Whole Wheat Cinnamon Crunch Banana Bread
This banana bread combines the rich flavor of cinnamon with wholesome ingredients for a delightful treat.
Equipment
- Mixing bowl
- loaf pan
Ingredients
Wet Ingredients
- 2 large eggs
- 1 cup mashed bananas
- ¾ cup sugar can reduce to ⅓ – ½ cup for a less sweet version
- ⅓ cup oil
- ½ cup Greek yogurt
Dry Ingredients
- 1 ¾ cups whole wheat flour see notes for substitutes
- ¼ cup cornstarch or more whole wheat flour
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
For the Crumb Topping
- ½ cup flour plain or whole wheat
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the wet ingredients: eggs, mashed bananas, sugar, oil, and Greek yogurt. Mix until smooth.
- In another bowl, whisk together the dry ingredients: whole wheat flour, cornstarch, cinnamon, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- For the crumb topping, mix flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the batter in the loaf pan.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted comes out clean.
- Let the banana bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
You can adjust the sweetness by modifying the sugar amount. Store leftovers in an airtight container.