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
Scale
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.
