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–+ servings

Cinnamon Banana Bread

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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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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 360°F. Grease and line a 9x5 inch loaf pan with parchment paper.
  2. 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.
  3. In a large bowl, whisk together the whole wheat flour, cornstarch, cinnamon, baking powder and salt.
  4. In a separate bowl, whisk together the eggs, mashed bananas, granulated sugar, oil and Greek yogurt until well combined.
  5. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula just until no dry streaks remain. Do not overmix.
  6. 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.
  7. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  8. 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.

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