If you’re on the hunt for a banana bread recipe that’s not just tasty but also a little heartier and full of cozy spice, you’re going to love this Whole Wheat Banana Bread with Cinnamon Crumble Recipe. It’s got that classic moistness with a slight nutty whole wheat depth, plus an irresistible cinnamon crumb topping that gives it such a lovely crunch. Trust me, whether you’re an experienced baker or just want a foolproof way to use up ripe bananas, this recipe is fan-freaking-tastic and easy to make!

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Why This Recipe Works

Whole Wheat Goodness: Whole wheat flour brings fiber and a subtle nutty flavor that makes it feel both wholesome and comforting.
Moist & Tender: Greek yogurt surprisingly keeps the bread super moist without weighing it down or making it dense.
Cinnamon Crumble Topping: Adds that perfect sweet and spicy crunch that contrasts beautifully with the soft bread.
Simple & Minimal Mixing: Folding wet and dry ingredients just enough prevents a dense, chewy loaf, which is a common banana bread pitfall.

Whole Wheat Banana Bread with Cinnamon Crumble, healthy banana bread, wholesome banana bread recipe, easy banana bread with cinnamon topping, moist banana bread with spice - The image shows a close-up of a single thick slice of brown bread with a crumbly texture. The slice stands upright on white parchment paper on a dark wooden board. The top edge of the bread is uneven and looks crunchy with small clumps of crumbs. The inside of the bread shows small holes and a soft, dense texture. Some crumbs are scattered around the base. The background has a soft white color, with a slightly out-of-focus shape that might be a peeled banana. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Whole Wheat Banana Bread with Cinnamon Crumble Recipe plays a role, whether it’s for moisture, texture, or flavor. Whole wheat flour adds fiber but can be a bit heavy, which is why I pair it with cornstarch for softness. Greek yogurt adds tender moisture the way sour cream or buttermilk might, and the crumble topping is where all the fun happens for texture lovers.

Bananas: Use ripe but not overripe bananas with plenty of brown spots for sweetness without that fermented taste.
Whole Wheat Flour: Brings a hearty flavor and fiber; balance it with cornstarch to lighten the crumb.
Cornstarch: Helps keep the bread tender by softening the whole wheat flour’s density.
Greek Yogurt: Adds moisture and slight tang, keeping your bread from drying out.
Cinnamon: The warm spice that pairs perfectly with bananas and sweetens the bread naturally.
Baking Powder: Leavens the bread for a light texture.
Sugar: Adjust to taste—less if you want it more wholesome or more for a sweeter treat.
Butter (for topping): Cold butter is key to creating those irresistible crumbly bits on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around a lot with this crumb-topped banana bread, and honestly, the best part is making it your own. Whether that means dialing down the sugar, swapping out yogurt for a non-dairy option, or even adding chopped nuts for crunch, this recipe welcomes creativity.

Less Sweet Version: I sometimes cut down the sugar to half or a third, especially when the bananas are super ripe, and it turns out perfectly balanced without losing moisture.
Add Nuts or Chocolate Chips: A handful of walnuts or dark chocolate chunks mixed into the batter give it a delightful surprise in every bite.
Make it Gluten-Free: Try swapping the whole wheat flour and cornstarch with your favorite gluten-free blend, but expect slight textural differences.
Banana Muffins: Feeling impatient? Use this batter for muffins and bake for around 20 minutes for a quicker snack.

Step-by-Step: How I Make Whole Wheat Banana Bread with Cinnamon Crumble Recipe

Step 1: Prep & Make the Crunchy Crumble Topping

Before you dive into mixing the batter, get the oven heated to 360°F and grease a 9×5 inch loaf pan, lining it with parchment paper for easy removal. Then, whisk together the flour, brown sugar, and cinnamon for the crumble in a medium bowl. Here’s my trick: use cold butter and really rub it in with your fingertips — not melted butter! Keep working until you get a mixture with bits that look crumbly but not pasty. Toss that in the fridge while you make the batter.

Step 2: Combine Your Dry Ingredients

In a large bowl, stir together the whole wheat flour, cornstarch, cinnamon, baking powder, and salt until everything is evenly mixed. This step ensures that your banana bread rises beautifully and that every bite has a hint of cinnamon.

Step 3: Mix the Wet Ingredients Separately

In a big measuring jug or bowl, whisk the eggs, mashed bananas, sugar, oil, and Greek yogurt together until smooth. This is where the magic happens—those ripe bananas paired with Greek yogurt bring such a moist, tender crumb that never disappoints.

Step 4: Fold Wet and Dry Together Gently

Pour the wet ingredients into the dry bowl, then gently fold them together—don’t overmix! It’s okay to have a few lumps. Overmixing leads to tougher bread, and nobody wants that. The batter will be thick but spreadable.

Step 5: Bake & Top with Cinnamon Crumble

Pour the batter into your prepared loaf pan and evenly sprinkle that chilled cinnamon crumb topping all over. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. The crumb topping should be golden and slightly crunchy. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely—and don’t forget to peel off the parchment paper!

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Tips from My Kitchen

Banana Ripeness Matters: I’ve found that bananas with lots of brown spots but not fully black inside produce the best flavor—super black bananas can give a boozy taste.
Cold Butter for Crumble: I once tried melted butter for the topping and ended up with a soggy mess—stick with cold butter for that perfect crisp.
Don’t Overmix Batter: Folding gently keeps the bread fluffy, so resist the urge to whisk it smooth.
Use Parchment Paper: It saves your loaf from sticking and makes cleanup a breeze!

How to Serve Whole Wheat Banana Bread with Cinnamon Crumble Recipe

Garnishes

I like to keep it simple when serving. A light spread of butter or a drizzle of honey melts into the warm crumb topping so nicely. Sometimes I top slices with a spoonful of Greek yogurt or ricotta cheese for a creamy contrast, especially when enjoying it as breakfast.

Side Dishes

This bread pairs beautifully with a hot cup of coffee or tea—it’s the perfect morning or afternoon treat. For something heartier, I love serving it alongside scrambled eggs or a fresh fruit salad to round out breakfast or brunch.

Creative Ways to Present

If I’m bringing this bread to a party, I slice it into thick pieces and serve on a wooden board with a variety of spreads like nut butter, cream cheese, and fresh fruit preserves. For a special occasion, I’ve even drizzled a simple cinnamon glaze over the top for an extra sweet touch that gets everyone asking for the recipe!

Make Ahead and Storage

Storing Leftovers

After it cools, wrap your bread tightly in foil or place it in an airtight container. I usually keep mine in the fridge, and it stays moist and tasty for up to five days—sometimes longer if I’m lucky!

Freezing

I like to slice the bread first and freeze individual pieces separated by parchment paper. That way I can grab exactly how many slices I need without thawing the whole loaf. Wrapped tightly in plastic and foil, it’ll keep in the freezer for up to 3 months.

Reheating

To warm up leftover slices, I pop them in the toaster oven or microwave briefly, just enough to bring back that fresh-baked feel without drying the crumb. The cinnamon crumble perks right back up, and it tastes like it just came out of the oven.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Absolutely! You can swap whole wheat flour with all-purpose flour for a lighter texture. The recipe also uses cornstarch to soften the crumb, so if you’re using all-purpose flour, you can skip the cornstarch or reduce it. Just note the flavor will be less nutty and the bread more tender.
Can I use melted butter instead of oil?

For the batter, melted butter can substitute oil, but it will affect the moisture level slightly. I prefer oil because it keeps the bread moist without weight. However, never use melted butter in the crumble topping—cold butter is essential there.
How ripe should the bananas be for this recipe?

You want ripe bananas with plenty of brown spots, which are sweet and mash easily. Avoid overly black bananas as they can give a fermented or boozy flavor that might not be pleasant.
Can I make this bread into muffins?

Yes! The batter works great for muffins. Just spoon it into muffin tins and bake for about 20 minutes, keeping an eye on them so they don’t overbake.

Final Thoughts

This Whole Wheat Banana Bread with Cinnamon Crumble Recipe holds a spot in my baking rotation because it’s a perfect blend of healthiness and indulgence. I love sharing it with friends who say they usually avoid whole wheat breads but can’t believe how soft and delicious this one is. I hope you give it a try soon—you’ll have a warm, comforting loaf that makes your kitchen smell like pure happiness and leaves everyone asking for seconds.