Description
This delicious Whole Wheat Cinnamon Crunch Banana Bread is a wholesome twist on classic banana bread, combining hearty whole wheat flour, sweet ripe bananas, and a crunchy cinnamon-brown sugar topping. Perfect for breakfast or a snack, this moist and flavorful bread provides a comforting blend of spices and textures that everyone will love.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 3 cups mashed bananas (about 4-5 ripe bananas)
- 1 cup sugar
- 1/3 cup oil (or coconut oil for a tropical twist)
- 1 cup Greek yogurt
Dry Ingredients
- 2 cups whole wheat flour
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Crumb Topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup butter (cold, cubed)
Instructions
- Preheat Oven: Preheat your oven to 360°F (182°C) to get it ready for baking the banana bread.
- Prepare Pan: Grease and line a 9×5 inch loaf pan with parchment paper to prevent sticking and make removal easy.
- Make Crumb Topping: In a medium bowl, combine the 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Rub in the cold, cubed butter until the mixture forms coarse crumbs. Set aside for topping.
- Mix Dry Ingredients: In a large mixing bowl, stir together the whole wheat flour, cornstarch, 1 teaspoon ground cinnamon, baking powder, salt, and sugar.
- Combine Wet Ingredients: In a separate jug or bowl, whisk together the eggs, mashed bananas, oil, and Greek yogurt until thoroughly combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold them together just until combined. Avoid overmixing to keep the bread tender.
- Fill Pan and Top: Pour the batter into the prepared loaf pan and evenly sprinkle the prepared crumb topping over the batter.
- Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then carefully transfer it to a cooling rack to cool completely before slicing and serving.
Notes
- For a tropical flavor, substitute coconut oil for the regular oil.
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread fluffy and tender.
- If a toothpick comes out with wet batter, continue baking in 5-minute increments.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
