Ingredients

Method

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Grease a 9x5 inch loaf pan thoroughly with butter or non-stick cooking spray. For easy removal, you can also line it with parchment paper, leaving an overhang on the sides.

3. 3

   In a small bowl, combine the melted butter, light brown sugar, all-purpose flour, and ground cinnamon.

4. 4

   Mix with a fork until the mixture resembles coarse, wet sand with some clumps. Set this aside while you prepare the batter.

5. 5

   In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

6. 6

   In a large bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the softened unsalted butter and light brown sugar on medium-high speed until the mixture is light and fluffy. This should take about 2-3 minutes.

7. 7

   Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition until fully incorporated.

8. 8

   Add the mashed bananas, buttermilk, and vanilla extract. Mix on low speed until just combined. The batter may look slightly curdled at this point, which is normal.

9. 9

   Pour the dry ingredient mixture into the wet ingredient mixture.

10. 10

    Mix on low speed until just combined. Be careful not to overmix; a few small streaks of flour are acceptable.

11. 11

    Pour the banana bread batter evenly into the prepared loaf pan.

12. 12

    Sprinkle the cinnamon crunch topping evenly over the top of the batter.

13. 13

    Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached.

14. 14

    Remove the banana bread from the oven and let it cool in the pan on a wire rack for at least 15 minutes.

15. 15

    After 15 minutes, carefully run a knife around the edges of the pan and lift the loaf out using the parchment paper overhangs (if used).

16. 16

    Allow the bread to cool completely on the wire rack before slicing and serving. Enjoy