjoy the top half. That part is the BEST part… My jaw almost dropped when I heard such thing.. I wish we can make with crumb “siding”. 😉

    1. Hi Fiona, cinnamon chips are like chocolate chips, but cinnamon flavored. As an alternative, you could use toffee bits or rolled oats. Hope that helps!

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