This homemade cinnamon crunch banana bread is sweet, warm, and cozy! The bread is soft and fluffy. The cinnamon crunch topping is delicious. Each slice tastes like the famous Panera Bread cinnamon crunch bagels. This quick and easy bread is great for breakfast, brunch, or an afternoon snack!

Cinnamon crunch banana bread.

Why You’ll Love This Recipe

  • This cinnamon crunch banana bread is quick and easy to make.
  • Everything comes together in one mixing bowl.
  • Great for any time of the day! Try these homemade Cinnamon Roll Cookies too!
  • If you love the cinnamon crunch bagels from Panera, you will love this bread!
  • The topping adds a delicious crunchy texture and sweet cinnamon flavor.
  • It is a great way to use ripe bananas.
  • Both kids and adults love this recipe.
  • This recipe is dairy free and gluten free but can be made with regular flour if needed.
  • Check out this Cinnamon Swirl Banana Bread for another fun bread recipe!

Ingredients & Substitutions

These are the main ingredients and substitutions. Scroll down to the recipe card for the full ingredients list and instructions.

Use ripe bananas for the best flavor. They are more naturally sweet. Look for bananas with brown spots.

Melted coconut oil helps thin out the batter. Unrefined coconut oil has a coconut flavor. Refined coconut oil is flavorless. Both work well. Feel free to use olive oil instead if needed.

Eggs help keep this bread soft and fluffy. If you are egg free or Vegan, try this Vegan Banana Bread.

Pure maple syrup adds sweetness. Replace with honey if needed.

Vanilla extract provides a delicious homemade flavor.

For the flour, use almond flour and gluten free flour. If needed, replace the gluten free flour with all purpose flour.

Sea salt balances out the sweet cinnamon flavor.

Baking powder leavens the bread.

Cinnamon contributes to both the bread and the topping.

Lastly, sprinkle coconut sugar and cinnamon on top. Replace with brown sugar if needed.

Ingredients for cinnamon crunch banana bread.

Taste & Texture

This cinnamon crunch banana bread is warmly spiced, cozy, and sweet. The main flavors are banana, coconut sugar, and ripe bananas.

The bread is soft, fluffy, and a little gooey. The topping is slightly crunchy.

How to Make

Step 1

First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.

Step 2

In a large mixing bowl, combine the mashed bananas, melted coconut oil, eggs, maple syrup, and vanilla. Stir together.

Banana, eggs, and maple syrup.
Thick gooey mixture in bowl.

Step 3

Then, add in the almond flour, gluten free flour, sea salt, baking powder, and cinnamon. Stir together.

Almond flour and cinnamon in bowl.
Creamy bread batter.

Step 4

Transfer the batter to the lined loaf pan. Smooth into an even layer.

Loaf pan with batter.

Step 5

Sprinkle the coconut sugar and cinnamon on top.

Baked cinnamon crunch bread.

Step 6

Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.

Step 7

Lastly, remove from the oven. Fully cool before slicing and serving.

Expert Tips & Tricks

Follow these tips and tricks to make the best cinnamon crunch banana bread.

First, choose ripe bananas. Do not use green bananas.

Do not bake the bread too long. Insert a toothpick into the bread to check for doneness. If the toothpick comes out clean, remove the bread from the oven.

This bread is soft and gooey. Allow it to fully cool before slicing into.

Slices of cinnamon crunch banana bread.

How to Serve & Store

Serve this cinnamon crunch banana bread once fully cooled.

Serve with coffee, tea, or a smoothie.

For a larger breakfast, serve with eggs and bacon.

I love it with some peanut butter spread on top!

Store in an airtight container for up to 3 days.

Frequently Asked Questions

What is the effect of cinnamon in banana bread?

Cinnamon adds a delicious warmth to banana bread!

Do you need to use gluten free flour?

No. If you do not need to be gluten free, use all purpose flour.

How do you know when the banana bread is done baking?

Insert a toothpick into the middle of the bread. If it comes out clean, the bread is done baking.

Can you replace the coconut sugar?

If needed, use light brown sugar. I love the natural sweetness of coconut sugar.

Equipment Needed

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.

Pyrex 3 Glass Mixing Bowls: Mix the cinnamon crunch banana bread batter in this bowl.

Banana Bread Pan: I use this pan every single time I bake banana bread!

Check out all of my kitchen favorites!

Bite of butter cinnamon loaf.

You May Also Like

If you make this cinnamon crunch banana bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Breakfast Recipes.

Sweet Addison's cookies
Cinnamon crunch banana bread.
At a Glance:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Get the Recipe: Cinnamon Crunch Banana Bread

This cinnamon crunch banana bread has a delicious cinnamon topping! The bread is soft, fluffy, and moist. It tastes like the famous Panera cinnamon crunch bagels. This loaf is super quick and easy to make!
4.63 from 8 votes
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Ingredients

8 servings

Banana Bread

Cinnamon Topping

Instructions 

  • First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
  • In a large mixing bowl, combine the mashed bananas, melted coconut oil, eggs, maple syrup, and vanilla. Stir together.
  • Then, add in the almond flour, gluten free flour, sea salt, baking powder, and cinnamon. Stir together.
  • Transfer the batter to the lined loaf pan. Smooth into an even layer.
  • Sprinkle the coconut sugar and cinnamon on top.
  • Bake for 35 to 40 minutes, or until a toothpick inserted comes out clean.
  • Finally, remove from the oven. Fully cool before slicing and serving.

Notes

  • Use brown or brown spotted bananas for the best natural sweetness.
  • If you are not gluten free, feel free to substitute the gluten free flour with all purpose flour.
  • In addition, feel free to replace the coconut sugar with light brown sugar.
  • Allow the bread to cool before slicing into.
  • Store in an airtight container for up to 3 days at room temperature.
  • Check out all of my kitchen favorites!
Calories: 301kcal, Carbohydrates: 43g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 41mg, Sodium: 375mg, Potassium: 225mg, Fiber: 4g, Sugar: 23g, Vitamin A: 91IU, Vitamin C: 4mg, Calcium: 97mg, Iron: 1mg
Author: Addison LaBonte
Course: Breakfast, Dessert
Cuisine: American

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