I stumbled upon this delicious banana bread when I was trying to make something else, but I ended up with something even better! Everyone in the family just loves this recipe. It tastes even better hot and fresh out of the oven!! Enjoy, and feel free to increase or decrease the amount of oats.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 8x4 inch loaf pan.

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  • Whisk together flour, sugar, and baking powder in a mixing bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Whisk together the eggs, milk, vanilla extract, and cinnamon in a large bowl. Add the banana, and mix well. Fold the flour mixture into the banana mixture until combined. Pour batter into prepared pan.

  • Prepare the crumb topping by combining the flour, brown sugar, oats, and cinnamon in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Spoon the crumb mixture over the batter.

  • Bake in preheated oven for 20 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until a toothpick inserted in center of the loaf comes out clean, 10 to 15 minutes longer. Cool in pan 10 minutes before turning out onto a wire rack.

Nutrition Facts

463.7 calories; 6.3 g protein; 62.1 g carbohydrates; 63.6 mg cholesterol; 166.8 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/16/2007
The addition of cinnamon and the crumb topping makes this banana bread recipe unique from most. I substituted butter for the shortening since I felt it would give it more flavor. The bread turned out moist with lots of wonderful flavors the crumb topping adds a nice texture and as well as an additional sweetness. If doubling the recipe as I did there is no need to increase the amount of the crumb mixture there is plenty for two regular size loaves. I had searched a long time for a banana bread recipe with a topping such as this and I will be making this recipe many times again. The reduction in temperatures helps to prevent burning of the crumb topping so I wouldn't skip this step. It helps to create a more moist bread as well. This is a welcome addition to my recipe collection. Thank you so much for sharing. Read More
(32)

Most helpful critical review

Rating: 1 stars
10/24/2007
I have to give it a one star my "bread" is still a batter and its been in the oven for 1 hour when the recipe calls for less time. I have no clue why its still a batter. Maybe because there was a lot of crumb topping? Read More
(5)
21 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
08/16/2007
The addition of cinnamon and the crumb topping makes this banana bread recipe unique from most. I substituted butter for the shortening since I felt it would give it more flavor. The bread turned out moist with lots of wonderful flavors the crumb topping adds a nice texture and as well as an additional sweetness. If doubling the recipe as I did there is no need to increase the amount of the crumb mixture there is plenty for two regular size loaves. I had searched a long time for a banana bread recipe with a topping such as this and I will be making this recipe many times again. The reduction in temperatures helps to prevent burning of the crumb topping so I wouldn't skip this step. It helps to create a more moist bread as well. This is a welcome addition to my recipe collection. Thank you so much for sharing. Read More
(32)
Rating: 5 stars
11/17/2007
Great tasting bread! I doubled the recipe including the crumb topping (which was a mistake regular recipe is plenty for two loafs). When doubling the bread recipe I used 1 tsp. of vanilla and 1 tsp. of almond I also used 4 bananas. The smell was wonderful and it tasted great just too much of the topping for my taste (when doubled). Also cooking time was over an hour with two loafs approx 45 minutes at 350 and 35 minutes at 325. I think I will try apples with this recipe crumb topping is similar to a pie topping that I have for an apple pie. Thanks so much for this recipe. Read More
(13)
Rating: 4 stars
05/12/2009
well I made this recipe twice today (first time making it) and the first time it bombed... i hadn't read the reviews yet about it bubbling over and not cooking. I was so frustrated that I made it again and this time split the batter into two loaf pans instead of one there was plenty of crumb topping for the two loaves. I baked it for about 15 min longer checking it every 5 min just in case and it turned out GREAT! and I have 2 banana bread loaves instead of one. I will use this recipe again the crumb topping was wonderful! Read More
(8)
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Rating: 5 stars
10/02/2007
Absolutely amazing! I used a muffin pan instead of a bread pan but I had just about the right amount of batter to make a dozen muffins. They were very moist and very "banana-ee". I made them one evening and they were gone by early afternoon next day. Read More
(6)
Rating: 1 stars
10/23/2007
I have to give it a one star my "bread" is still a batter and its been in the oven for 1 hour when the recipe calls for less time. I have no clue why its still a batter. Maybe because there was a lot of crumb topping? Read More
(5)
Rating: 5 stars
02/28/2008
My whole family loved this & I made it for a friend & he brought it to work & they all loved it too. Read More
(4)
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Rating: 3 stars
02/24/2008
I have some personal failings when it comes to "cutting in" butter or shortening but I must admit this is quite tasty though it seems sunken and a tad bit soft in the middle despite the fact that I cooked it to the maximum point then left it in the oven (turned off). Overall cakelike and delicious but I probably won't make it again partly because of my own difficulties and partly because Barbara Kingsolver helped me realize what a large carbon cost bananas have unless you actually live in Belize or Ecuador. Read More
(3)
Rating: 3 stars
02/11/2008
This recipe makes wonderful muffins!! I wasn't too thrilled with the way the loaf turned out though. Read More
(3)
Rating: 1 stars
05/03/2010
I doubled the cooking time and still came out with squidgey bread. Completely soft 3/4 the way through and completely not usable. Something is very wrong with this recipe. I bake a lot so I am not chalking this up to inexperience. Read More
(2)