Show Subscription Form

Go Bananas Crumb Bread Recipe

Read Reviews
4.5 3
Publisher Photo
We get a lot of rain in Oregon, and I often find myself cooking and baking to help keep the kids and I entertained on wet days when we are stuck inside. One of my family's rainy day favorites is Banana bread. —
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min.
MAKES: 16 servings


  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3 medium bananas, mashed
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold butter


  1. In a large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, whisk the bananas, sugar, eggs, butter and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 9-in. x 5-in. loaf pan.
  2. For topping, in a small bowl, combine the brown sugar, flour, sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
  3. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).
Originally published as Crumb-Topped Banana Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p170

Reviews for Go Bananas Crumb Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 10, 2015

"I really wanted this recipe to be amazing. I've made it twice hoping to have a different result, but both times, it's turned out that the middle is not cooked. The crumble top ends up tasting a little burnt and keeps the dough from cooking all the way through


Reviewed Jun. 28, 2014

"This was a hit!!!! I used half flour and half gluten free flour. I did add pecans. The bread was so moist and delicious. I am going to make again with all gluten free flour."

Reviewed Jan. 20, 2014

"Excellent recipe - a big hit with co-workers easy to make and great to transport."

Loading Image