Cinnamon Crunch Banana Bread

Prep Time: 15 mins | Cook Time: 50 mins | Course: Breakfast | Yield: 1 loaf

A tender crumbed banana bread loaf with a cinnamon crunch topping. A cozy banana bake coffee cake combo. Inspired by Kelsey @ Little Bits Of Real Food https://www.littlebitsof.com/cinnamon-crumb-banana-bread/ 

2 cups flour

1 cup sugar 

1 teaspoon baking powder 

1 teaspoon cinnamon

½ teaspoon baking soda 

½ teaspoon salt

3 overripe bananas 

½ cup butter, melted 

1 egg

½ cup Greek yogurt 

Cinnamon Crunch Topping:

½ cup flour

½ cup powdered sugar

1 teaspoon cinnamon 

¼ teaspoon salt 

¼ cup butter, melted 

Preheat oven to 350°. Spray oil or butter, a bread pan and set to one side.

In a large mixing bowl, whisk flour, sugar, baking powder, cinnamon, baking soda, and salt. 

In another mixing bowl, mash bananas with the melted butter, egg, and Greek yogurt. Fold banana mixture into the dry ingredients, then pour into the prepared bread pan.

In a small mixing bowl, mix flour, powdered sugar, cinnamon, and salt. Stir the melted butter into the mixture, then sprinkle on top of the batter.

Bake for 50 to 60 minutes or until a toothpick tester comes out batter free. My favorite test for doneness is using an instant thermometer, the bread should register a minimum of 200* when tested with an insta-thermometer. Let cool for 15 minutes before turning out of the bread pan onto a wire rack to finish cooling.