Banana Nut Crunch Bread
Sink your teeth into this irresistibly moist and flavorful Banana Nut Crunch Bread—perfect for breakfast, brunch, or an anytime treat! Bursting with the natural sweetness of ripe bananas and a satisfying crunch from toasted walnuts or pecans, this quick bread gets an upgrade with a mouthwatering streusel topping. Made with hints of cinnamon, brown sugar, and buttery crumbles, the topping creates a delightful contrast to the soft, tender crumb. Easy to prepare with just 20 minutes of prep time and featuring pantry staples like all-purpose flour, granulated sugar, and baking soda, this crowd-pleaser is baked to golden perfection in under an hour. Whether served warm or cooled, each slice of this heavenly loaf delivers a nutty, caramelized crunch that pairs perfectly with a cup of coffee or tea. If you’re craving a comforting homemade treat, this Banana Nut Crunch Bread will quickly become your new go-to recipe.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 1 cup granulated sugar
- 0.5 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup chopped nuts (e.g., walnuts or pecans)
- 0.25 cup brown sugar
- 0.5 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour (for topping)
- 2 tablespoons unsalted butter, softened (for topping)
- 0.25 cup chopped nuts (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Stir in the granulated sugar, melted butter, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together the 1.75 cups of all-purpose flour, baking soda, and salt.
Gradually mix the dry ingredients into the banana mixture until just combined. Do not overmix.
Fold in 0.75 cup of chopped nuts evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly.
In a small bowl, prepare the crumble topping by mixing the brown sugar, ground cinnamon, 2 tablespoons of flour, and softened butter until crumbly. Stir in 0.25 cup of chopped nuts.
Sprinkle the crumble topping evenly over the batter in the loaf pan.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 31.5 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
