"I stumbled upon this delicious banana bread when I was trying to make something else, but I ended up with something even better! Everyone in the family just loves this recipe. It tastes even better hot and fresh out of the oven!! Enjoy, and feel free to increase or decrease the amount of oats." — velvet ears
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1 1/2 cups
1 1/2 teaspoons
very ripe banana, mashed
brown sugar, packed
quick-cooking rolled oats
The addition of cinnamon and the crumb topping makes this banana bread recipe unique from most. I substituted butter for the shortening since I felt it would give it more flavor. The bread turned out moist with lots of wonderful flavors, the crumb topping adds a nice texture and as well as an additional sweetness. If doubling the recipe, as I did, there is no need to increase the amount of the crumb mixture, there is plenty for two regular size loaves. I had searched a long time for a banana bread recipe with a topping such as this, and I will be making this recipe many times again. The reduction in temperatures helps to prevent burning of the crumb topping, so I wouldn't skip this step. It helps to create a more moist bread as well. This is a welcome addition to my recipe collection. Thank you so much for sharing.
I have to give it a one star, my "bread" is still a batter and its been in the oven for 1 hour, when the recipe calls for less time. I have no clue why its still a batter. Maybe because there was a lot of crumb topping?
Great tasting bread! I doubled the recipe, including the crumb topping (which was a mistake, regular recipe is plenty, for two loafs). When doubling the bread recipe I used 1 tsp. of vanilla and 1 tsp. of almond, I also used 4 bananas. The smell was wonderful and it tasted great, just too much of the topping for my taste (when doubled). Also cooking time was over an hour with two loafs, approx 45 minutes at 350 and 35 minutes at 325. I think I will try apples with this recipe, crumb topping is similar to a pie topping that I have for an apple pie. Thanks so much for this recipe.
well, I made this recipe twice today (first time making it) and the first time it bombed... i hadn't read the reviews yet about it bubbling over and not cooking. I was so frustrated that I made it again and this time split the batter into two loaf pans instead of one, there was plenty of crumb topping for the two loaves. I baked it for about 15 min longer checking it every 5 min just in case and it turned out GREAT! and I have 2 banana bread loaves instead of one. I will use this recipe again, the crumb topping was wonderful!
Absolutely amazing! I used a muffin pan instead of a bread pan, but I had just about the right amount of batter to make a dozen muffins. They were very moist and very "banana-ee". I made them one evening, and they were gone by early afternoon next day.
My whole family loved this & I made it for a friend & he brought it to work & they all loved it too.
I have some personal failings when it comes to "cutting in" butter or shortening, but I must admit this is quite tasty, though, it seems sunken and a tad bit soft in the middle, despite the fact that I cooked it to the maximum point then left it in the oven (turned off). Overall, cakelike and delicious, but I probably won't make it again, partly because of my own difficulties, and partly because Barbara Kingsolver helped me realize what a large carbon cost bananas have, unless you actually live in Belize or Ecuador.
This recipe makes wonderful muffins!! I wasn't too thrilled with the way the loaf turned out, though.
* Percent Daily Values are based on a 2,000 calorie diet.
Simply Delicious Banana Crumb Bread
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 196
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