Cinnamon Crunch Banana Bread

Name: Cinnamon Crunch Banana Bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 30 min
Yield: 18
Ingredients: 1 cup flour; 1/4 cup firmly packed brown sugar; 1/4 cup granulated sugar; 1 tablespoon McCormick® Ground Cinnamon; 1/2 cup (1 stick) cold butter cut into chunks; 2 cups flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon McCormick® Ground Cinnamon; 1/2 cup (1 stick) butter softened; 1 1/4 cups granulated sugar; 2 eggs; 1 teaspoon McCormick® All Natural Pure Vanilla Extract; 2 to 3 ripe bananas mashed (1 cup); 1/4 cup sour cream; 1 cup chopped walnuts optional

By: McCormick Kitchens

Made With:

We’re bananas about this homemade cinnamon crunch banana bread recipe! This holiday season, fill your home with the warm scent of cinnamon when you whip up this easy cinnamon banana bread. Sweet and moist with a welcoming banana flavor and crunchy cinnamon topping, this comforting treat is a perfect addition to your breakfast or snack time lineup.

Recipe Info

Prep Time:

20m
Cook Time:

1h 10m
Servings:

18
User Rating:

Ingredients

Cinnamon Crunch Topping
1 cup flour
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon McCormick® Ground Cinnamon
1/2 cup (1 stick) cold butter cut into chunks
Banana Bread
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon McCormick® Ground Cinnamon
1/2 cup (1 stick) butter softened
1 1/4 cups granulated sugar
2 eggs
1 teaspoon McCormick® All Natural Pure Vanilla Extract
2 to 3 ripe bananas mashed (1 cup)
1/4 cup sour cream
1 cup chopped walnuts optional

Nutrition Information

(per serving)

Calories 267
Carbohydrates 39 g
Cholesterol 50 mg
Fiber 1 g
Protein 3 g
Saturated Fat 7 g
Sodium 198 mg
Sugar 22 g
Total Fat 11 g

Key products

McCormick® Ground Cinnamon, 2.37 oz

$5.49

Unit price: per

McCormick® All Natural Pure Vanilla Extract, 4 fl oz

$18.99

Unit price: per

Instructions

For the Crunch Topping, mix flour, sugars and cinnamon in large bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.
For the Banana Bread, preheat oven to 350°F. Line bottom and long sides of 9x5-inch loaf pan with parchment paper, extending sides up and out of pan to create handles. Spray pan and parchment with no stick cooking spray. Sprinkle lightly with flour.
Mix flour, baking powder, baking soda, salt and cinnamon in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extract; mix well. Stir in bananas and sour cream. Beat on low speed just until well blended. Gradually beat in flour mixture until well mixed. Stir in walnuts (optional).
Pour half of the batter into prepared pan. Sprinkle evenly with half of the Cinnamon Crunch mixture. Add remaining batter, spreading evenly into pan. Sprinkle with remaining Crunch mixture.
Bake 1 hour to 1 hour and 10 minutes or until toothpick inserted in center comes out clean. (If topping browns before bread is cooked through, tent with foil during last few minutes of baking.) Cool in pan 10 minutes. Use parchment handles to lift bread from pan. Cool completely on wire rack, or slice and serve warm.