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Cinnamon Crumble Banana Bread Fresh and Tasty Treat

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- 3 ripe bananas, mashed - 1/3 cup melted coconut oil - 1/2 cup brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups all-purpose flour - 1 teaspoon ground cinnamon - 1/2 cup chopped nuts (walnuts or pecans) The main ingredients for this banana bread are simple and easy to find. Ripe bananas give the bread its moist texture and sweet taste. I love using coconut oil because it adds a subtle flavor and keeps the bread soft. The mix of brown and granulated sugars creates depth in sweetness. Eggs bind everything together while vanilla extract adds warmth. Baking soda helps the bread rise, making it fluffy. Salt enhances all the flavors without being too strong. All-purpose flour is the base of our batter, while ground cinnamon gives that cozy, spicy aroma. Chopped nuts add crunch and a nutty taste, making each slice delightful. - 1/4 cup all-purpose flour - 1/4 cup brown sugar - 1/2 teaspoon ground cinnamon - 2 tablespoons cold butter, cubed The crumble topping adds a fun twist to the banana bread. It uses just a few ingredients. All-purpose flour combines with brown sugar for sweetness. Ground cinnamon brings that familiar flavor we love. Cold butter is key; it creates a crumbly texture that contrasts with the soft bread. Mixing these ingredients helps create a topping that is both crunchy and sweet. 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. 2. In a large bowl, mash the ripe bananas. Add melted coconut oil. Mix until smooth. 3. Add brown sugar and granulated sugar. Stir until well combined. 4. Beat in the eggs and vanilla extract. Make sure everything is mixed well. 1. Sprinkle the baking soda and salt over the mixture. Stir well to combine. 2. Gradually fold in the all-purpose flour and ground cinnamon. Mix until no dry spots remain. 3. Gently stir in the chopped nuts. Be careful not to overmix the batter. 1. In a small bowl, mix flour, brown sugar, and ground cinnamon. 2. Add the cold butter, cubed. Use your fingers to mix until crumbly. 1. Pour the banana bread batter into the prepared loaf pan. 2. Sprinkle the crumble topping evenly over the batter. 3. Bake for 55-65 minutes. A toothpick should come out clean when done. 4. Let the bread cool in the pan for 10 minutes. Then, transfer to a wire rack. - Choosing ripe bananas: Look for bananas with brown spots. They are sweeter. - Avoiding overmixing: Mix just until you see no dry flour. This keeps the bread soft. - Adjusting baking time based on oven type: Every oven is different. Check your bread a few minutes early. - Serving suggestions: Slice warm banana bread and serve on a wooden board. - Adding final touches: Dust with powdered sugar or cinnamon for a pretty look. - Improper measuring of ingredients: Use measuring cups for accuracy. Too much flour makes bread dry. - Not checking for doneness: Insert a toothpick in the center. It should come out clean when done. {{image_2}} If you want a nut-free version, you can easily swap nuts for seeds. Sunflower seeds or pumpkin seeds work great. They add a nice crunch without the nutty flavor. If you prefer, you can also skip the nuts entirely. Your banana bread will still taste amazing and moist. To make your banana bread more fun, think about adding chocolate chips or dried fruits. Dark chocolate chips bring a sweet taste. Dried fruits like raisins or cranberries add chewiness. You can also play with spices. Try adding nutmeg or cardamom for a unique twist. For a gluten-free version, use a gluten-free flour blend. These blends often have a mix of different flours. You may need to add more liquid, as gluten-free flours can be drier. Keep an eye on the batter's texture. It should be thick but pourable. You can store your banana bread at room temperature. Just wrap it in plastic wrap or foil. This keeps it fresh for up to three days. Make sure to place it in a cool, dry spot. If your home is warm, use the fridge instead. In the fridge, the bread stays good for about a week. If you want to save some for later, freezing works great. First, slice the bread. Wrap each slice in plastic wrap. Then, place the slices in a freezer bag. Press out any extra air before sealing. This method keeps the bread fresh for up to three months. To thaw, take out the slices you need. Leave them on the counter for about an hour. You can also place them in the fridge overnight. To enjoy warm banana bread again, you can reheat it. The best method is using a toaster oven. Set it to low heat and warm the slices for a few minutes. This helps keep the bread moist. You can also use a microwave. Heat a slice for about 10-15 seconds. Just be careful not to overheat, or it may dry out. Enjoy your fresh-tasting treat! Yes, you can use frozen bananas. Just thaw them first. Once thawed, mash them well. They work great for banana bread. To make this banana bread vegan, replace the eggs. Use flax eggs instead. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes. This will act as a binder. If your banana bread turns out dry, try adding a bit of milk. You can also add a bit more mashed banana. This adds moisture and flavor. Yes, you can skip the crumble topping. The bread will still taste great. It will be a bit less sweet, but still delicious. Your banana bread will last about three days at room temperature. If you store it in the fridge, it can last up to a week. For longer storage, freeze it for up to three months. This blog post covered how to make delicious Cinnamon Crumble Banana Bread. We started with essential ingredients, moving to step-by-step instructions to create the batter and crumble. I shared tips to perfect your bread and common mistakes to avoid. You learned variations, storage tips, and answers to frequently asked questions. In conclusion, this recipe is adaptable and easy. You can enjoy it in many ways. Now, grab your ripe bananas and start baking! Your kitchen will smell amazing.
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Craving a sweet, warm treat? Look no further than this Cinnamon Crumble Banana Bread! This easy recipe combines ripe bananas, rich coconut oil, and a crunchy crumble on top. Whether you’re a baking newbie or a seasoned pro, you’ll impress everyone with this delicious snack. Let’s dive into the ingredients and discover how to make this fresh, tasty delight that fills your kitchen with the warm scent of cinnamon!

Ingredients

Main Ingredients for Cinnamon Crumble Banana Bread

– 3 ripe bananas, mashed

– 1/3 cup melted coconut oil

– 1/2 cup brown sugar

– 1/4 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 1/2 cups all-purpose flour

– 1 teaspoon ground cinnamon

– 1/2 cup chopped nuts (walnuts or pecans)

The main ingredients for this banana bread are simple and easy to find. Ripe bananas give the bread its moist texture and sweet taste. I love using coconut oil because it adds a subtle flavor and keeps the bread soft. The mix of brown and granulated sugars creates depth in sweetness. Eggs bind everything together while vanilla extract adds warmth.

Baking soda helps the bread rise, making it fluffy. Salt enhances all the flavors without being too strong. All-purpose flour is the base of our batter, while ground cinnamon gives that cozy, spicy aroma. Chopped nuts add crunch and a nutty taste, making each slice delightful.

Crumble Topping Ingredients

– 1/4 cup all-purpose flour

– 1/4 cup brown sugar

– 1/2 teaspoon ground cinnamon

– 2 tablespoons cold butter, cubed

The crumble topping adds a fun twist to the banana bread. It uses just a few ingredients. All-purpose flour combines with brown sugar for sweetness. Ground cinnamon brings that familiar flavor we love. Cold butter is key; it creates a crumbly texture that contrasts with the soft bread. Mixing these ingredients helps create a topping that is both crunchy and sweet.

Step-by-Step Instructions

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

2. In a large bowl, mash the ripe bananas. Add melted coconut oil. Mix until smooth.

3. Add brown sugar and granulated sugar. Stir until well combined.

4. Beat in the eggs and vanilla extract. Make sure everything is mixed well.

Adding Dry Ingredients

1. Sprinkle the baking soda and salt over the mixture. Stir well to combine.

2. Gradually fold in the all-purpose flour and ground cinnamon. Mix until no dry spots remain.

3. Gently stir in the chopped nuts. Be careful not to overmix the batter.

Creating the Crumble Topping

1. In a small bowl, mix flour, brown sugar, and ground cinnamon.

2. Add the cold butter, cubed. Use your fingers to mix until crumbly.

Baking the Bread

1. Pour the banana bread batter into the prepared loaf pan.

2. Sprinkle the crumble topping evenly over the batter.

3. Bake for 55-65 minutes. A toothpick should come out clean when done.

4. Let the bread cool in the pan for 10 minutes. Then, transfer to a wire rack.

Tips & Tricks

Perfecting Your Banana Bread

– Choosing ripe bananas: Look for bananas with brown spots. They are sweeter.

– Avoiding overmixing: Mix just until you see no dry flour. This keeps the bread soft.

– Adjusting baking time based on oven type: Every oven is different. Check your bread a few minutes early.

Presentation Tips

– Serving suggestions: Slice warm banana bread and serve on a wooden board.

– Adding final touches: Dust with powdered sugar or cinnamon for a pretty look.

Common Mistakes to Avoid

– Improper measuring of ingredients: Use measuring cups for accuracy. Too much flour makes bread dry.

– Not checking for doneness: Insert a toothpick in the center. It should come out clean when done.

Variations

Nut-Free Options

If you want a nut-free version, you can easily swap nuts for seeds. Sunflower seeds or pumpkin seeds work great. They add a nice crunch without the nutty flavor. If you prefer, you can also skip the nuts entirely. Your banana bread will still taste amazing and moist.

Flavor Enhancements

To make your banana bread more fun, think about adding chocolate chips or dried fruits. Dark chocolate chips bring a sweet taste. Dried fruits like raisins or cranberries add chewiness. You can also play with spices. Try adding nutmeg or cardamom for a unique twist.

Gluten-Free Version

For a gluten-free version, use a gluten-free flour blend. These blends often have a mix of different flours. You may need to add more liquid, as gluten-free flours can be drier. Keep an eye on the batter’s texture. It should be thick but pourable.

Storage Info

Storing Cinnamon Crumble Banana Bread

You can store your banana bread at room temperature. Just wrap it in plastic wrap or foil. This keeps it fresh for up to three days. Make sure to place it in a cool, dry spot. If your home is warm, use the fridge instead. In the fridge, the bread stays good for about a week.

Freezing for Later

If you want to save some for later, freezing works great. First, slice the bread. Wrap each slice in plastic wrap. Then, place the slices in a freezer bag. Press out any extra air before sealing. This method keeps the bread fresh for up to three months.

To thaw, take out the slices you need. Leave them on the counter for about an hour. You can also place them in the fridge overnight.

Reheating Tips

To enjoy warm banana bread again, you can reheat it. The best method is using a toaster oven. Set it to low heat and warm the slices for a few minutes. This helps keep the bread moist.

You can also use a microwave. Heat a slice for about 10-15 seconds. Just be careful not to overheat, or it may dry out. Enjoy your fresh-tasting treat!

FAQs

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Just thaw them first. Once thawed, mash them well. They work great for banana bread.

How can I make this recipe vegan?

To make this banana bread vegan, replace the eggs. Use flax eggs instead. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes. This will act as a binder.

What to do if my banana bread is too dry?

If your banana bread turns out dry, try adding a bit of milk. You can also add a bit more mashed banana. This adds moisture and flavor.

Can I skip the crumble topping?

Yes, you can skip the crumble topping. The bread will still taste great. It will be a bit less sweet, but still delicious.

How long will the banana bread last?

Your banana bread will last about three days at room temperature. If you store it in the fridge, it can last up to a week. For longer storage, freeze it for up to three months.

This blog post covered how to make delicious Cinnamon Crumble Banana Bread. We started with essential ingredients, moving to step-by-step instructions to create the batter and crumble. I shared tips to perfect your bread and common mistakes to avoid. You learned variations, storage tips, and answers to frequently asked questions.

In conclusion, this recipe is adaptable and easy. You can enjoy it in many ways. Now, grab your ripe bananas and start baking! Your kitchen will smell amazing.

- 3 ripe bananas, mashed - 1/3 cup melted coconut oil - 1/2 cup brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 1/2 cups all-purpose flour - 1 teaspoon ground cinnamon - 1/2 cup chopped nuts (walnuts or pecans) The main ingredients for this banana bread are simple and easy to find. Ripe bananas give the bread its moist texture and sweet taste. I love using coconut oil because it adds a subtle flavor and keeps the bread soft. The mix of brown and granulated sugars creates depth in sweetness. Eggs bind everything together while vanilla extract adds warmth. Baking soda helps the bread rise, making it fluffy. Salt enhances all the flavors without being too strong. All-purpose flour is the base of our batter, while ground cinnamon gives that cozy, spicy aroma. Chopped nuts add crunch and a nutty taste, making each slice delightful. - 1/4 cup all-purpose flour - 1/4 cup brown sugar - 1/2 teaspoon ground cinnamon - 2 tablespoons cold butter, cubed The crumble topping adds a fun twist to the banana bread. It uses just a few ingredients. All-purpose flour combines with brown sugar for sweetness. Ground cinnamon brings that familiar flavor we love. Cold butter is key; it creates a crumbly texture that contrasts with the soft bread. Mixing these ingredients helps create a topping that is both crunchy and sweet. 1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. 2. In a large bowl, mash the ripe bananas. Add melted coconut oil. Mix until smooth. 3. Add brown sugar and granulated sugar. Stir until well combined. 4. Beat in the eggs and vanilla extract. Make sure everything is mixed well. 1. Sprinkle the baking soda and salt over the mixture. Stir well to combine. 2. Gradually fold in the all-purpose flour and ground cinnamon. Mix until no dry spots remain. 3. Gently stir in the chopped nuts. Be careful not to overmix the batter. 1. In a small bowl, mix flour, brown sugar, and ground cinnamon. 2. Add the cold butter, cubed. Use your fingers to mix until crumbly. 1. Pour the banana bread batter into the prepared loaf pan. 2. Sprinkle the crumble topping evenly over the batter. 3. Bake for 55-65 minutes. A toothpick should come out clean when done. 4. Let the bread cool in the pan for 10 minutes. Then, transfer to a wire rack. - Choosing ripe bananas: Look for bananas with brown spots. They are sweeter. - Avoiding overmixing: Mix just until you see no dry flour. This keeps the bread soft. - Adjusting baking time based on oven type: Every oven is different. Check your bread a few minutes early. - Serving suggestions: Slice warm banana bread and serve on a wooden board. - Adding final touches: Dust with powdered sugar or cinnamon for a pretty look. - Improper measuring of ingredients: Use measuring cups for accuracy. Too much flour makes bread dry. - Not checking for doneness: Insert a toothpick in the center. It should come out clean when done. {{image_2}} If you want a nut-free version, you can easily swap nuts for seeds. Sunflower seeds or pumpkin seeds work great. They add a nice crunch without the nutty flavor. If you prefer, you can also skip the nuts entirely. Your banana bread will still taste amazing and moist. To make your banana bread more fun, think about adding chocolate chips or dried fruits. Dark chocolate chips bring a sweet taste. Dried fruits like raisins or cranberries add chewiness. You can also play with spices. Try adding nutmeg or cardamom for a unique twist. For a gluten-free version, use a gluten-free flour blend. These blends often have a mix of different flours. You may need to add more liquid, as gluten-free flours can be drier. Keep an eye on the batter's texture. It should be thick but pourable. You can store your banana bread at room temperature. Just wrap it in plastic wrap or foil. This keeps it fresh for up to three days. Make sure to place it in a cool, dry spot. If your home is warm, use the fridge instead. In the fridge, the bread stays good for about a week. If you want to save some for later, freezing works great. First, slice the bread. Wrap each slice in plastic wrap. Then, place the slices in a freezer bag. Press out any extra air before sealing. This method keeps the bread fresh for up to three months. To thaw, take out the slices you need. Leave them on the counter for about an hour. You can also place them in the fridge overnight. To enjoy warm banana bread again, you can reheat it. The best method is using a toaster oven. Set it to low heat and warm the slices for a few minutes. This helps keep the bread moist. You can also use a microwave. Heat a slice for about 10-15 seconds. Just be careful not to overheat, or it may dry out. Enjoy your fresh-tasting treat! Yes, you can use frozen bananas. Just thaw them first. Once thawed, mash them well. They work great for banana bread. To make this banana bread vegan, replace the eggs. Use flax eggs instead. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes. This will act as a binder. If your banana bread turns out dry, try adding a bit of milk. You can also add a bit more mashed banana. This adds moisture and flavor. Yes, you can skip the crumble topping. The bread will still taste great. It will be a bit less sweet, but still delicious. Your banana bread will last about three days at room temperature. If you store it in the fridge, it can last up to a week. For longer storage, freeze it for up to three months. This blog post covered how to make delicious Cinnamon Crumble Banana Bread. We started with essential ingredients, moving to step-by-step instructions to create the batter and crumble. I shared tips to perfect your bread and common mistakes to avoid. You learned variations, storage tips, and answers to frequently asked questions. In conclusion, this recipe is adaptable and easy. You can enjoy it in many ways. Now, grab your ripe bananas and start baking! Your kitchen will smell amazing.

Cinnamon Crumble Banana Bread

Indulge in the delightful flavors of Cinnamon Crumble Banana Bread with this easy recipe! Perfectly moist and bursting with banana goodness, this bread features a sweet cinnamon crumble topping that will impress anyone. With just a few simple ingredients, you can create a delicious treat for breakfast or snacks. Click through to discover the full recipe and start baking this irresistible bread today! Enjoy a slice of heaven!
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Ingredients
  

3 ripe bananas, mashed

1/3 cup melted coconut oil

1/2 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1/2 cup chopped nuts (walnuts or pecans)

For the crumble topping:

1/4 cup all-purpose flour

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons cold butter, cubed

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

    In a large mixing bowl, combine the mashed bananas and melted coconut oil, mixing until smooth.

      Add in the brown sugar and granulated sugar, and mix until well combined.

        Beat in the eggs and vanilla extract until fully incorporated.

          Sprinkle the baking soda and salt over the mixture, and mix well.

            Gradually fold in the all-purpose flour, mixing just until no dry streaks remain. Be careful not to overmix.

              Gently stir in the ground cinnamon and chopped nuts.

                In a separate small bowl, prepare the crumble topping by mixing together the flour, brown sugar, and ground cinnamon. Add the cubed butter and use your fingers or a pastry cutter to create a crumbly texture.

                  Pour the banana bread batter into the prepared loaf pan, then sprinkle the crumble topping evenly over the top.

                    Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean.

                      Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                        Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 10 slices

                          - Presentation Tips: Slice the banana bread and serve warm, dusted with a light sprinkle of powdered sugar or cinnamon for added appeal. Consider serving it on a rustic wooden board with butter on the side for spreading. Enjoy!

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