Banana Bread with Crumb Topping Recipe

| April 16, 2012 | 18 Comments

Banana Bread with Crumb Topping
When you’re ready for something sweet, but without all the frosting, this Banana Bread with Crumb Topping is sure to satisfy the craving.  You’ll find lots of variations on how to make Banana Bread, and we’ll probably be sharing some other recipes as we go along, because we have several favorites of our own.  It’s just the right amount of sweetness that’s perfect with a hot cup of coffee or a cold glass of milk.  Is it bread or dessert?

I’ve always loved banana’s.  I’ve always really loved bread.  And, I’ve certainly had my fair share of banana sandwiches that’s for sure.  Two slices of white bread, a ripe banana and some Duke’s Mayonnaise are all I need for a complete meal.   So when you can combine the aspects of two of my all time favorites  into a delicious dessert….I mean bread….then you’ve got my attention.  I really like this particular recipe because it makes a delicious Banana Bread that’s not crumbly, but firm and moist…and delicious.  And did I mention, it has a crumb topping?  The topping is a mixture of brown sugar and butter and it really adds a lot to the bread.

It would be very simple to add some walnuts and turn this into a Banana Nut Bread, but we’ve opted to leave them out.  Don’t worry, we’ll have one with the nuts coming up in the future because I really like it that way also.  This isn’t one of those high rising type of breads either that some other recipes might make.  It’s too moist for that I think.  I do hope you’ll give it a try and see just what I’m talking about.  When you do, leave us a comment below and let me know how you like it.  You’ll also find a printable recipe after the step-by-step photo instructions.

So what are you waiting for?  Grab some ripe bananas and Let’s Get Cooking!


Recipe:  Banana Bread with Crumb Topping.  You’ll need these ingredients.  And no, my bananas aren’t rotten.  Those are sugar spots and they’ll make this bread all that much the better.  You’ll see.


Add flour.
We’ll begin by placing one cup of All Purpose Flour in a large sized mixing bowl.


Add sugar.
Then we’ll add the sugar.

(Please resist the urge to play Connect the Dots on my bananas.)


Add baking powder.
Add one teaspoon of baking powder.


Add baking soda.
Add the baking soda.


Add salt.
Add the salt.

(Hmmmm…the bananas DO have a lot of sugar spots don’t they?)


Mix all the dry ingredients.
Now mix all the dry ingredients together.


Melt the butter.
You’ll need to melt half a stick of butter.  I did this in the microwave.  You’ll just want to place the butter in a small cup or dish and use very short times to melt the butter a little at the time.  Don’t walk away from the microwave during this process.  If you just set the timer and walk away, you’ll probably end up with butter splattered all over the inside of your microwave.  Now, I’m not saying that I’ve actually done that….I’m just saying…well….take my advice….and heat it up with short little bursts of power at a time.  You can thank me later.  Or, you could also melt it in a small pot on the stove.


Add the butter.
Now, add the butter to the dry ingredients.


Add the buttermilk.
The buttermilk needs to be added next.  You’ll want to have that at about room temperature.


Stir it in well.
Use a wooden spoon or spatula and stir it all together.


Break open one egg.
Break one egg into a small dish and stir it up.


Add egg to the mixture.
Pour the egg into the batter.


Give it another stir.
Stir it all up real good.


Peel the bananas.
Peel the two bananas.  See, they weren’t rotten….they’re just right.  They need to be soft for the recipe.


Use a fork and mash up the bananas.
Take a fork and mash up the bananas.


Add bananas to the batter.
Use the same fork and scrape the bananas into the batter.


Add vanilla.
Add in the vanilla extract.


Stir it again.
Give it another quick stir to incorporate it all together.


Grease up the loaf pan.
I used a little Crisco Shortening to grease up my loaf pan.  Butter would work just as well, or some of that spray stuff in the can.


Pour batter into the pan.
Pour the batter into the loaf pan.  I always hold the pan a couple of inches off the counter top and just drop it a time or two.  It helps to settle the batter.  Besides, it’s fun….try it.


Flour for the topping.
Topping:  Now, lets’ whip up the topping for the bread.  Just place One Tablespoon of flour in a small bowl.


Add the brown sugar.
Add in the brown sugar.


Add the cinnamon.
Add the cinn-ah-min-amon.  Cinnamon is good for you….you did know that right?  It’s just hard to spell.

Actually, I was reading just last night about how you could heat a cup of water, add about one teaspoon of cinnamon to the water, cover it and let it sit for 30 minutes.  Then, you’re suppose to add a teaspoon of honey and drink this mixture about 30 minutes before breakfast.  They said it would help you lose weight.  I haven’t tried it yet, but then…that’s another story and I don’t really know why I even mentioned it here.  Just forget I even brought it up please.


Add the nutmeg.
Add the nutmeg.


Add a pinch of salt.
Add just a pinch or two of salt.  I didn’t use the full 1/4 teaspoon of salt…just about half that.


Add the butter.
Add the room temperature butter.  You’ll need one big Tablespoon.


Mix up the topping ingredients.
Use a fork and just mix the butter into the other ingredients.  Stir it around good to incorporate it all together.


Add to the top of the batter.
Just use the fork and drop little globs of the topping all across the top of the batter in the loaf pan.  (Note:  “Globs” is a culinary technical term)

BAKE:  Place the pan in a pre-heated oven set at 300º degrees.  You’ll want to bake the Banana Bread for about 40-45 minutes, or until a cake tester comes out clean.  “Cake tester” is another culinary term.  Its just a fancy term for….wooden toothpick.  Once the bread has been in the oven for the alloted time, stick a toothpick into the center of the bread and pull it back out.  If it comes out clean, your bread is done.  If it’s a got a little doughy mix on it, just bake it a few more minutes and test it again.


Bake the bread.
When the toothpick comes out clean, remove the baked bread from the oven and sit it on a cooling rack or on a cloth placed on your counter top.  Let the bread cool in the pan for about 10 minutes.


Cool on a wire rack.
After it’s cooled in the pan for 10 minutes, turn the bread out onto a wire rack.  Carefully flip it over and let it cool on the rack for awhile longer.  “Awhile longer” is yet another culinary term we’ve learned today.  That means….for as long as you can possibly wait without just slicing off a big old hunk of this bread.  It’s gonna be difficult but try to exercise real constraint.  What’s even much harder is to let the bread rest overnight.  I promise you….it’s gonna be even better tomorrow.  That is, if you have any left.


Serve and Enjoy!
Slice it up…Serve….and Enjoy!

Culinary terms we’ve learned today:

Cake Tester
Awhile Longer


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Banana Bread with Crumb Topping

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 - 10 Servings 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


When you’re ready for something sweet, but without all the frosting, this Banana Bread with Crumb Topping is sure to satisfy the craving. You’ll find lots of variations on how to make Banana Bread, and we’ll probably be sharing some other recipes as we go along, because we have several favorites of our own. It’s just the right amount of sweetness that’s perfect with a hot cup of coffee or a cold glass of milk. Is it bread or dessert?



  • 1 – Cup of All Purpose Flour
  • 1/2 – cup of Sugar
  • 1 – teaspoon of Baking Powder
  • 1/2 – teaspoon of Baking Soda
  • 1/2 – teaspoon of Salt
  • 1/2 – Stick of butter, melted
  • 1/3 – cup of Buttermilk
  • 1 – Large Egg, lightly beaten
  • 2 – ripe Bananas, mashed well
  • 1 – teaspoon of Vanilla Extract


  • 1 – Tablespoon of Flour
  • 1 – Tablespoon of Brown Sugar
  • 1/4 – teaspoon of Cinnamon
  • 1/4 – teaspoon of Nutmeg
  • 1 – Tablespoon of Butter, at room temperature.
  • Pinch of Salt


  1. Preheat oven to 300 Degrees
  2. In a large mixing bowl…..
  3. Add All Purpose Flour
  4. Add Sugar
  5. Add Baking Powder
  6. Add Baking Soda
  7. Add Salt
  8. Mix all the dry ingredients well.
  9. Add melted Butter
  10. Add Buttermilk
  11. Add one slightly beaten Egg
  12. Peel and mash 2 Banana’s
  13. Add Bananas to the batter.
  14. Add Vanilla Extract
  15. Mix well.
  16. Grease one loaf pan, coating sides and bottom.
  17. Pour the batter into the loaf pan.


  1. Mix the ingredients for the topping.
  2. Add Flour
  3. Add Brown Sugar
  4. Add Cinnamon
  5. Add Nutmeg
  6. Add Salt
  7. Add Butter at room temperature.
  8. Mix well, drop in chunks over the top of the batter in the loaf pan.
  9. Bake for 40-45 minutes or until a toothpick inserted into the bread comes out clean.
  10. Remove from oven and place on cooling rack or cloth, let sit 10 minutes.
  11. Turn the bread out onto a cooling rack and let cool.
  12. Slice and Enjoy!
  13. Note: It’s even better the next day if you can save any.

Keywords: Banana Bread with Crumb Topping Recipe, made from scratch, fruit bread, dessert, bananas, southern recipes

Your Comments:  I hope you’ll give this recipe for Banana Bread a try.  You can see how quick and simple it is to make.  I’d love to know how it turns out for you so please leave a comment in the section below.  It’s a known fact that people will visit websites several times before they ever actually leave a comment.  Some never do.  Don’t be one of those “Never Do’er’s.”  Take just a quick moment and at least let us know that you stopped by.  It’s the neighborly thing to do as any Southerner knows.  Thank You in advance.

Be Blessed!!!


Tags: , , ,

Category: Breads, Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (18)

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  1. I love this recipe.its so easy and I added cranberry raisens to delishes.thanks for your recipe.

  2. Gloria Evans says:

    How do I get your cookbook? I can’t seem to locate it online?

    • Steve Gordon says:

      Hi Gloria, There is an ad for the book on the right side of each page of our website. You can also click the Cookbook link in the green line at the top of the page. Thank you for your interest in our book. I appreciate your visit and hope you’ll visit with us often. Be Blessed!!! -Steve

  3. Gloria Evans says:

    Steve you are a blessed and anointed man of God. I have made this banana bread so many times and it gets eaten up so fast in my family of five. I just finished making a double batch today. I’ve used a number of your recipes and every one of them turns out perfectly-just the way you’ve made them. Thank you. The Bible says that “a generous man will prosper and he who refreshes others will himself be refreshed”-proverbs 12:25. That’s what I wish (and I’m sure others who’ve been blessed by you) wish for you.

  4. Gloria Evans says:

    Hi. This recipe is slap your mama good! I had six speckled bananas and decided to double the recipe. I have tried your recipes before and knew it would be good so I went for it today. OH MY GOSH! This bread is SO good I kept tasting it and had to step away. One thing I did have to do though was turn the heat up to 350 at the end for about 20 minutes because after an hour in the oven at 300 with all of those bananas in it it still wasn’t done. I tip my hat off to you sir. YOU DA MAN!

  5. Cindy says:

    Is it ok to have this with coffee in the morning, with lunch and with dinner on the same day? (just a smidgen?) So easy and so good! Another great recipe, THANK YOU STEVE!

    • Steve Gordon says:

      Hi Cindy, I don’t see any reason why you couldn’t have this three or four times a day. Smile. But, keep in mind I’m not a doctor and that I don’t even play one on TV. How’s that? I hope you enjoy the Banana Bread. It’s truly good stuff. I appreciate the question and your visits and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  6. Chris says:

    Steve, Trying this recipe but wondering, the oven temperature of a 300 degree oven seems low. is that correct?

    • Steve Gordon says:

      Hi Chris, This bread is pretty thick and dense, so we lowered the temp and bake it a bit longer so it will cook all the way through. I hope this helps, and I do hope your bread turns out great for you. I appreciate your visits and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  7. Judy says:

    Can you double the recipe and make mini loaf and if so how long to bake?

    • Steve Gordon says:

      Hi Judy, I’ve never tried to double the recipe, but don’t see why you couldn’t. Still, to be on the safe side, single batch is best. As for the baking time in the mini loafs, it would probably take about 30 minutes or so. Just keep a close eye on it and test it as you go so they don’t burn. Let me know if you try it and how they turn out. Best of luck with it. I appreciate your visits and hope you’ll visit with us often. Be Blessed!!! -Steve

  8. Natasha Goudy says:

    Thank you, Steve! I’m going to try this recipe as soon as I can gather all the ingredients! My daughter will LOVE this!

  9. Kathleen Barrett says:

    Hi Steve, can I make this with 2% milk? I have all ingredients except buttermilk on hand….even dotted bananas lol….if not, I’ll wait till I get to the Market. Thank you and I love your recipes <3

    • Steve Gordon says:

      Hi Kathleen, My apologies for taking so long to respond, things have just been super busy the last week or so. Hopefully you had the chance to make the Banana Bread. Did you know you can turn regular milk into a good buttermilk substitute? Take just under a cup of milk, add one Tablespoon of Vinegar or lemon juice. Let it stand for about 5-10 minutes and you’ll have a great substitute for that buttermilk. Try it some time.

      Thank you for your question. I hope you enjoyed the bread and I’ll be waiting to hear how you liked it. I appreciate your visit and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  10. Missusmidas says:

    …and the verdict is – WOW
    I think it’s the best I’ve ever made. Incredibly moist, which is probably the buttermilk. The nutmeg in the topping gives it a very interesting contrasting flavor. Next time I might try cooking it a little longer – it is done inside, but totally fell apart. I’m not complaining, it is still edible! Thanks much for a great recipe!

    • Steve Gordon says:

      Hi Missusmidas, Thank you for keeping me updated on your Banana Bread adventure. I’m glad you liked the taste but I’m sorry to hear that it fell apart on you. Was it humid when you baked it? Did you let the bread cool before you sliced it? It needs to cool down first, maybe even sit for awhile before you cut it. I know… that’s almost impossible to do once it comes out of the oven smelling as good as it does. Of course, don’t give up, do try it again and hopeuflly it will turn out better next time around. I do appreciate you taking the time to share your comments and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  11. Missusmidas says:

    It’s the oven right now! Can’t wait…

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