Whole Wheat Cinnamon Crunch Banana Bread – A Hearty and Flavorful Twist

This Whole Wheat Cinnamon Crunch Banana Bread combines the heartiness of whole wheat flour with the sweet richness of ripe bananas and a cinnamon-infused crumble topping. The result is a perfect balance of moisture and texture, with a deliciously spiced crunch on top. The inclusion of Greek yogurt helps keep the bread moist, while the brown sugar adds a caramelized sweetness. This recipe is ideal for breakfast, a snack, or a light dessert. You can substitute whole wheat flour with white flour for a lighter option or use a refined-sugar-free version for a healthier treat. Best enjoyed fresh or toasted, this banana bread also freezes well for later enjoyment.

Ingredients

• For the banana bread
  
  

  • 2 large eggs
    
    

  • 1 cup mashed bananas
    
    

  • ¾ cup sugar (can reduce to ⅓ or ½ cup for a less sweet version)
    
    

  • ⅓ cup oil
    
    

  • ½ cup Greek yogurt
    
    

  • 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
    
    

• For the crumb topping
  
  

  • ½ cup flour (plain or whole wheat)
    
    

  • ½ cup brown sugar
    
    

  • 1 teaspoon cinnamon
    
    

  • ¼ cup butter, cold
    
    

Directions

1. Preheat the oven to 360°F (180°C). Grease and line a 9x5 inch loaf pan with parchment paper.
   
   

2. For the crumb topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Rub in the cold butter with your fingertips until small and large crumbs form. Refrigerate until ready to use.
   
   

3. In a large mixing bowl, combine the dry ingredients: whole wheat flour, cornstarch, cinnamon, baking powder, and salt. Stir to combine.
   
   

4. In a separate bowl, mix the wet ingredients: eggs, mashed bananas, sugar, oil, and Greek yogurt. Stir until well combined.
   
   

5. Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined. A few lumps are fine.
   
   

6. Pour the batter into the prepared loaf pan and spread evenly.
   
   

7. Sprinkle the crumb topping over the batter, lightly pressing it into the loaf.
   
   

8. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
   
   

9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
   
   

Nutritional Value

• Calories: 291
  
  

• Carbohydrates: 44g
  
  

• Protein: 4g
  
  

• Fat: 11g
  
  

• Saturated Fat: 3g
  
  

• Cholesterol: 37mg
  
  

• Sodium: 100mg
  
  

• Potassium: 186mg
  
  

• Fiber: 2g
  
  

• Sugar: 23g
  
  

• Vitamin A: 170 IU
  
  

• Vitamin C: 1.1mg
  
  

• Calcium: 56mg
  
  

• Iron: 1.2mg