- 2 large eggs
- 1 cup mashed bananas
- 3/4 cup sugar (can reduce to 1/3 – 1/2 cup for a less sweet version)
- 1/3 cup oil
- 1/2 cup Greek yogurt
- 1 3/4 cups whole wheat flour
- 1/4 cup cornstarch (or more whole wheat flour)
- 2 teaspoons ground cinnamon
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
For the Crumb Topping
- 1/2 cup flour (plain or whole wheat)
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup butter
- Prep: Heat the oven to 360°F. Grease and line a 9×5 inch loaf pan.
- Make batter: Whisk together all wet ingredients in a large bowl. Sprinkle flour, cornstarch (OR extra flour), cinnamon, baking powder and salt on top. Gently fold in, do not overmix!
- 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.
- Assemble bread: Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
- Bake the banana bread: Bake for 55-60 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 (rmemeber to peel off the parchment paper, too!)
Step by Step Recipe Video
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