Description
A wholesome and delicious Whole Wheat Cinnamon Crunch Banana Bread featuring a moist crumb with a buttery cinnamon streusel topping. This recipe uses whole wheat flour for added fiber and Greek yogurt for moisture, delivering a heartier, flavorful banana bread perfect for breakfast or snacks.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1 cup mashed bananas
- 3/4 cup sugar (can reduce to 1/3 to 1/2 cup for less sweetness)
- 1/3 cup oil
- 1/2 cup Greek yogurt
Dry Ingredients
- 1 3/4 cups whole wheat flour
- 1/4 cup cornstarch (or more whole wheat flour)
- 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
Instructions
- Preheat and prepare pan: Heat 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 a crumbly mixture forms. Refrigerate the crumb topping until ready to use to keep the butter cold.
- Mix dry ingredients: In a large mixing bowl, stir together the whole wheat flour, cornstarch, ground cinnamon, baking powder, and salt until thoroughly combined.
- Mix wet ingredients: In a separate large measuring jug or bowl, combine the eggs, mashed bananas, sugar, oil, and Greek yogurt. Stir until well blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a spatula or wooden spoon just until the flour is moistened; some lumps are fine. Avoid overmixing to prevent a dense texture.
- Assemble the bread: Transfer the batter into the prepared loaf pan, spreading it evenly. Sprinkle the chilled crumb topping evenly over the surface, lightly pressing it into the batter 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. Let cool in the pan for 10 minutes, then remove the bread by lifting from the parchment paper onto a wire cooling rack to cool completely.
Notes
- Whole wheat flour variation: You can substitute with 1 cup whole wheat flour plus 1 cup white flour or 2 cups white flour (add 1-2 tablespoons extra flour if batter seems thin).
- Do not overmix the batter to avoid dense, chewy banana bread. Use a wooden spoon or spatula, not a mixer or whisk.
- This recipe works well as muffins; bake for around 20 minutes in muffin tins.
- Use cold butter for the crumb topping and rub it in by hand to form crumbs; avoid melted butter or substitutes.
- Use bananas that are ripe with brown spots, but avoid overly black bananas to prevent alcoholic taste.
- Store banana bread wrapped tightly in foil or in an airtight container in the refrigerator for up to 5 days.
- Freeze tightly wrapped bread for up to 3 months; slice before freezing for easier defrosting.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
