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Oh my goodness! It doesn’t get much better than this. Banana bread is popular for many. Its easy, affordable, freezer friendly and is great as an emergency afternoon tea or lunchbox filler.
Let me introduce you to my Banana Crumble Bread. So easy and so so delicious. My favourite part of this bread is the crumble topping. It is sooooo good! Little tip: If you are like me and love the crumble as much as I do, make this loaf in a 20x20cm square cake tin and double the crumble recipe. You’ll thank me.
My other loaf recipes you may life:
- 10 Second Coconut Bread
- 10 Second Coconut Rough Loaf
- 30 Second Banana Bread
- 30 Second Whole Lemon Loaf
- Sweet Pumpkin Loaf
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Banana Crumble Bread
- Total Time: 1 hour 15 minutes
Ingredients
Banana bread
- 4 very ripe bananas
- 300g SR Flour
- 100g sugar, can reduce
- 2 eggs
- 50g maple syrup or honey
- 2 tsp vanilla bean paste
- 1 tsp ground cinnamon
- pinch of salt
Crumble
- 80g self raising flour
- 80g butter, melted
- 50g brown sugar
- 80g slivered almonds or nuts of choice, can use seeds
- 1 tsp ground cinnamon
- 1 tsp vanilla bean paste
Instructions
Then mix like this
- Preheat oven to 160C. Line a large loaf tin with baking paper.
- Place bananas and syrup into bowl. Speed 4 / 5 seconds.
- Place remaining ingredients into bowl. Speed 4 / 10 seconds. Scrap down. Repeat.
- Pour into prepared loaf tin.
- Mix crumble ingredients together in a small bowl to combine.
- Scatter crumble over the top.
- Bake for 45-60 minutes or until cooked through.If you find the crumble is starting to brown, remove tin from oven and using oven mitts carefully cover with aluminum foil for the remainder of the baking.
- Once cooked through, remove from oven. After 15 minutes, carefully remove the loaf from tin and place on wire rack to cool.
Or cook like this
- Preheat oven to 160C. Line a large loaf tin with baking paper.
- Place bananas and syrup into a large mixing bowl. Mash with a fork until smooth.
- Place remaining ingredients into bowl. Mix until combined.
- Mix crumble ingredients together in a small bowl to combine.
- Scatter crumble over the top.
- Bake for 45-60 minutes or until cooked through.If you find the crumble is starting to brown, remove tin from oven and using oven mitts carefully cover with aluminum foil for the remainder of the baking.
- Once cooked through, remove from oven. After 15 minutes, carefully remove the loaf from tin and place on wire rack to cool.
- Prep Time: 15
- Cook Time: 60
Nutrition
- Serving Size: 10
