*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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!
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.
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?
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.
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.
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