Wholesome banana bread brims with nourishing flavors. Mashed ripe bananas blend with Greek yogurt, whole wheat flour, and a hint of vanilla to form a tender, nutritious loaf. An irresistible cinnamon streusel topping, enhanced by crunchy walnuts, elevates every bite, transforming breakfast or brunch into a warm, satisfying treat.

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I recently made this Whole Wheat Cinnamon Crunch Banana Bread and it turned out to be a deliciously healthier twist on a classic favorite. I started with 1 1/2 cups of whole wheat flour and 3 large ripe mashed bananas along with 1 teaspoon baking soda, 1/2 teaspoon salt and 1/3 cup brown sugar which gives it just the right hint of natural sweetness.

I also added 2 large eggs and 1/2 cup plain Greek yogurt to boost the protein content and moisture. For the crunchy cinnamon topping, I combined 1/3 cup whole wheat flour, 1/3 cup brown sugar, and 1 teaspoon ground cinnamon with 2 tablespoons of cold unsalted butter, and I even tossed in a few chopped walnuts for a bit of extra crunch.

Its nutritional benefits and unique flavor profile make it a smart choice for breakfast or brunch, especially if you are looking for a healthier baking option.

Why I Like this Recipe

I really love this recipe because it brings out the perfect balance of flavors that remind me of home. First, I love how the ripe bananas give the bread a nice, natural sweetness and super moist texture. Second, the cinnamon crunch topping is seriously the best part ever – I love that crunchy bit on top because it adds a fun and satisfying texture contrast with every bite. Third, I feel good about making something healthier with whole wheat flour and Greek yogurt, but it still tastes indulgent and delicious. Lastly, this recipe is super easy to follow and doesn’t take forever to make so I can whip up a batch whenever I’m craving something sweet and comforting.

Ingredients

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Whole wheat flour is a complex carb rich in fibre and nutrients.
Ripe bananas add natural sweetness, moisture, potassium and vitamins.
Brown sugar brings deep molasses flavor, sweetening the bread naturally.
Greek yogurt tenderizes the loaf and adds protein for a healthier twist.
Walnuts, if added, offer extra crunch, healthy fats, and extra texture.
Cinnamon, brown sugar and butter create a crunchy, spiced topping with flavor boosts.
Eggs bind the ingredients together, helping the bread rise and hold moisture.
Vegetable oil adds tender texture and richness while keeping the bread moist.
Vanilla extract provides a warm, sweet aroma, tying the flavors together.

Ingredient Quantities

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

3 large ripe bananas, mashed (about 1 1/2 cups)

1/3 cup brown sugar

2 large eggs, lightly beaten

1/2 cup plain Greek yogurt

1/3 cup vegetable oil (or canola oil)

1 teaspoon vanilla extract

1/3 cup whole wheat flour (for the crunchy topping)

1/3 cup brown sugar (for the topping)

1 teaspoon ground cinnamon (for the topping)

1/4 cup chopped walnuts (optional for extra crunch)

2 tablespoons cold unsalted butter, cut into small pieces (for the topping)

How to Make this

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1. Preheat your oven to 350°F and grease or line your loaf pan.

2. In a bowl, whisk together 1 1/2 cups whole wheat flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In another bowl, mash 3 ripe bananas (about 1 1/2 cups) then stir in 1/3 cup brown sugar, 2 lightly beaten eggs, 1/2 cup plain Greek yogurt, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract.

4. Mix the dry ingredients into the banana mixture just until combined, being careful not to overmix.

5. Pour the batter into your prepared loaf pan.

6. In a small bowl, combine 1/3 cup whole wheat flour, 1/3 cup brown sugar, and 1 teaspoon ground cinnamon.

7. Stir in 1/4 cup chopped walnuts if you want extra crunch.

8. Cut in 2 tablespoons cold unsalted butter into the topping mixture using a fork or your fingers until it looks crumbly.

9. Sprinkle your cinnamon crunch streusel evenly over the batter in the pan.

10. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean; let cool in the pan for about 10 minutes then remove and cool completely before slicing and serving.

Equipment Needed

1. Preheated oven set to 350°F
2. Loaf pan (greased or lined)
3. Two mixing bowls (one for the dry ingredients and one for the wet ones)
4. Whisk
5. Fork (to cut in the cold butter for the topping)
6. Measuring cups and spoons
7. A small bowl (specifically for the streusel topping)
8. Spatula or wooden spoon
9. A toothpick (to test for doneness)
10. Cooling rack (for letting the loaf cool completely)

FAQ

Question: Can i use all-purpose flour instead of whole wheat flour?

Answer: Yes you can, but the whole wheat flour adds a nuttier taste and gives it a denser feel.

Question: What do i do if my bananas are not quite ripe?

Answer: It's best to use really ripe bananas since they mash up nicely and bring natural sweetness to the bread.

Question: How do i ensure a good crunchy topping?

Answer: Make sure the butter is cold and the topping mixture is well combined before sprinkling it on the batter. That helps it crisp up in the oven.

Question: Can i add mix-ins like chocolate chips or dried fruit?

Answer: Absolutely! Toss them in with the mashed bananas for a twist but be sure to reduce added sugar if you do.

Question: How should i store the banana bread for best freshness?

Answer: Wrap it up in plastic wrap or store in an airtight container at room temperature. It's usually good for around 3 days.

Whole Wheat Cinnamon Crunch Banana Bread Recipe Substitutions and Variations

Instead of whole wheat flour, you can use all-purpose flour. It gives a lighter texture but still works great.
If you can’t find Greek yogurt, try sour cream or even a thick plain yogurt. They add tangy flavor with similar moisture.
No baking soda? You might use baking powder instead. Use about three times the amount of baking powder to get similar leavening, though the rise might be slightly different.
If you don’t like walnuts or simply dont have them, chopped pecans or almonds work just fine as a crunchy alternative on top.

Pro Tips

1. Make sure your bananas are super ripe – the browner they are, the sweeter and moister your bread will turn out to be.
2. Mix your batter until just combined; overmixing can lead to a tough loaf that doesn’t have that nice soft crumb.
3. Chill your crumb topping a bit before baking so the butter stays cold, which really helps it turn out nicely crunchy.
4. If you’re feeling adventurous, try swapping the walnuts for pecans or even adding a handful of raisins for a little extra burst of flavor.