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Position oven rack to the middle and pre-heat to 350 F. Lightly grease a loaf pan and line with parchment paper. Set aside.
Add dry ingredients to a large bowl and whisk until combined. Set aside.
Add wet ingredients to a new large bowl and whisk until smooth.
Pour dry ingredients into wet ingredients and stir until just combined, being careful not to over-mix.
Pour banana bread batter into your prepared loaf pan.
In a smaller bowl, add all ingredients for your cinnamon crunch topping. Use a spoon to mix until a large crumb forms.
Using your hands, gently crumble the cinnamon crunch topping over the banana bread batter, reaching the edges in an even layer.
Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean with just a few moist crumbs. Let your banana bread cool in the pan for 10-minutes before transferring to a wire rack. Let it cool completely to room temperature before slicing.