Can I use white sugar instead of brown?

Yes, you can use white sugar instead of brown sugar in banana bread. However, brown sugar adds more moisture and a caramel-like flavor , which enhances both the bread and the cinnamon crunch topping. If you use white sugar, the topping may be slightly less chewy and flavorful, but the bread will still bake well.

Can I reduce the sugar in this recipe?

Definitely. This banana bread with cinnamon crunch is flexible. You can reduce the sugar in the batter by up to 30% without compromising texture, especially if your bananas are very ripe and naturally sweet. Just note that reducing sugar in the cinnamon topping may affect its crunch.

Can I make this banana bread without the chocolate chips?

Absolutely. The base recipe is delicious without any chocolate chips , and the cinnamon crunch topping provides all the flavor and texture you need. You can also substitute chocolate chips with chopped nuts, dried fruits, or leave it plain for a simpler version. Want to try a richer, chocolatey version? Don’t miss our Chocolate Chip Banana Bread for a more indulgent twist.

Can I make this banana bread ahead of time?

Yes! In fact, banana bread with cinnamon crunch often tastes better after a day. Bake it, let it cool, and store it at room temperature for up to 3 days. You can also freeze it for up to 3 months . When ready to serve, thaw at room temp or microwave individual slices.

Banana Bread With Cinnamon Crunch – The Best Cozy Treat for Any Day

Ingredients

Scale

3–4 overripe bananas, mashed
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
1½ cups all‑purpose flour (or half whole wheat)
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon (in batter)
Cinnamon‑Crunch Topping: ¼ cup brown sugar, 1 tsp ground cinnamon, 1 tbsp melted butter, 1 tbsp flour or oats (optional)
Optional add‑ins: ½ cup chopped nuts or mini chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×5‑inch loaf pan with parchment.
Mash bananas until smooth.
In a bowl, cream butter and brown sugar until light and fluffy.
Add eggs one at a time, then stir in vanilla.
In another bowl, whisk flour, baking soda, salt, and cinnamon.
Fold dry ingredients into wet mixture until just combined.
Gently fold in nuts or chocolate chips if using.
Pour batter into pan.
For topping, mix brown sugar, cinnamon, melted butter, and flour/oats; sprinkle evenly over batter, pressing lightly.
Bake 55–65 minutes, until a toothpick comes out clean or with moist crumbs.
Cool in pan 15 minutes, then remove loaf and cool completely on a wire rack before slicing.

Notes

Use fully spotty bananas for best flavor. Riper bananas can be ripened faster by baking unpeeled at 300°F for 15 min. Swap half of flour with whole wheat for added fiber. Topping adds sweet crunch—add oats for extra texture. Store at room temperature in a sealed container, or freeze slices. Reheat to restore the crunch, and serve with butter or syrup if desired.

Author: F.zahra
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Category: Quick Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 200mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg