Learn how to make the best banana bread recipe on the Internet: This banana bread is made with whole wheat flour and topped with a delicious cinnamon streusel crumb topping. So good!
I love having banana bread stashed away in the freezer – it is an absolute life saver on those busy mornings.
My whole wheat banana bread is perfectly freezer-friendly and I pretty much always have a few loaves on hand. This one has a cinnamon crunch topping that my 5 year old likes to pick off the bread… Yeah, it’s really good 😉 Just FYI, even though this uses whole wheat flour, it still has some sugar in it. If you want a refined sugar free banana bread, take a look at my healthy banana bread!
Ingredients you’ll need
Here is an overview of the ingredients in the recipe (great to use as a visual grocery list at the store!). Jump to Recipe for quantities.
Ingredient notes
- Butter: Please use real butter for best results. If you prefer to use margarine, you must use stick margarine. A buttery spread/spreadable margarine will not work.
- Oil: A neutral vegetable oil works best. Melted coconut oil or melted butter both work, too.
A note about the whole wheat: You can definitely tell this bread is made with whole wheat flour. I like this addition because it gets some fiber into my kids! You can generally use any of these flour combinations in this recipe:
- 1 3/4 cups whole wheat flour plus 1/4 cup cornstarch (as written in the recipe above)
- 1 cup whole wheat flour plus 1 cup white flour
- 2 cups white flour; add 1-2 tablespoons extra if batter seems thin
If you want a more dessert-y bread and don’t care about the whole wheat, try my Cinnamon Swirl Banana Bread. If you want a refined sugar free, whole wheat banana bread, try my Healthy Banana Bread.
And if you want an in-depth guide on making banana bread with whole wheat flour in general, my guide to making whole wheat banana bread is for you – with three other variations:
Step by step photos
Recipe tips
- Stirring the batter: Do NOT overmix the batter, or you’ll end up with a dense and chewy banana bread. Use a wooden spoon or a spatula to combine it, never a whisk or a mixer.
- Muffins: This bread recipe also works great as muffins, bake for around 20 minutes.
- Moisture: This recipe has a few healthy swaps. They don’t make it super special health food… But the Greek yogurt in there especially helps to make a moist banana bread – even though I make this bread with 100% whole wheat flour!It’s also important not to overmix the batter, or you’ll end up with a dense and gummy loaf vs a fluffy and moist one.
Crumb topping
Crumb toppings and streusels are some of my favorite things on top of a baked good.I love them on Banana Crumb Muffins, on Pumpkin Streusel Bread, on Cinnamon Crunch Zucchini Bread… See? Favorite thing ever 😉
The keys to a good topping are to
- use cold butter (NOT melted butter, and NOT buttery spread or any other substitute!)
- cut the butter into the flour and sugar until you have a heap of small and large crumbs – if it feels too wet/pasty, add another tablespoon of flour
- lightly push it into the batter of the banana bread to help it stick to the loaf
Banana bread FAQs
Pretty ripe – definitely soft with lots of brown spots, if not brown all over.
However, I do NOT like banana bread made with extra super ripe bananas – you know, the entirely black ones. They just taste too much like alcohol for my taste.
If you need to ripen your bananas, you can bake them in their peels on a lined baking sheet at 300°F for 10-15 minutes. Allow to cool until you can safely touch them before using.
You need to keep your banana bread tightly wrapped or in an airtight glass container to keep it from drying out. If you keep it in the fridge tightly wrapped, it will keep for about 5 days and stay relatively moist.
Storage tips
Banana bread keeps quite well. Wrap it tightly in foil or stick it into an airtight container to keep it moist.I like storing it in the fridge for up to 5 days.
Freezer instructions
Wrap the cooled bread tightly in plastic wrap, then in aluminum foil. Label and freeze for up to 3 months.
Defrost on a rack on the counter. You can warm it in the oven for a few minutes, if you like.
Tip: I like freezing quick breads in individual slices, separated by parchment paper. That way I can always pull out just as many as I need, AND they defrost a lot faster than an entire bread!
More quick breads
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Whole Wheat Cinnamon Crunch Banana Bread
Recipe details
Ingredients
Wet Ingredients
- 2 large eggs
- 1 cup mashed bananas
- ¾ cup sugar can reduce to 1/3 – 1/2 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
- Prep: Heat the oven to 360°F. Grease and line a 9×5 inch loaf pan.
- Make topping: For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form. Refrigerate until ready to use.
- Combine dry ingredients: Add all dry ingredients to a large mixing bowl. Stir together until well combined.
- Combine wet ingredients: Stir together all wet ingredients in a separate large measuring jug until well combined.
- Assemble bread: Pour wet into dry ingredients and fold together just until flour is moistened (a few lumps are fine). Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
- Bake the banana bread: Bake for around 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a cooling rack to cool completely (remember to peel off the parchment paper, too!)
Notes
- 1 3/4 cups whole wheat flour plus 1/4 cup cornstarch (as written in the recipe above)
- 1 cup whole wheat flour plus 1 cup white flour
- 2 cups white flour; add 1-2 tablespoons extra if batter seems thin
Baking Tips:
Stirring the batter: Do NOT overmix the batter, or you’ll end up with a dense and chewy banana bread. Use a wooden spoon or a spatula to combine it, never a whisk or a mixer. Muffins: This bread recipe also works great as muffins, bake for around 20 minutes. Moisture: This recipe has a few healthy swaps. They don’t make it super special health food… But the Greek yogurt in there especially helps to make a moist banana bread – even though I make this bread with 100% whole wheat flour! It’s also important not to overmix the batter, or you’ll end up with a dense and gummy loaf vs a fluffy and moist one.Crumb topping:
Crumb toppings and streusels are some of my favorite things on top of a baked good. I love them on Banana Crumb Muffins, on Pumpkin Streusel Bread, on Cinnamon Crunch Zucchini Bread… See? Favorite thing ever 😉 The keys to a good topping are to- use cold butter (NOT melted butter, and NOT buttery spread or any other substitute!)
- cut the butter into the flour and sugar until you have a heap of small and large crumbs – if it feels too wet/pasty, add another tablespoon of flour
- lightly push it into the batter of the banana bread to help it stick to the loaf
Ingredient Notes:
Banana ripeness:
Pretty ripe – definitely soft with lots of brown spots. However, I do NOT like banana bread made with extra super ripe bananas – you know, the entirely black ones. They just turn too alcoholic for my taste.Storage Instructions
Banana bread keeps quite well. Wrap it tightly in foil or stick it into an airtight container to keep it moist. I like storing it in the fridge for up to 5 days.Freezer Tips:
Wrap the cooled bread tightly in plastic wrap, then in aluminum foil. Label and freeze for up to 3 months. Defrost on a rack on the counter. You can warm it in the oven for a few minutes, if you like.Nutrition
More recipe information
I first published this recipe in 2017. I updated it on 05/29/2020 to make it better for you.
Jayne says
I’m going to make this recipe today. For the crumble topping, can I use margarine spread instead of butter? I ran out so all I have is margarine. Would I need to adjust any of the other ingredients in the topping?
Nora says
Jayne, margarine spread tends to not work in crumble toppings. Stick margarine would be fine, but spreadable margarine usually turns it into paste. Sorry I don’t have a better answer!
Kristen says
This was delicious. I used Splenda in place of the white sugar and added a few uncooked oats to the topping. Really tasty!
Next time I think I will try a few nuts added to the topping.
Thank you for the recipe!
Lys says
Fantastic and simple recipe! Made it with my 2-year old (who loved mixing the topping with his hands). Used white wheat flour, EVOO and honey vanilla Greek yogurt so I only added 1/4 cup cane sugar.
Nora Rusev says
Lys, I’m so glad you and your little one enjoyed making the banana bread!
Susan K Gregory says
I used 2 cups flour instead and I included the corn starch and baking powder. It turned out a little dense. I am thinking I should have left the corn starch and baking powder out. Could you confirm for me? It was still very good. The cinnamon makes a huge difference. I love the crunchy crumble topping.
Nora Rusev says
Susan, you definitely need the baking powder! Without the baking powder it would turn out extremely dense. But yes, the cornstarch needed to be skipped. Hope that helps!
Susan Gregory says
Yes thank you. I am going to give it another try this weekend.
Clarissa says
Hi. So the stores are out of whole wheat flour of course LOL so I’m gonna use the 2 cups of white flour do I still add the cornstarch? Thanks can’t wait to try this.
Nora Rusev says
You can, but you can also just replace it with white flour! Hope that helps!
Leticia says
So I didn’t have any baking powder so I substitute that for Two cups of Rising-Flour instead. I followed the instructions for the substitute of Starch and used Whole wheat flour. I added a cup in a half of banana instead of one cup it kept it more moist we always set the bananas in the fridge until they turn black we do prefer the sweeter taste. I used Mexican Vanilla blend just two teaspoons. I added walnuts onto the Toping mix.
Thank you so much for this amazing recipe I have tried many on here by far this is the best moist Banana bread one I have ever So thank you 🙏.
Nora Rusev says
I’m so glad, Leticia!
Helen says
This bread is so delicious! My family and I are in love!
Nora Rusev says
That’s so great to hear, Helen! Thanks for your feedback, I appreciate it.
Kien says
I found this on Pinterest a week ago and was eager to try it. I never made banana bread before and this was delicious!!! Thank you so much.
Nora Rusev says
I’m so happy you enjoyed the bread, Kien!
Carrie says
Absolutely loved this recipe. The bread came out so moist and was great warm. Thank you for sharing.
Kandra says
What can be substituted for Greek yogurt? So excited to try this recipe!
Nora Rusev says
Kandra, you can use sour cream. Or regular yogurt. Or even more mashed banana! Each substitution will change the outcome a little, but they all work (I have made the bread each of these ways!). Hope that helps!
Marcelle says
Fantastic AND healthy! This is a scrumptious recipe…thank you for sharing!
Kylie Ricker says
My hubby absolutely loved this bread! It was not too sweet and the crumb topping was the best! Thanks for putting a smile on his face.
Yvonne says
Just wondering if this could be made with gluten free flour?
Nora Rusev says
Yvonne, I know of at least one reader who successfully made it with cup-for-cup gluten free flour. The banana definitely adds some stability, which makes it a little easier to bake with the gf flour. Hope that helps!
Casey says
The banana bread came out perfect with this recipe! I never thought about using yogurt and (olive) oil instead of butter but it feels healthier with the whole wheat flour too. I also added walnuts for a nice crunch! The crumb topping is my favorite part of this and it makes the whole treat that much more scrumptious. Thank you so much for sharing!
Kathleen A Cole says
Hello Nora! I have to tell you that I tried this recipe yesterday and I love it! I must admit I was skeptical with this extra 1/4 of wheat flour/flour that was added into the batter. It wasn’t a sweet bread but with the cinnamon crunch on the top, it was a winner. I made it early in the morning and surprisingly my 10 year old granddaughter ate almost two slices before going to school. Thanks so much! It fits into my diabetic eating plan as well and I will definitely be making this again.
Nora Rusev says
I’m so glad, Kathleen!
Lindi says
This looks interesting love the cinnamon crunch top. Could you suggest another fruit that could work, Banana’ S and me are not friends, the smell, sliminess and texture make me dry reach. Down here in Australia all the stone fruit is in season and I was thinking maybe peach, apricot ……
Ida says
I am diabetic can I replace some flour with almond flour And use splendacfor sugar
Nora Rusev says
Ida, I know of a couple of readers who successfully made this with Splenda Granulated. I would think you’d be able to substitute some of the flour with almond flour, but I have never tried, so I cannot 100% advise. I would think you could use 3/4 cup almond flour, 3/4 cup whole wheat flour and 1/4 cup cornstarch, but you’d have to test and see how it goes. Hope that helps!
Connie Anderson says
Haven’t made it yet but when I get the recipe I sure will it looks delish. I save and make many of your recipes and most time have good luck with them. thank you so much.
Nora Rusev says
Connie, this is making me so happy to hear! Thank you so much.
JIM says
GOOD STUF
Kristýna says
Hello from the Czech Republic 😉, I tried your recipe for bread but in muffin form. The muffins were delicious. There were 16 muffins from one dough. Thank you for the recipe. 🧁
Nora says
Hello back to the Czech Republic 🙂 I’m so glad you enjoyed the recipe, Kristýna! We love this as muffins, too.
Talented Tom says
made this into Jumbo muffins, makes about 8 reduced heat to 350°,and baked for half hour.
Briana says
Hey, I am wondering if I could use regular all purpose flour instead of whole wheat flour? Only because that’s all I have on hand!
Nora says
Hi Briana, several people have successfully made this with all purpose flour in place of the whole wheat, so I think it should work just fine!
Susan Parsons says
I just made this and it turned out great! Followed the recipe exactly! I will make again. I may add a little almond flavoring. My grandmother made a banana bread that almond flavoring, everyone always asked for her secret!
Nora says
So happy the bread turned out well for you, Susan! And I love the idea with almond flavoring – I’ll have to give that a try.