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Whole Wheat Cinnamon Crunch Banana Bread

Whole Wheat Cinnamon Crunch Banana Bread

This delightful banana bread combines whole wheat flour and a cinnamon crunch topping for a wholesome treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread
  • 2 large eggs room temperature
  • 240 g mashed bananas about 2 large bananas
  • 150 g sugar can reduce to 110-80g for a less sweet version
  • 80 ml oil vegetable or canola oil
  • 120 g Greek yogurt plain or vanilla
  • 210 g whole wheat flour can substitute with all-purpose flour
  • 30 g cornstarch or use more whole wheat flour
  • 2 tsp ground cinnamon adds a warm spice flavor
  • 1.5 tsp baking powder ensures a good rise
  • 0.25 tsp salt balances sweetness
Crumb Topping
  • 60 g flour plain or whole wheat
  • 100 g brown sugar adds a rich flavor
  • 1 tsp cinnamon for the topping
  • 60 g butter cold, for crumbly topping

Equipment

  • Loaf Pan

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine the wet ingredients: eggs, mashed bananas, sugar, oil, and Greek yogurt. Mix until smooth.
  3. In another bowl, whisk together the dry ingredients: whole wheat flour, cornstarch, cinnamon, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. For the crumb topping, mix flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the batter in the loaf pan.
  6. Bake in the preheated oven for 60 minutes or until a toothpick inserted comes out clean.
  7. Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use ripe bananas. Serve warm with a pat of butter or a drizzle of honey for extra sweetness.