Preheat your oven to 350°F (175°C) and grease a 9x5 inch bread pan with butter or cooking spray.

In a small bowl, combine ¼ cup of granulated sugar and 1 teaspoon of cinnamon. Stir well and set aside.

In a mixing bowl, mash 3 overripe bananas until smooth. Add ½ cup of melted salted butter, ¼ cup of pure maple syrup, 2 eggs, and 1 teaspoon of vanilla extract. Mix until well combined.

Gradually fold in 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt until just incorporated.

In a separate bowl, combine ¼ cup of dark brown sugar, ¼ cup of flour, 1 teaspoon of cinnamon, and 2 tablespoons of melted butter. Mix until the mixture forms clumps.

Spoon half of the banana batter into the prepared bread pan. Sprinkle half of the cinnamon sugar over the batter, followed by half of the crunchy topping.

Pour the remaining banana batter over the layers, and finish with the rest of the cinnamon sugar and crunch topping.

Bake for 50–60 minutes until the center is set and a toothpick comes out clean. It should turn golden brown.

Allow the bread to cool for at least 30 minutes before slicing.