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Banana Bread with Crumb Topping


  • Crumb Topping ¼ cup PACKED brown sugar
  • 4 ½ tbsp. butter
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • 1/3 cup ap flour
  • Bread 1 ¼ sticks butter
  • 1 ¼ cup sugar
  • 2 eggs
  • 3 ½ bananas- mushed
  • 1 ½ cups + 1 tbsp ap flour
  • 1 tsp salt
  • 1 tsp baking soda

Temperature: 350 ° F


Prepare the crumb topping by creaming the butter and brown sugar. Add the cinnamon and vanilla. Add the flour in batches. When large crumbs start to form, stop mixing. Set the topping aside. *NOTE YOU MUST MAKE TOPPING FIRST. * Butter and flour the Emile Henry ruffled loaf pan Cream the sugar and butter together until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl often. Add the mushed bananas. Add the flour, salt, and baking soda. Mix just until all is incorporated. Pour batter into prepared loaf pans. Distribute the crumb topping evenly. Place in a preheated 350F oven for 45 minutes (my oven was on convection bake), or until a skewer inserted into the center comes out clean. Let cool in pan for about 10 minutes on a cooling rack. Unmold and cool for another 10 minutes.

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