Cinnamon Banana Bread – I Heart Vegetables

This hearty banana bread is moist and fluffy with a crunchy cinnamon streusel topping that makes this the perfect afternoon treat!

This banana streusel bread is soft, super flavorful, and topped with a crunchy cinnamon-spice crumble that tastes like it came straight off a bakery pastry. The applesauce keeps it incredibly moist without any oil. Make it for breakfast or enjoy it as an afternoon treat!

If you’re looking for other banana bread recipes, try my one bowl vegan banana bread, high-protein cottage cheese banana bread, or this tasty peanut butter banana bread!

Ingredients & Substitutions

• Flour: You can use all-purpose flour or swap in a 1:1 gluten-free blend.
• Baking soda: Baking soda is the leavening that helps the loaf rise tall and fluffy.
• Cinnamon: Cinnamon gives the bread its cozy, warm spice.
• Salt: Salt balances out the sweetness and enhances all the flavors.
• Bananas: The bananas should be very ripe as they provide natural sweetness and moisture.
• Brown sugar: Brown sugar adds caramel-like depth and keeps the loaf extra soft. It also adds sweetness to the struesel.
• Egg: The egg binds the batter and contributes to a light, tender crumb.
• Applesauce: Applesauce replaces oil, keeping the texture moist without becoming heavy.
• Vanilla extract: Vanilla extract adds flavor and brings everything together.
• Shredded coconut: Shredded coconut adds a subtle nuttiness and a little texture throughout the loaf.
• Cold salted butter: Cold salted butter is what makes the streusel crisp up into those irresistible bakery-style crumbs.

How to Make Cinnamon Streusel Banana Bread

Tips & Tricks

• Extra-ripe bananas make the best banana bread. The darker and mushier, the better the flavor.
• This recipe has also been tested with Bob’s Red Mill Gluten-Free 1 to 1 flour if you want to make it gluten-free.
• DIY Pumpkin Pie Spice: Mix 1 ½ tablespoons cinnamon, 1 teaspoon ginger, 1 teaspoon nutmeg, ¾ teaspoon allspice, and ¾ teaspoon cloves. Store any extra in a small jar.

How to Store Leftover Banana Bread

Wrap cooled banana bread tightly in plastic wrap and store it in an airtight container in the fridge for up to one week. For longer storage, wrap cooled slices or the whole loaf in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to one month.

Print

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Description

This hearty banana bread is moisty and fluffy with a crunchy cinnamon streusel topping that makes this the perfect afternoon treat!

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• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 ripe bananas, mashed (300g total)
• 2/3 cup brown sugar
• 1 large egg
• 1/4 cup unsweetened applesauce
• 2 teaspoons vanilla extract
• 1/4 cup unweetened shredded coconut

Streusel Topping

• 1 cup all-purpose flour
• 2/3 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice or additional cinnamon
• 1/2 cup cold salted butter

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1. Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In a large bowl, mix the mashed bananas, brown sugar, egg, applesauce, and vanilla. Add the dry ingredients and stir just until combined. Fold in the shredded coconut.
4. Mix the streusel topping: Combine the flour, brown sugar, cinnamon, and pumpkin pie spice. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs. Set aside.
5. Spoon the batter into the prepared pan and sprinkle generously with streusel.
6. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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