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cinnamon crumble pumpkin banana bread
Lauren Eliza Eats

Cinnamon Crumble Pumpkin Banana Bread

Cinnamon Crumble Pumpkin Banana Bread with mashed ripe bananas, pumpkin purée, and a crunchy cinnamon topping for the ultimate fall loaf. Moist, flavorful, and bakery-style delicious!
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Pumpkin Banana Bread
  • 6 ripe bananas (about 2½ cups mashed)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¾ cup light brown sugar packed
  • ½ cup coconut sugar
  • ¾ cup unsalted butter melted (1 + ½ sticks)
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2½ cup all-purpose flour
  • 2 tsp baking soda
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp salt
Cinnamon Crumble Topping
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 6 Tbsp unsalted butter melted

Method
 

  1. Preheat oven to 350℉. Grease a large cake loaf pan and set aside.
Make cinnamon crumble
  1. In a small bowl, mix together flour, cinnamon, brown sugar, and salt.
  2. Pour over melted butter and mix well until crumbly. Set aside.
Prepare pumpkin banana bread batter
  1. In a large bowl, mash the ripe bananas well until mostly smooth.
  2. Whisk in pumpkin purée, sugars, melted butter, eggs, and vanilla until combined.
  3. In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Add the dry ingredients into the wet ingredients and fold until just combined. Do not over mix!
  5. Pour batter evenly into the prepared pan. Sprinkle the cinnamon crumble topping over the loaf.
  6. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. If the crumble starts to brown too much, tent loosely with foil halfway through baking.
  7. Let the loaf cool for 15 minutes before transferring to a rack. Slice thickly and serve warm.