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–+ servings

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 9x5 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.