The The Perfect Whole Wheat Cinnamon Crunch Banana Bread
A cozy loaf with warm cinnamon aromas and a crunchy topping—perfect for breakfast, snacking, or whenever you want something homemade.
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Servings: 12
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Let the loaf rest in the pan for 10 minutes, then remove and cool on a wire rack. Peel off the parchment before cooling completely. Recipe Notes About the Whole Wheat Flour This loaf does have the hearty flavor that comes with whole wheat. If you’d prefer a different texture, any of these combinations work:
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Ingredients
Wet Ingredients-
2 large eggs
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1 cup mashed bananas
- ¾ cup sugar (you can lower this to ⅓–½ cup for a less-sweet loaf)
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⅓ cup oil
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½ cup Greek yogurt
- 1 ¾ cups whole wheat flour (see notes for alternative options)
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¼ cup cornstarch or additional whole wheat flour
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2 teaspoons ground cinnamon
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1 ½ teaspoons baking powder
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¼ teaspoon salt
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½ cup flour (plain or whole wheat)
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½ cup brown sugar
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1 teaspoon cinnamon
- ¼ cup butter
Instructions
1. Get the Pan Ready Heat your oven to 360°F. Line and grease a 9×5 inch loaf pan. 2. Mix the Topping Combine flour, brown sugar, and cinnamon in a medium bowl. Add the butter and work it in with your fingertips until you have a bowl of soft crumbs. Keep refrigerated until it’s time to use. 3. Combine Dry Ingredients Add all dry ingredients to a large bowl and mix until evenly blended. 4. Combine Wet Ingredients In a separate large measuring jug, whisk all wet ingredients together until smooth. 5. Bring the Batter Together Pour the wet mixture into the dry mixture. Fold gently with a spatula—stop as soon as the flour disappears (it’s fine if the batter is a little lumpy). Spread into the loaf pan and sprinkle the crumb topping evenly over the surface. 6. Bake Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.Let the loaf rest in the pan for 10 minutes, then remove and cool on a wire rack. Peel off the parchment before cooling completely. Recipe Notes About the Whole Wheat Flour This loaf does have the hearty flavor that comes with whole wheat. If you’d prefer a different texture, any of these combinations work:
- 1 ¾ cups whole wheat flour + ¼ cup cornstarch (as written)
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1 cup whole wheat flour + 1 cup all-purpose flour
- 2 cups all-purpose flour (add 1–2 extra tablespoons if the batter feels thin)
- Avoid overmixing—this is key to keeping the bread tender. Stick with a spoon or spatula, not a mixer or whisk.
- The batter works beautifully as muffins. Bake for about 20 minutes.
- The Greek yogurt adds richness and moisture even when using all whole wheat flour. Again, don’t overmix or the crumb will turn dense and gummy.
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Use cold butter—no substitutions.
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If the mixture looks too wet, add a little extra flour.
- Gently press the topping onto the batter to help it stick during baking.
- Use ripe bananas with plenty of brown spots; very black, overly fermented bananas may make the flavor too intense.
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Refrigerator: up to 5 days
- Freezer: up to 3 months