Be ready to double the recipe or make more because as it cools, it will be gone. I have never tasted banana bread better than this. If the bananas are really ripe, the banana bread will taste great!
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 1 large loaf |
Ingredients
- 1 ¼ cups brown sugar
- ½ cup butter, softened
- 2 eggs
- 5 very ripe bananas, mashed
- 2 teaspoons lemon juice
- ½ cup milk
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup unsalted butter, cubed
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
- Mash together the brown sugar and 1/2 cup of softened butter until smooth and creamy in a large bowl; beat in the eggs. In a bowl, combine the mashed bananas with lemon juice, and add them to the butter-sugar mixture. Beat in the milk and vanilla extract until smooth.
- In a bowl, whisk together 2 1/2 cups of flour, baking soda, salt, and 1 teaspoon of cinnamon. Mix the flour mixture into the banana mixture in 2 or 3 increments, beating well after each addition. Scrape the batter into the prepared loaf pan.
- Mix together the white sugar, 1/3 cup of flour, 1/4 cup of unsalted butter, and 1 1/2 teaspoon of cinnamon with a fork until the mixture is crumbly. Spoon the crumble mixture over the loaf.
- Bake in the preheated oven until the bread is lightly browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
- This is great as cupcakes, which will usually bake for about 20 minutes. Sprinkle crumble topping over cupcakes before baking.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 188 mg |
| Sugars | 15 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made the muffin version and they were amazing.
I wish I had followed other people’s suggestion and split this between two load pans. Since I didn’t , I did have to bake it longer and it actually spoiled before we could eat it all. It’s a very sweet tasting recipe and I might make it again with the tweak I mentioned. Topping is extra yummy.
Delicious and super easy to make. It’s my new favorite banana bread.
Really good and moist, I did 1/4 cup of milk and 1/4 of yogurt to make it more moist. And I cut the crumble topping in half for 2 loaves, it was plenty..
Suuuper yummy! I did add more cinnamon, nutmeg, ginger, cardamom, and clove thigh as I like spicy breads. There is definitely plenty of banana flavor in this recipe which most recipes completely lack in. I made muffins, the recipe came out to a perfect 24. Baked them at 350 for 20 minutes. Will definitely be making again!!
Makes a large single loaf that I found difficult to get fully cooked without getting the outside over cooked. Next time I would split in two smaller loaf pans. I cut the topping in half based on prior reviews, and not really necessary, just an extra sweetness.. Also, cardamom is wonderful in place of the cinnamon.
Made this for coworkers and it was gone in a matter of moments they loved it
to heavy, very dense, would cut back on bananas so not so thick and heavy.
Very rich, dense, and moist. A little sweet/rich for my taste and the banana is kind of hidden by the abundance of butter, vanilla, and brown sugar. I did split into two loaves as I was concerned about overflow in just one. Also halved the topping and that was more than enough for two loaves, let alone one.
Really nice banana bread and a change to my recipe I’ve been using for 40 years. The only reason I didn’t give it a 5 was because of the topping. I found there was way too much of it and was not really necessary at all on such a tasty loaf.
Very yummy! I cut this recipe in half and made muffins out of it. I had one issue and that was when the recipe was halved, it called for two and a half mashed ripe bananas. I decided to even it up by using three bananas and adding another quarter cup of flour. I made no other changes. I got 12 muffins out of this recipe. 350* for 20 minutes and we were ready to go. Great banana bread with the right measurements of everything needed to make it perfectly…….banana bread-y.