Whole Wheat Cinnamon Crunch Banana Bread
This Whole Wheat Cinnamon Crunch Banana Bread features a delicious crumb topping and is filled with warm cinnamon flavors.
Equipment
- 5x9 inch loaf pan
- Baking Parchment
- Medium Mixing Bowl
- whisk
- spatula
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
Preparation
- Heat the oven to 360°F. Grease and line a 9x5 inch loaf pan.
- 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.
- Add all dry ingredients to a large mixing bowl. Stir together until well combined.
- Stir together all wet ingredients in a separate large measuring jug until well combined.
- 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 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
Wrap the banana bread tightly in foil or store in an airtight container to keep it moist. Store in the fridge for up to 5 days, or freeze for up to 3 months. Defrost on a wire cooling tray on the counter.
Nutrition
Serving: 1sliceCalories: 291kcal
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