Description
This Whole Wheat Cinnamon Crunch Banana Bread combines the wholesome goodness of whole wheat flour with the warm flavors of cinnamon and a crunchy crumb topping. Moist and tender thanks to Greek yogurt and ripe bananas, this comforting loaf is perfect for breakfast, snack, or dessert. The recipe features a delicious crumb topping made with cold butter, brown sugar, and cinnamon that adds a delightful texture contrast, while being easy to make and great for those seeking a healthier banana bread option.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1 cup mashed bananas
- ¾ cup sugar (can reduce to ½ cup for a less sweet version)
- ⅓ cup oil
- ½ cup Greek yogurt
Dry Ingredients
- 1 ¾ cups whole wheat flour
- 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 (cold)
Instructions
- Prep: Heat the oven to 360°F. Grease and line a 9×5 inch loaf pan with parchment paper.
- Make topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Rub in cold butter with your fingertips until a crumbly texture forms. Refrigerate until ready to use.
- Combine dry ingredients: In a large mixing bowl, stir together whole wheat flour, cornstarch, cinnamon, baking powder, and salt until well mixed.
- Combine wet ingredients: In a separate large measuring jug, stir together eggs, mashed bananas, sugar, oil, and Greek yogurt until smooth and well combined.
- Assemble bread: Pour the wet ingredients into the dry ingredients and gently fold together just until the flour is moistened, leaving a few lumps for a tender texture. Pour the batter into the prepared loaf pan and evenly sprinkle the crumb topping over the batter.
- Bake the banana bread: Bake for 60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Remove parchment paper before serving.
Notes
- You can substitute the flour mixture with 1 cup whole wheat flour and 1 cup white flour, or use 2 cups white flour adding 1-2 tablespoons extra if batter is thin.
- Do not overmix the batter to avoid a dense and chewy bread; use a spatula or wooden spoon instead of a whisk.
- This recipe works well for muffins; bake them for around 20 minutes.
- Using Greek yogurt helps keep the bread moist despite being made with whole wheat flour.
- Always use cold butter for the crumb topping and rub it into the dry ingredients until crumbs form. If topping is too wet, add a tablespoon more flour.
- Bananas should be ripe with brown spots but not completely black to avoid an overly alcoholic flavor.
- Store banana bread wrapped tightly in foil or airtight container in the fridge for up to 5 days.
- Freeze the bread wrapped in plastic wrap and foil for up to 3 months; thaw on a wire rack and optionally warm in the oven before serving.
- For easier thawing, freeze individual slices separated by parchment paper.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 15 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
