Cinnamon Crunch Banana Bread
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Whole Wheat Cinnamon Crunch Banana Bread
Description
This is an easy banana bread with a delicious crumb topping and full of warm cinnamon flavors.
Ingredients
- 2 large eggs
- 1 cup mashed bananas
- ¾ cup sugar can reduce to ½ cup for a less sweet version
- cup oil
- ½ cup Greek yogurt
Instructions
- Prep: Heat the oven to 360°F. Grease and line a 9×5 inch loaf pan.
- Make topping: For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form. Refrigerate until ready to use.
- Combine dry ingredients: Add all dry ingredients to a large mixing bowl. Stir together until well combined.
- Combine wet ingredients: Stir together all wet ingredients in a separate large measuring jug until well combined.
- Assemble bread: Pour wet into dry ingredients and fold together just until flour is moistened (a few lumps are fine). Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
- Bake the banana bread: Bake for around 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a wire cooling tray to cool completely (remember to peel off the parchment paper, too!)
Notes
A note about the whole wheat: You can definitely tell this bread is made with whole wheat flour. I like this addition because it gets some fiber into my kids! You can generally use any of these flour combinations in this recipe:
If you want a more dessert-y bread and dont care about the whole wheat, try my Cinnamon Swirl Banana Bread. If you want a refined sugar free, whole wheat banana bread, try my Healthy Banana Bread. And if you want an in-depth guide on making banana bread with whole wheat flour in general, my guide to making whole wheat banana bread is for you!
Stirring the batter: Do NOT overmix the batter, or youll end up with a dense and chewy banana bread. Use a wooden spoon or a spatula to combine it, never a whisk or a mixer.
Muffins: This bread recipe also works great as muffins, bake for around 20 minutes.
Moisture: This recipe has a few healthy swaps. They dont make it super special health food But the Greek yogurt in there especially helps to make a moist banana bread even though I make this bread with 100% whole wheat flour!
Its also important not to overmix the batter, or youll end up with a dense and gummy loaf vs a fluffy and moist one.
Crumb toppings and streusels are some of my favorite things on top of a baked good.
I love them on Banana Crumb Muffins, on Pumpkin Streusel Bread, on Cinnamon Crunch Zucchini Bread See? Favorite thing ever ?
The keys to a good topping are to
Pretty ripe definitely soft with lots of brown spots.
However, I do NOT like banana bread made with extra super ripe bananas you know, the entirely black ones. They just turn too alcoholic for my taste.
Banana bread keeps quite well. Wrap it tightly in foil or stick it into an airtight container to keep it moist.
I like storing it in the fridge for up to 5 days.
Wrap the cooled bread tightly in plastic wrap, then in aluminum foil. Label and freeze for up to 3 months.
Defrost on a wire cooling tray on the counter. You can warm it in the oven for a few minutes, if you like.
TIP: I like freezing quick breads in individual slices, separated by parchment paper. That way I can always pull out just as many as I need, AND they defrost a lot faster than an entire bread!
Nutrition
- Calories: 291kcal
- Sugar: 23g
- Protein: 4g
