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
- 5×9 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
Instructions
- Preheat your oven to 350°F (175°C) and grease the loaf pan.
- In a mixing bowl, combine the wet ingredients, and mix well.
- In another bowl, mix together all the dry ingredients.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan.
- In a separate bowl, mix the crumb topping ingredients together until crumbly, then sprinkle over the batter.
- Bake for 60 minutes or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
This banana bread can be stored at room temperature for a few days or in the refrigerator for a week.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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