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. Perfect for breakfast or a snack, this recipe balances sweetness and spice while keeping a tender crumb thanks to Greek yogurt and careful mixing.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1 cup mashed bananas
- 3/4 cup sugar (can reduce to 1/2 cup for less sweet)
- 1/3 cup oil
- 1/2 cup Greek yogurt
Dry Ingredients
- 1 3/4 cups whole wheat flour
- 1/4 cup cornstarch
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
For the Crumb Topping
- 1/2 cup flour (plain or whole wheat)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup butter (cold)
Instructions
- Preheat and prepare pan: Heat the oven to 360°F. Grease and line a 9×5 inch loaf pan with parchment paper.
- Make crumb topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Rub in cold butter with your fingertips until crumbs form. Refrigerate until ready to use.
- Combine dry ingredients: In a large mixing bowl, stir together 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 eggs, mashed bananas, sugar, oil, and Greek yogurt until well combined.
- Mix batter: Pour the wet ingredients into the dry ingredients and gently fold together just until the flour is moistened. Do not overmix; a few lumps are fine.
- Assemble loaf: Pour the batter into the prepared loaf pan. Evenly sprinkle the crumb topping on the batter, lightly pressing it to help it stick.
- Bake the banana bread: Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Remove parchment paper when cooling.
Notes
- You can substitute 1 cup whole wheat flour plus 1 cup white flour, or 2 cups white flour (adding extra if batter is thin) for the whole wheat flour and cornstarch combo.
- Do not overmix the batter to avoid a dense and chewy bread; use a wooden spoon or spatula and avoid mixers.
- This recipe works well for muffins too – bake muffins for about 20 minutes.
- Using Greek yogurt adds moisture and tenderness to the bread.
- For the crumb topping, use cold butter, not melted or substitute fats, and create a mix of small and large crumbs.
- Use ripe bananas that are soft with brown spots but avoid overly black bananas to prevent an alcoholic flavor.
- Store tightly wrapped banana bread in the refrigerator for up to 5 days to maintain moisture.
- Freeze wrapped banana bread (plastic wrap then foil) for up to 3 months; thaw on a wire rack at room temperature. Freezing slices separated by parchment paper facilitates quick thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
