Simply Delicious Banana Crumb Bread

Simply Delicious Banana Crumb Bread

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"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."


1 h servings 464 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 8x4 inch loaf pan.
  2. Whisk together flour, sugar, and baking powder in a mixing bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Whisk together the eggs, milk, vanilla extract, and cinnamon in a large bowl. Add the banana, and mix well. Fold the flour mixture into the banana mixture until combined. Pour batter into prepared pan.
  3. Prepare the crumb topping by combining the flour, brown sugar, oats, and cinnamon in a mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. Spoon the crumb mixture over the batter.
  4. Bake in preheated oven for 20 minutes. Reduce heat to 325 degrees F (165 degrees C), and bake until a toothpick inserted in center of the loaf comes out clean, 10 to 15 minutes longer. Cool in pan 10 minutes before turning out onto a wire rack.
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  1. 20 Ratings


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 turne...

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 a...

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 ...

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 on...

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 wa...

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...

This recipe makes wonderful muffins!! I wasn't too thrilled with the way the loaf turned out, though.

I doubled the cooking time and still came out with squidgey bread. Completely soft 3/4 the way through and completely not usable. Something is very wrong with this recipe. I bake a lot so I a...