Description
Whole Wheat Cinnamon Crunch Banana Bread marries wholesome whole wheat flour with sweet ripe bananas and a crunchy cinnamon topping. Rich flavors and hearty textures combine, offering a delightful twist that leaves people craving another slice.
Ingredients
Scale
Main Ingredients:
- 1 ¾ cups whole wheat flour
- 1 cup mashed bananas
- ¾ cup sugar
- ½ cup Greek yogurt
- ½ cup flour (plain or whole wheat)
- ½ cup brown sugar
Leavening and Spices:
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Liquid and Binding Ingredients:
- 2 large eggs
- ⅓ cup oil
- ¼ cup butter
- ¼ cup cornstarch
- ¼ cup butter
Instructions
- Preheat the oven to 360 degrees Fahrenheit (182 degrees Celsius). Prepare a 9×5 inch (23×13 centimeters) loaf pan by greasing the interior and lining with parchment paper.
- Create the crumb topping by combining whole wheat flour, dark brown sugar, and ground cinnamon in a medium mixing bowl. Using fingertips, gently work cold unsalted butter into the dry mixture until coarse, irregular crumbs develop. Place the topping in the refrigerator to maintain its texture.
- In a large mixing bowl, thoroughly blend all dry ingredients, ensuring an even distribution of whole wheat flour, baking powder, baking soda, and salt.
- Separately, whisk together ripe mashed bananas, eggs, vanilla extract, vegetable oil, and granulated sugar in a large measuring jug until smooth and well incorporated.
- Gently fold the liquid ingredients into the dry mixture, stirring minimally to prevent overmixing. A few small lumps in the batter are acceptable and desirable.
- Transfer the banana bread batter into the prepared loaf pan, spreading it evenly with a spatula. Sprinkle the chilled crumb topping uniformly across the surface.
- Bake in the preheated oven for 55-65 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Allow the banana bread to rest in the pan for 10 minutes, then carefully remove using parchment paper edges and transfer to a wire cooling rack. Let cool completely before slicing.
Notes
- Whole wheat flour brings extra nutrition and a nutty depth to this classic banana bread, making it a healthier twist on the traditional recipe.
- The crumb topping adds irresistible crunch and warmth from cinnamon, transforming an ordinary banana bread into a bakery-style treat.
- Overmixing can create tough bread, so fold wet and dry ingredients gently until just combined, leaving a few small lumps in the batter.
- Ripe, speckled bananas are the secret to intense sweetness and moisture, so save those browning bananas instead of throwing them away.
- Cool the bread completely before slicing to prevent crumbling and ensure clean, beautiful cuts that showcase the bread’s tender texture.
- Store wrapped tightly at room temperature for 3-4 days or freeze for up to 3 months for a make-ahead breakfast or snack option.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 340 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 50 mg