If you’re craving something sweet and absolutely decadent, this Banana Bread with Crumb Topping fits the bill. It’s a lightened-up version of traditional banana bread, with an amazing cinnamon crumble topping. There’s not much sugar in the recipe, but it doesn’t need it due to the sweetness of the banana and the cinnamon crumble on top.
Traditional banana bread (like a slice from Starbucks) can easily be 400 or more calories. This banana bread with crumb topping is delicious, but only 170 calories per slice. You’re saving over half of the calories by just swapping out a few ingredients such as unsweetened applesauce instead of butter or oil. Once everything is mixed together and baked, you really can’t taste the difference, so why not make this healthier version?!
Three reasons why you need to make this recipe!
The cinnamon crumb topping is to die for.
It adds everything to this banana bread – you’ll never make it another way! It gives a great mixture of banana bread and coffee cake, so it’s the best of both worlds.
It’s the perfect holiday hostess gift.
Everyone loves a good banana bread loaf, and this cinnamon crumb topping ties in a yummy holiday flare. Take this to your next holiday party and your hostess will love you for it.
You already have all of the ingredients.
Even though it sounds fancy, there are no unique ingredients needed. You most likely have all of these ingredients on hand. Just wait for your bananas to brown!
Ingredients you need to make Banana Bread with Crumb Topping:
- 2 eggs
- 2 tablespoons brown sugar
- 2 large mashed bananas
- ⅓ cup unsweetened apple sauce
- ¼ cup 1% low fat milk
- 1 teaspoon vanilla extract
- 1.5 cups all purpose flour
- 1 teaspoon baking powder
- 1.5 teaspoon cinnamon
FOR THE CRUMBLE
- ¼ cup all purpose flour
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons light butter, softened
How to make Banana Bread with Crumb Topping (step by step):
- Preheat the oven to 350F and spray a regular size 9×5 loaf pan with some nonstick cooking spray.
- In a bowl, whisk eggs and add in the 2 tablespoons of brown sugar. Mix in the mashed bananas, applesauce, milk, and vanilla extract.
- Stir in the all purpose flour, baking powder, and cinnamon. Mix well and then pour the batter into the loaf pan.
- In a small bowl, mix the ¼ cup flour, ¼ cup brown sugar, and 1 teaspoon of cinnamon together. Add the softened butter and mix till a crumb texture forms. If it is still too sticky, try adding a bit more all purpose flour.
- Sprinkle the crumble over the top of the batter and then bake the loaf in the oven for 50 minutes. Check that the loaf under all the crumble is baked through.
- Let it cool then carefully cut it into 10 slices. The crumble can be tricky and you will likely lose some while cutting into pieces but you can add any fallen pieces to your serving.
Makes 10 slices. Nutrition info for 1 slice: Calories 162, Fat 2 g, Saturated fat .47 g, Carbs 31 g, Fiber 1.8 g, Sugars 12 g, Sodium 62 mg, Protein 5 g.
WW Points
- Eggs 0 points
- Brown sugar
- Large mashed bananas 0 points
- Unsweetened apple sauce 0 points
- 1% low fat milk 1 point
- Vanilla extract 1 point
- All purpose flour 19 points
- Baking powder 0 points
- Cinnamon 0 points
FOR THE CRUMBLE
- All purpose flour 4 points
- Brown sugar 16 points
- Cinnamon 0 points
- Light butter, softened 8 points
6 points per slice based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 4-5 depending on your 0PP foods
Smart Points- blue & purple- 4 using WW recipe builder
Smart Points- green- 5 using WW recipe builder
Points Plus- 4 using PP calculator
Different ways to change up this recipe:
- During the fall holiday months, you can swap out the bananas for pure pumpkin puree. It will be a delicious pumpkin bread loaf with a cinnamon crumb topping.
- You can make these into banana crumb muffins if you prefer – they would be fewer points if you make 12 muffins out of them. Just cook them for about 15-20 minutes rather than 50 minutes.
Tips and Tricks for Making Banana Bread with Crumb Topping:
- To lower the points significantly, you can use Swerve Brown Sugar rather than regular brown sugar. Swerve is a sugar free and calorie free substitute.
- This loaf keeps well on the counter for a few days and in the fridge for up to a week. If it’s going to be longer than that, I suggest wrapping the loaf in Saran wrap and placing in a freezer Ziploc bag to freeze for up to three months.
Similar recipes you’ll enjoy:
- These Sauteed Apples Are A Guilt Free Fall Treat
- How to Make Maple Bourbon Peach Pie on Your Big Green Egg
- Apple Cranberry Oatmeal Bake
Banana Bread with Crumb Topping
Ingredients
- 2 eggs
- 2 Tbsp brown sugar
- 2 large mashed bananas
- 1/3 cup unsweetened apple sauce
- 1/4 cup milk *I used 1%
- 1 tsp vanilla
- 1.5 cups flour
- 1 tsp baking powder
- 1.5 tsp cinnamon
- FOR THE CRUMBLE
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 Tbsp light butter, softened
Instructions
- Preheat the oven to 350F and spray a regular size 9x5 loaf pan with some non stick cooking spray.
- In a bowl, whisk eggs and add in the 2 tablespoons of brown sugar. Mix in the mashed bananas, applesauce, milk and vanilla extract.
- Stir in the all purpose flour, baking powder and cinnamon. Mix well and then pour the batter into the loaf pan.
- In a small bowl, mix the ¼ cup flour, ¼ cup brown sugar and 1 teaspoon of cinnamon together. Add the softened butter and mix till a crumb texture forms. If it is still too sticky, try adding a bit more all purpose flour.
- Sprinkle the crumble over the top of the batter and then bake the loaf in the oven for 50 minutes. Check that the loaf under all the crumble is baked through.
- Let it cool then carefully cut it into 10 slices. The crumble can be tricky and you will likely lose some while cutting into pieces but you can add any fallen pieces to your serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this a few times, so delicious! Thanks for sharing.
So glad you enjoyed it 🙂
Have you ever tried making this with whole wheat flour? Any modifications?
Hi, no I always use white, I don’t see why it would be any different although I’m not experienced baking with WW flour