There are banana bread recipes, and then there are the ones you find yourself making every single time you have overripe bananas on the counter. This is one of those recipes.
Moist, buttery banana bread is topped with a cinnamon sugar crumble and finished with a simple vanilla glaze that melts into every crack while it’s still slightly warm. It’s everything you love about classic banana bread with a little coffee cake twist.
Perfect for breakfast, an afternoon coffee break, or dessert, this recipe is one you’ll come back to all year long.
Why You’ll Love This Recipe
- Wonderfully moist thanks to Greek yogurt
- Sweet cinnamon sugar crumble topping
- Finished with an easy vanilla glaze
- Simple pantry ingredients
- Even better the next day
Ingredients
Banana Bread
- 3 ripe bananas, mashed
- ½ cup butter, melted
- ¾ cup granulated sugar (or coconut sugar)
- ½ cup plain Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
Cinnamon Sugar Crumble
- ¼ cup butter, melted
- ¼ cup granulated sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
Vanilla Glaze
- ½ cup powdered sugar
- 2½ tablespoons milk
Instructions
Step 1
Preheat the oven to 350°F.
Line an 8×8-inch baking pan with parchment paper, then lightly spray the parchment and exposed sides of the pan with avocado oil spray.
Step 2
In a large mixing bowl (or the bowl of a stand mixer), mash the bananas until smooth.
Add the melted butter and sugar and mix until combined.
Add the Greek yogurt, eggs, and vanilla extract, mixing until smooth.
Step 3
Add the flour, baking soda, and cinnamon.
Mix just until the flour disappears. Be careful not to overmix—the batter should be smooth but still light.
Step 4
In a small bowl, combine the melted butter, sugar, flour, and cinnamon until a crumbly mixture forms.
Spread the banana bread batter evenly into the prepared pan.
Sprinkle the cinnamon sugar crumble evenly over the top.
Step 5
Bake for 50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
If the top begins browning too quickly, loosely tent it with foil during the last 10–15 minutes of baking.
Allow the banana bread to cool in the pan for about 15 minutes before lifting it out using the parchment paper.
Step 6
Whisk together the powdered sugar and milk until smooth.
Drizzle generously over the slightly warm banana bread before slicing and serving.
Flour Girls Kitchen Tips
- The darker and spottier your bananas, the sweeter and more flavorful your bread will be.
- Don’t overmix the batter or the bread can become dense.
- Let the glaze melt naturally into the warm crumble for the prettiest finish.
- If using coconut sugar, expect a slightly richer, caramel-like flavor.
Storage
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm for a few seconds in the microwave.
Frequently Asked Questions
Can I substitute sour cream for Greek yogurt?
Yes! Sour cream works perfectly and creates the same rich, moist texture.
Can I use frozen bananas?
Absolutely. Thaw completely and drain any excess liquid before mashing.
Can I skip the glaze?
Yes, but I highly recommend it. The vanilla glaze adds just the right amount of sweetness and makes this banana bread feel extra special.
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