Description
This Whole Wheat Cinnamon Crunch Banana Bread is a healthier take on a classic treat. Made with fiber-rich whole wheat flour and naturally sweet bananas, it’s soft, moist, and topped with an irresistible cinnamon crunch streusel. Perfect for breakfast, a snack, or dessert, this easy-to-make bread is freezer-friendly and beginner-approved.
Ingredients
Scale
For the Bread:
- 1 ¾ cups whole wheat flour
- ¼ cup cornstarch (or additional whole wheat flour)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup mashed bananas
- ¾ cup sugar (can be reduced to ⅓ – ½ cup for less sweetness)
- ⅓ cup oil (vegetable, melted coconut oil, or melted butter)
- ½ cup Greek yogurt
For the Cinnamon Crunch Topping:
- ½ cup flour (whole wheat or all-purpose)
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup cold butter, cut into small cubes
Instructions
- Preheat the oven and prepare the pan: Set the oven to 360°F (180°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Make the cinnamon crunch topping: In a bowl, mix flour, brown sugar, and cinnamon. Add the cold butter and use your fingers or a pastry cutter to mix until crumbly. Place in the fridge while preparing the batter.
- Combine dry ingredients: In a large bowl, whisk together whole wheat flour, cornstarch, baking powder, cinnamon, and salt until well combined.
- Mix wet ingredients: In a separate bowl, mash the bananas until smooth, then stir in eggs, sugar, Greek yogurt, and oil. Mix until well combined.
- Combine wet and dry ingredients: Gently fold the wet ingredients into the dry mixture using a spatula. Stir until just combined, ensuring not to overmix, as this can result in a dense loaf.
- Transfer to pan and add topping: Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the chilled cinnamon crunch topping over the batter, gently pressing it down to help it adhere.
- Bake the banana bread: Place in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, it’s ready. If needed, cover loosely with foil in the last 15 minutes to prevent over-browning.
- Cool and serve: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing and serving.
Notes
- Ripening bananas quickly: Bake whole bananas (with the peel on) at 300°F for 10-15 minutes until soft. Let cool before using.
- Making muffins: Pour the batter into a muffin tin and bake for about 20 minutes instead of making a loaf.
- Storage: Keep at room temperature in an airtight container for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Wrap slices individually for quick defrosting.
- Gluten-free option: Use a gluten-free flour blend instead of whole wheat flour for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 291
- Sugar: 23g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 37mg