Crumble Topped Banana Bread

While I rarely buy already over-ripe bananas at the market to make this delicious banana bread, I do squirrel away the halves of uneaten banana that my children always seem to leave at the breakfast table.

What is so hard about eating a whole banana I will never understand. I peel and freeze these bits of banana in a sealed container and when I have the equivalent of three large bananas, I defrost them to make this deliciously moist cake with a crunchy crumble topping.


3-4 large bananas

100g butter

125g sugar

2 eggs

200g self raising flour

Crumble topping

100g butter

100g sugar

1/2 cup flour

1/2 cup oats

1/4 cup pumpkin seeds

2 tablespoons chia seeds


  1. Preheat the oven to 160 degrees Celcius. Line a 25 x 25 (or equivalent) baking tin with baking paper
  2. Beat together the butter and sugar until pale and fluffy
  3. Beat in each egg one by one until fully combined
  4. Mash the bananas thoroughly and fold through the mixture
  5. Sift the flour and thoroughly combine with other ingredients
  6. Pour the mixture into the prepared tin and smooth the top
  7. In a clean bowl, add the sugar, flour, oats, pumpkin and chia seeds with a pinch of salt.
  8. Break the butter into small pieces and add to the crumble mixture. Rub the butter into the dry ingredients with your fingertips until it resembles rough breadcrumbs
  9. Pour the crumble onto the top of the banana bread batter and smooth and distribute evenly
  10. Bake for 40 minutes until the crumble is golden brown and the centre of the cake bounces back when pressed gently

Storage instructions: Banana Bread will last up to 5 days in an airtight container unrefrigerated.

Want more banana recipes?  Go here.

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