Description

This Whole Wheat Cinnamon Crunch Banana Bread is a moist and flavorful loaf made with wholesome whole wheat flour, ripe bananas, and a delicious cinnamon crumb topping. It’s a healthier take on classic banana bread that incorporates Greek yogurt for extra moisture and uses a crumbly, cinnamon-sugar topping for added texture and sweetness. Perfect for breakfast, snack, or dessert, this banana bread is easy to prepare and yields a tender, aromatic loaf with a delightful crunch.

Ingredients

Scale

Wet Ingredients

2 large eggs
1 cup mashed bananas
¾ cup sugar (can reduce to ½ cup for a less sweet version)
⅓ cup oil
½ cup Greek yogurt

Dry Ingredients

1 ¾ cups whole wheat flour
¼ cup cornstarch
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
¼ teaspoon salt

For the Crumb Topping

½ cup plain or whole wheat flour
½ cup brown sugar
1 teaspoon cinnamon
¼ cup butter

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Instructions

Prep the oven and pan: Preheat the oven to 360°F. Grease and line a 9×5 inch loaf pan with parchment paper for easy removal.
Make the crumb topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Rub in the cold butter with your fingertips until the mixture forms small and large crumbs. Refrigerate the crumb topping until ready to use.
Combine dry ingredients: In a large mixing bowl, stir together the whole wheat flour, cornstarch, ground cinnamon, baking powder, and salt until well combined.
Combine wet ingredients: In a separate large measuring jug or bowl, whisk together the eggs, mashed bananas, sugar, oil, and Greek yogurt until smooth and well mixed.
Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold together just until the flour is moistened; a few lumps are fine. Avoid overmixing to prevent a dense texture.
Assemble the bread: Pour the batter into the prepared loaf pan and evenly sprinkle the chilled crumb topping over the batter, lightly pressing it in to help it stick.
Bake the banana bread: Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool in the pan for 10 minutes.
Cool completely: Remove the banana bread from the pan along with the parchment paper and transfer to a wire cooling rack to cool completely before slicing.

Notes

This recipe uses whole wheat flour for added fiber and nutrition, but you can substitute with 1 cup whole wheat flour plus 1 cup white flour or 2 cups white flour with 1-2 tablespoons extra if needed.
Use ripe bananas that are soft with brown spots but avoid overly black bananas as they can make the bread taste alcoholic.
Do not overmix the batter to keep the bread tender and fluffy.
This recipe works well for muffins—bake muffins for about 20 minutes instead of 60.
Use cold butter for the crumb topping and rub it into the flour and sugar until crumbs form; if too wet, add an extra tablespoon of flour.
Store banana bread wrapped tightly in foil or in an airtight container in the fridge for up to 5 days.
Freeze cooled banana bread wrapped in plastic wrap and aluminum foil for up to 3 months; slice and separate slices with parchment paper for quicker thawing.

Nutrition

Serving Size: 1 slice
Calories: 220 kcal
Sugar: 14 g
Sodium: 150 mg
Fat: 8 g
Saturated Fat: 3.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 45 mg