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Banana Bread Crumble

I think the lockdown has brought about so many variants of the Banana Bread that I was keen on adding that oomph element to it. So how is this different from the other banana cakes you ask? What do you get from this cake? First a kick of energy with all those bananas. Then, a good siesta with the richness of butter and walnuts. This crumble will melt in your mouth and don't be surprised if you gain a few extra calories. The best part? It's perfect for breakfast because it is not too sweet!

If you want something lighter with other additions like chocolate, ragi, coffee, dates etc, then I've got you covered. Check these links below:

Now back to the Banana Bread Crumble Recipe:


For the Bread:

  • 3 ripe Bananas

  • 200 grams All Purpose Flour

  • 20 grams Almond flour

  • 40 grams Castor Sugar

  • 100 grams Unsalted Butter

  • 2 large Eggs

  • 1 tbsp Milk

  • 1 tsp Vanilla Essence

  • 1/4 tsp fine Salt

  • 1/2 tsp Cinnamon

  • 1/4th tsp Baking Powder

  • 1/4th tsp Baking Soda

For the Crumble:

  • 50 grams Cold Unsalted Butter, diced

  • 30 grams Walnuts

  • 4 tbsp Plain Flour

  • 3 tbsp Brown sugar

  • 1/2 tsp Cinnamon powder


  • The Crumble: This mix should be made quickly and kept to rest in the fridge. The longer you take to make the crumble, the faster the butter will melt due to the warmth from your fingers. And we want lumpy butter not a paste or in melted form.

  • Whisk: You can use an electric whisk or blender to beat the egg butter batter.


  1. First, make the crumble and let it rest in the fridge.

  2. To make the Crumble take a large bowl and pour in the sugar and flour,.

  3. To this add the diced butter

  4. Use your fingers and crumble this mixture to form a breadcrumb like texture

  5. The mixture should be uneven and can have big and small lumps.

  6. Now add the cinnamon powder and walnuts.

  7. Mix well and place the bowl in the fridge.

  8. Grease and line an 8” tin with parchment paper and set aside.

  9. Take a bowl and whisk together together butter and sugar until fluffy

  10. Add eggs and vanilla to this, whisk well and set aside.

  11. Now take a utensil and mash the ripe bananas.

  12. To this add flour, milk, cinnamon, baking powder and baking soda and fold it all in till it is properly incorporated.

  13. Add the egg butter mixture in and fold well.

  14. Pre-heat the oven at 180° C / 350° F

  15. Pour the batter into the greased and lined baking tin.

  16. Remove the Crumble from the fridge and sprinkle all over the batter.

  17. Bake for about 40 minutes. Start checking at 35. Do the toothpick test. If it comes out clean, it’s ready.

  18. Allow the bread to cool for a few minutes before removing it from the tin.

  19. Happy Baking!

Have a doubt about this recipe? email me at


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