If you’re looking to elevate your banana bread game, I can’t recommend the Whole Wheat Cinnamon Crunch Banana Bread Recipe enough. This delightful twist on the classic combines wholesome whole wheat flour with a touch of warming cinnamon and a crumbly cinnamon-sugar topping that adds an irresistible crunch. Every bite bursts with natural banana sweetness and a cozy spice that feels like a warm hug in loaf form. Plus, it strikes the perfect balance between hearty and tender, making it an ideal treat for breakfast, snack time, or anytime you want a little homemade comfort.
Ingredients You’ll Need
The magic behind this Whole Wheat Cinnamon Crunch Banana Bread Recipe is in its simple yet thoughtfully chosen ingredients. Each one plays an essential role, whether it’s the whole wheat flour giving the bread a hearty texture or the Greek yogurt keeping it moist and tender. The cinnamon adds that cozy aroma and depth, while the crumb topping provides a delightful contrast in texture.
- 2 large eggs: They bind everything together and add richness to the bread.
- 1 cup mashed bananas: Ripe bananas bring natural sweetness and moisture.
- ¾ cup sugar: Adds sweetness; can be adjusted for your preferred sweetness level.
- â…“ cup oil: Contributes to the moist, tender crumb without heaviness.
- ½ cup Greek yogurt: Adds tang and enhances the bread’s softness.
- 1 ¾ cups whole wheat flour: Provides a nutty flavor and hearty texture; whole wheat is the star here.
- ¼ cup cornstarch: Lightens the texture for a soft crumb; can substitute extra whole wheat flour if needed.
- 2 teaspoons ground cinnamon: Infuses that warm, aromatic spice throughout the bread.
- 1 ½ teaspoons baking powder: Helps the bread rise and stay light.
- ¼ teaspoon salt: Balances flavors and enhances sweetness.
- ½ cup flour (plain or whole wheat) for topping: Forms the base of the crispy crumb topping.
- ½ cup brown sugar: Adds rich sweetness and a subtle molasses note to the topping.
- 1 teaspoon cinnamon: For an extra punch of cinnamon in the crumb topping.
- ¼ cup butter: Creates that irresistible buttery crumble topping texture.
How to Make Whole Wheat Cinnamon Crunch Banana Bread Recipe
Step 1: Prep Your Oven and Pan
Begin by heating your oven to a perfect 360°F, ensuring it’s thoroughly warmed for even baking. Grease a 9×5 inch loaf pan and line it with parchment paper to guarantee your loaf comes out cleanly every time. Trust me, this step sets the foundation for your bread’s perfect shape and crust.
Step 2: Make the Topping
Whip up the crumbly cinnamon topping by mixing flour, brown sugar, and cinnamon in a bowl. The magic happens when you rub in the butter with your fingertips until you see those irresistible crumbs forming. This topping is what gives the bread its signature crunch and just the right touch of sweetness on top, so refrigerate it until you’re ready to add it to your loaf.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, stir together all your dry ingredients—the whole wheat flour, cornstarch, cinnamon, baking powder, and salt. Mixing these well ensures that every bite has an even distribution of flavor and texture. Think of this as the base coat for the delicious batter you’re about to build.
Step 4: Mix the Wet Ingredients
Next, in a separate bowl or large measuring jug, combine your eggs, mashed bananas, sugar, oil, and Greek yogurt. Giving these a good stir until fully blended will create a vibrant, creamy mixture packed with flavor and moisture that perfectly complements the hearty dry ingredients.
Step 5: Bring It All Together
Pour the wet mixture into the dry ingredients and gently fold them together. Don’t overmix here—just combine until the flour is moistened but still a little lumpy. This helps keep your bread light and tender. Then, pour the batter into your prepared loaf pan, smoothing the top before evenly sprinkling your chilled crumb topping over the batter.
Step 6: Bake to Perfection
Bake the banana bread for 50 to 60 minutes until a toothpick inserted in the center comes out clean. The aroma of cinnamon and bananas will fill your kitchen and beckon everyone to the table. After baking, let it cool in the pan for 10 minutes, then transfer to a wire rack and peel off the parchment paper to cool completely. Patience here rewards you with perfectly set slices!
How to Serve Whole Wheat Cinnamon Crunch Banana Bread Recipe
Garnishes
A simple dash of powdered sugar or a light spread of butter can enhance the bread’s flavors beautifully. For a special touch, try a thin drizzle of honey or a sprinkle of chopped nuts to bring a subtle crunch and added richness that pairs wonderfully with the cinnamon topping.
Side Dishes
This banana bread shines on its own but pairs fabulously with a hot cup of coffee or tea for a cozy morning or afternoon delight. It also complements creamy Greek yogurt or a dollop of cream cheese, which balances its sweet-spiced notes with a smooth tang.
Creative Ways to Present
For brunch or parties, cut the bread into smaller cubes and serve them as part of a dessert tray alongside fresh fruit and nut butter dips. You can even toast slices lightly and add a smear of nut butter or fruit preserves for a fun twist that everyone will love.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover banana bread tightly in plastic wrap or store in an airtight container to maintain its moisture and freshness. It will keep wonderfully at room temperature for up to three days, making it a convenient and delicious ready-to-eat snack.
Freezing
If you want to keep your Whole Wheat Cinnamon Crunch Banana Bread Recipe longer, freezing is your friend. Slice the bread first, then wrap individual slices or the whole loaf well in cling film and place in a freezer-safe bag. It freezes beautifully for up to three months, so you can enjoy homemade goodness anytime.
Reheating
Thaw frozen slices at room temperature or warm them gently in a toaster oven or microwave. A quick toast enhances the crispy topping and brings back that fresh-baked aroma and flavor like the day it came out of the oven.
FAQs
Can I use all-purpose flour instead of whole wheat flour?
Absolutely! If you prefer a lighter texture, all-purpose flour can replace the whole wheat flour, but you’ll miss out on the nutty flavor and added fiber that whole wheat provides.
Is it possible to reduce the sugar in this recipe?
Yes, you can lower the sugar amount to about ⅓ or ½ cup in the batter for a less sweet loaf without sacrificing moisture or flavor, especially if your bananas are very ripe and sweet.
Can I substitute the oil with melted butter?
Yes, melted butter can be used instead of oil for a richer flavor, but keep in mind it may slightly change the bread’s texture, making it a bit denser.
What’s the best way to tell when the bread is fully baked?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, your banana bread is perfectly baked and ready to enjoy.
How ripe should the bananas be?
The riper the bananas, the better! Look for bananas with brown spots or even mostly brown skins; they’re sweeter and mash easily for a moist, flavorful banana bread.
Final Thoughts
This Whole Wheat Cinnamon Crunch Banana Bread Recipe has quickly become one of my all-time favorites because it combines wholesome ingredients with a little extra flair in the cinnamon crumb topping. It’s easy to make, wonderfully comforting, and perfect for sharing (or keeping all to yourself). I honestly can’t wait for you to try it and see how it becomes a staple in your kitchen, just like it has in mine!
Print
Whole Wheat Cinnamon Crunch Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Whole Wheat Cinnamon Crunch Banana Bread is a moist, flavorful loaf made with whole wheat flour, ripe bananas, and a crunchy cinnamon crumb topping. Perfect for a wholesome breakfast or snack, this recipe balances sweetness with warm spices and the nutritional benefits of whole wheat and Greek yogurt.
Ingredients
Batter Ingredients
- 2 large eggs
- 1 cup mashed bananas
- ¾ cup sugar (can reduce to â…“ – ½ cup for a less sweet version)
- â…“ cup oil
- ½ cup Greek yogurt
- 1 ¾ cups whole wheat flour (see notes for substitutes)
- ¼ cup cornstarch (or more whole wheat flour)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Crumb Topping
- ½ cup flour (plain or whole wheat)
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup butter
Instructions
- Prep: Heat the oven to 360°F (182°C). Grease and line a 9×5 inch loaf pan with parchment paper to ensure easy removal of the bread after baking.
- Make topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Rub in the butter with your fingertips until crumbly. Refrigerate this crumb topping mixture until you’re ready to use it.
- Combine dry ingredients: In a large mixing bowl, stir together the whole wheat flour, cornstarch, ground cinnamon, baking powder, salt, and sugar until well mixed.
- Combine wet ingredients: In a separate large measuring jug or bowl, whisk together the eggs, mashed bananas, oil, and Greek yogurt until thoroughly combined.
- Assemble bread: Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until the flour is just moistened—it’s okay if the batter is a bit lumpy. Then transfer the batter into the prepared loaf pan and spread evenly. Sprinkle the crumb topping evenly over the surface.
- Bake the banana bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, peeling off the parchment paper before serving.
Notes
- For a less sweet bread, reduce the sugar in the batter to between ⅓ and ½ cup.
- You can substitute cornstarch with additional whole wheat flour if preferred.
- Make sure not to overmix the batter to keep the bread tender and moist.
- Allow the bread to cool fully before slicing to maintain its structure and texture.
