Cinnamon Banana Bread

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There’s just something so comforting about the homey aroma of fresh banana bread baking away in the oven. It instantly fills the kitchen with those cozy, nostalgic scents of warm cinnamon and caramelized banana that make you feel tucked in and cared for. This cinnamon banana bread recipe is exactly that kind of soul-soother.

With its tender, whole wheat base packed with plenty of mashed banana and a gloriously crunchy cinnamon-sugar streusel topping, it’s the kind of treat that feels like a warm hug. Perfect for lazy weekend mornings lingering over coffee or after-school snacking, this easy loaf always hits the spot.

What really makes this cinnamon banana bread so irresistible is that beautiful harmony of flavors and textures. On the inside, you’ve got an ultra-moist, gently spiced crumb that’s wholesome enough to feel virtuous thanks to whole wheat flour and Greek yogurt, but still utterly indulgent. And then that crumbly cinnamon-sugar blanket on top? Oh man, it adds such an amazing buttery, crunchy contrast to every tender bite.

My 5-year-old can’t get enough of picking off those crispy crumbles! I don’t blame her one bit – they’re easily the best part. The perfect mix of naughty and nice if you ask me.

Baking up a few loaves to stash in the freezer is one of my favorite weekend baking projects. There’s something so gratifying about having that homemade banana bread at the ready for those busy mornings when you need a wholesome breakfast in a pinch. Just zap a slice for 30 seconds and voila – hot, fresh-baked banana bread without any effort. It’s those little things that make you feel like you’ve got this whole adulting thing covered, am I right?

Now let’s dive into all my tips for banana bread perfection every time:

Bananas:

Use spottily ripe bananas with lots of brown flecks on the peel. Super ripe (like all black) bananas can give the baked loaf an off, fermented taste. If your bananas aren’t ripe enough, you can always bake them at 300°F for 10-15 minutes to speed things up!

Dry vs Wet:

Don’t overmix the batter once you’ve combined the dry and wet ingredients. A few lumps are fine! Overmixing will lead to dense, gummy banana bread. Light and tender is the goal.

Streusel Secrets:

For that signature crunchy cinnamon streusel, use COLD butter (not melted or softened!) and cut it into the dry mix until large, crumbly clumps form. Refrigerate it briefly before sprinkling it over the loaf.

Baking, Storing & Freezing:

This loaf takes around 50-60 minutes to bake through. Let it cool completely before slicing. For extra moist banana bread, wrap it tightly or store in an airtight container at room temp for 3-4 days or in the fridge for up to a week. Bread freezes beautifully too! Just wrap cooled slices in plastic wrap and foil.

Riffs & Variations:

Make it vegan by using diary-free yogurt and milk. Add in nuts or chocolate chips for extra crunch/richness. Or try swapping cinnamon for other warm baking spices like nutmeg, ginger or allspice.

Muffin Magic:

This batter bakes up into perfect muffins too! Just reduce the baking time to 18-20 minutes.

However you bake this cinnamon banana bread up, I guarantee each tender, cinnamon-sugar dusted slice will transport you right back to the cozy kitchens of your childhood. It’s the kind of homespun treat that dishes out the warmth in more ways than one.

So go ahead, whip up a loaf (or three!) of this nostalgic spice-kissed quick bread. Whether you’ve got a lazy morning to savor it or need to stash some away for easy grabbing later, this banana bread has all the comforting flavors and textures you crave, made a little bit better-for-you. Now that’s something to feel good about!

Cinnamon Banana Bread

This easy banana bread is made with whole wheat flour and topped with a delicious cinnamon streusel crumb topping. So good!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 slices

Ingredients

Wet Ingredients:

  • 2 large eggs
  • 1 cup mashed ripe bananas about 2-3 medium bananas
  • 3/4 cup 150g granulated sugar (can reduce to 1/3 – 1/2 cup for less sweet)
  • 1/3 cup 80ml vegetable oil or melted coconut oil
  • 1/2 cup 120g Greek yogurt

Dry Ingredients:

  • 1 3/4 cups 220g whole wheat flour
  • 1/4 cup 30g cornstarch (or more whole wheat flour)
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Streusel Topping:

  • 1/2 cup 65g all-purpose flour
  • 1/2 cup 100g brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup 55g cold unsalted butter, cubed

Instructions

  • Preheat oven to 360°F. Grease and line a 9×5 inch loaf pan with parchment paper.
  • Make the streusel topping: In a medium bowl, combine the flour, brown sugar and cinnamon. Cut in the cold butter using a pastry cutter or forks until mixture is crumbly. Refrigerate while preparing the batter.
  • In a large bowl, whisk together the whole wheat flour, cornstarch, cinnamon, baking powder and salt.
  • In a separate bowl, whisk together the eggs, mashed bananas, granulated sugar, oil and Greek yogurt until well combined.
  • Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula just until no dry streaks remain. Do not overmix.
  • Spread the batter into the prepared loaf pan and spread the top evenly. Sprinkle the chilled streusel topping evenly over the top, pressing gently to adhere.
  • Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • For the whole wheat flour, you can substitute 1 cup whole wheat + 1 cup all-purpose, or use 2 cups all-purpose if desired (may need 1-2 tbsp extra).
  • Do not overmix the batter once wet and dry are combined to keep it tender.
  • Batter can also be used for approx. 12 muffins, baking for 18-20 minutes.
  • Bread keeps well wrapped tightly at room temperature for 3-4 days or refrigerated up to 1 week.
  • To freeze, wrap cooled loaf or slices in plastic wrap and foil, freezing for up to 3 months.

That first warm bite, with the crumbly streusel crackling against the lush, cinnamon-scented banana bread beneath…it’s pure, homey bliss in every sweet and wholesome forkful. This bread makes any day feel a little bit more special, doesn’t it?

There’s just something so soothing about baking a loaf of homemade banana bread from scratch. Filling the kitchen with those nostalgic baking scents, working the batter together by hand, then patiently waiting for that first heavenly whiff of it emerging from the oven. It’s one of life’s simple joys.

And with this cinnamon-kissed, whole wheat version, you’re getting all of that comfort plus the added feel-good bonus of enjoying a wholesome, warmly-spiced treat. What’s not to love about that?

So whether you need portable breakfasts for the week, an easy snack to share with friends, or just want to treat yourself to a little homemade indulgence, this cinnamon banana bread has got you covered. Bake up a loaf and let the cozy festivities begin!

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WANT TO SAVE THIS RECIPE?

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