It’s been a while since I baked up a loaf and I was craving something sweet & decadent. This cinnamon crumble banana bread is delicious and that crumble is EVERYTHING! There’s not much sugar in the recipe but its all good because the crumble topping really sweetens up this loaf. Makes 10 servings at 4SP each on both blue & purple and 5SP on green when following MyWW.
Cinnamon crumble banana bread
4-5PP, 4SP blue & purple, 5SP green
- 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 cinnmaon
- FOR THE CRUMBLE
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 2 Tbsp light butter softened
- Preheat oven to 350F and spray a regular size 9x5 loaf pan with some non stick spray.
- In a bowl whisk eggs and add in the 2 Tbsp of brown sugar, mix in the mashed bananas, apple sauce, milk and vanilla.
- Stir in the flour, baking powder and cinnamon, mix well and then pour batter into the loaf pan.
- In a small bowl mix the 1/4 cup flour, 1/4 cup brown sugar and 1 tsp of cinnamon together, add to the softened butter and mix till a crumb forms, if it is still too sticky try adding a bit more flour.
- Sprinkle the crumble over top of the batter and then bake in the oven for 50 minutes, check that the loaf under all the crumble is baked through.
- Let cool then carefully cut into 10 slices, yes the crumble can be tricky and you will likely lose some while cutting into pieces but I just added my fallen pieces to my serving.
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 Nutritional info per serving.. Calories 144...Fat 2.4g..Sat fat 0.7g...Carbs 26.4g...Fiber 1.3g...Sugar 8.3g...Protein 3.8g using My Fitness Pal *Note- includes all ingredients even those with 0SP
Tried this recipe?Let us know how it was!
How much flour is used in the loaf? Doesn’t seem to be in the lis of ingredients!
I updated it that day sorry, my mind was scattered 🙁
How much flour? I don’t see how much listed in the recipe.
It was updated shortly after I posted sorry, my head was a bit scattered 🙁
I made the banana bread according to your recipe. I have to be completely honest. It did not come out good at all. Something is missing from the recipe posted. (Possibly butter ?) After letting it cool down I cut a slice from the end. And the texture looked like a piece of clay. It looked nothing like banana bread I’ve made before. The crumb topping was delicious. The loaf itself wasn’t what I expected. I decided to try your recipe because I wanted to try it with Apple Sauce, I had heard using Apple sauce makes it moist. However, I’ve used sour cream in the past and it seems best. I’m going to use you crumb top though with my usual recipe.
Sorry to hear that Edward, there is nothing missing from the recipe that I’m aware of, none the less I am glad you enjoyed the topping 🙂
Silly question…but do you think this can be spread out into a muffin pan for muffins?
Hi Amanda, yes I think you can make muffins out of it 🙂
How many cups of mashed bananas would you say equals 2 large bananas?
I’d say close to 1 cup
I have 3 large bananas. Can I use all 3 in this or shouls I do a loaf and a half recipe?
The recipe calls for 2 bananas so you might make it too dense if you use all 3
Going over ingredients light butter? margarine ? unsalted butter? can’t wait to make it either way
Hi Margo, so I buy a Gay Leah light butter spread here in Canada, whatever you can find is fine, for reference my butter was 7SP total
Hands down your best bread recipe to date!
Yay.. so glad you enjoyed it Anna 🙂
Hi, I have tried this recipe a couple of times and it always come out dense and chewy. I wonder what I am doing wrong? When you write 1.5 cups of flour does it mean 1 cup and a half? Looking forward to hearing from you. 🙂
Hi Lulie, I’m so sorry it is coming out that way, I’m not to sure why, all my loaves are a little denser than say a store bought simply due to ingredients used but this one was not too dense, yes 1.5 is one and a half
I have the same problem! My loaf is like an inch and a half thick lol. Not sure what I’m doing wrong.
I’m so sorry to hear that, it is hard for me to know what happened without being there, as you can see in my pictures this loaf was not overly moist..sorry I can’t be much help
Is your baking powder old/expired???
This sounds delicious! Do you think I would be able to use frozen bananas (thawed). I have frozen all of mine for soft serve nicecream LOL
Hi Cathy, yes absolutely 🙂 Hope you enjoy the loaf
Hi Kate, my family and I love this loaf, although it doesn’t rise much and is very dense. Doesn’t stop us from inhaling it! I am wondering if it is just a very dense chewy loaf, or I am doing something wrong? It appears to bake beautifully when in the oven, but once I pull it out, after the time required, it is deflates and …is dense. Thank you!
Hi Lisa, I am so glad you all enjoy it.. It is dense but not overly, my pictures show that it did rise a bit for me.. Most of my loaves/muffins will deflate after baking simply due to the ingredients you are swapping out like butter/oils for apple sauce/banana but overall I found this loaf not dense as some of my others, it is hard to say what happened without being there
I don’t know if I did something wrong or what here, but this was just bad. It was suuuupper wet, super dense and just extremely tasteless.
Hi Ashlee, I am so sorry to hear that 🙁 it is so hard for me to know what went wrong without being there… most of my loaves/muffins are denser than say a store-bought just due to the ingredients used but I did not find this particular one that dense, and I loved the flavor, but we are all different and while I aim to please all I simply can’t so maybe it just comes down to it wasn’t for you
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