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Home / Recipes / Breakfast / Quick Bread / Whole Wheat Cinnamon Crunch Banana Bread

Whole Wheat Cinnamon Crunch Banana Bread

1 hour hr 15 minutes mins
| 128 Comments |
4.58 from 204 votes
Jump to Recipe 05/29/20 | Updated: 02/25/22 | by Nora
Cinnamon Crunch Banana Bread Image Pin

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!

sliced banana bread on a wooden board

I love having banana bread stashed away in the freezer – it is an absolute treasure 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 a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

photo collage of banana bread ingredients
Ingredients for cinnamon crunch banana bread: Flour, brown sugar, cinnamon, butter, whole wheat flour, cornstarch, baking powder, salt, bananas, eggs, sugar, Greek Yogurt and oil.

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 ¾ cups whole wheat flour plus ¼ 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.

Step by step photos

Steps to make cinnamon crunch banana bread:

1) Cut cold butter into flour, sugar and cinnamon until

2) streusel form – chill.

3) Combine dry ingredients, then

4) mash bananas and mix with

5) wet ingredients.

photo collage of banana bread steps

6) Fold wet into dry ingredients just until combined.

7) Spread in lined pan and

8) top with streusel to bake.

Recipe tips

  • Stirring the batter: Do NOT overmix the batter, or you’ll end up with a dense 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
slices of banana bread on a light surface

Banana bread FAQs

How ripe should bananas be for banana bread?

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 intense for my liking.

How can I quickly ripen bananas for banana bread?

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.overhead view of foil lined baking pan with ripen bananas

How do you keep banana bread moist after baking?

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 wire cooling tray 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!

close up photo of crumb topping on banana bread

More quick breads

  • sliced open banana bread with chocolate chips on a wooden board
    Healthy Chocolate Chip Banana Bread
  • frontal view of sliced banana marble bread
    Chocolate Marble Banana Bread
  • sliced cinnamon crunch zucchini bread
    Cinnamon Crunch Zucchini Bread
  • chocolate zucchini bread on a wooden board
    Double Chocolate Zucchini Bread

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Printable Recipe Card
close up photo of a sliced banana bread
Save Recipe Saved!

Whole Wheat Cinnamon Crunch Banana Bread

This is an easy banana bread with a delicious crumb topping and full of warm cinnamon flavors.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.58 from 204 votes
Print Add Review

Recipe details

Prep 15 minutes mins
Cook 1 hour hr
Total 1 hour hr 15 minutes mins
Servings 12 slices
Difficulty Easy

Equipment

  • 5×9 inch loaf pan
  • Baking Parchment
  • Medium Mixing Bowl
  • whisk
  • spatula

Ingredients
 

Wet Ingredients

  • 2 large eggs
  • 1 cup mashed bananas
  • ¾ cup sugar can reduce to ⅓ – ½ 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 wire cooling tray to cool completely (remember to peel off the parchment paper, too!)

Notes

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 ¾ cups whole wheat flour plus ¼ 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!

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 wire cooling tray 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!

Nutrition

Serving: 1sliceCalories: 291kcalCarbohydrates: 44gProtein: 4gFat: 11gSaturated Fat: 3gCholesterol: 37mgSodium: 100mgPotassium: 186mgFiber: 2gSugar: 23gVitamin A: 170IUVitamin C: 1.1mgCalcium: 56mgIron: 1.2mg
Nutrition is an estimate.

More recipe information

Suitable for: Vegetarian
Course: Breakfast
Cuisine: American
cinnamon crunch banana bread loaf with two slices cut off
close up photo of cinnamon crunch banana bread

I first published this recipe in 2017. I updated it on 05/29/2020 to make it better for you.

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Vivian A says

    Oct 6, 2024

    5 stars
    I’ve got to say this is definitely THE BEST banana loaf I’ve ever made, & I’ve made quite a few, different recipes, over time. I followed the recipe as is, except for substituting applesauce for the oil. The crumb topping is unbelievable, but the taste of the banana bread itself is delicious. I just wish it was a little bit easier to make as I’m not a big baker! But based on the outcome, a definite keeper and one I’ll be making from now on. Glad you posted it.

    Reply
  2. Liberty says

    Sep 23, 2022

    Wow, have to plough through an unbelievable amount of info just to get to the ingredients! All I need is ingredients and method please. The rest is unnecessary padding. How hard can it be!

    Reply
    • Nora says

      Jul 10, 2023

      How hard can it be to hit “jump to recipe”, indeed, Liberty.

      Reply
      • Becky says

        Jul 29, 2023

        Haha, I am so sorry but this reply made me snort coffee from my nose! I love it!

        Reply
  3. Mary Hand says

    Mar 26, 2022

    Is there axway to make this recioe gluten free?

    Reply
    • Nora says

      Apr 8, 2022

      Mary, readers have reported great results when using cup-for-cup gluten free flour as a substitute. I haven’t personally tried it, though, but I think it would work well.

      Reply
  4. Sarah says

    Jan 23, 2022

    Can I sub applesauce for the oil?

    Reply
    • Nora says

      Feb 5, 2022

      Sarah, I know some readers have successfully used applesauce and/or Greek yogurt in place of the oil. I have personally never tried, but I recall they were all happy with the result. Hope this helps!

      Reply
  5. Dayna says

    Jan 22, 2022

    Hi how are you? This looks delicious! I know my son will love it, I was just curious what are some alternatives you would subject in place of the Greek yogurt ?

    Reply
    • Nora says

      Feb 5, 2022

      Dayna, you can just use more mashed banana in place of the Greek yogurt! Hope this helps.

      Reply
  6. Iva says

    Jan 7, 2022

    Would the streusel sugar melt by itself or would it not hurt to add an eggwash between the bread and streusel? I am only concerned that the streusel won’t stick properly. And, as said on Facebook, thanks for the white flour option and repeating the crucial things. I had recipes not work out for ridiculous reasons, such as using cheese or milk with less fat, I tend to miss a key ingredient like salt in savoury cookies and all this repetition is a blessing for a person with suspected ADHD. Thank you so much. <3

    Reply
    • Nora says

      Jan 7, 2022

      Iva, I don’t think an egg wash would help the streusel to stick, and it would be difficult to brush egg on the batter anyways. What you can do is push the streusel slightly into the batter. I’m glad you found the post helpful. I have suspected ADHD as well and it’s the reason why I try to be so meticulous on my recipe writing – recipes just overwhelm me otherwise, haha.

      Reply
  7. Melle says

    Jan 4, 2022

    Hello! I am about to try this recipe and I noticed you didn’t mention the temperature of the oven?

    Reply
    • Nora says

      Jan 5, 2022

      Melle, it’s the first line in the recipe card: “Heat the oven to 360°F.” Hope this helps!

      Reply
  8. Tanya Bay says

    Nov 6, 2021

    5 stars
    Great tecture of the dough, I really like it!

    Reply
  9. Chelsea says

    Oct 19, 2021

    I do not have Greek yogurt on hand, could I use sour cream instead?

    Reply
    • Nora says

      Nov 1, 2021

      Absolutely, Chelsea.

      Reply
  10. Vienna Harrison says

    Jun 9, 2021

    5 stars
    This is a great recipe! I was hoping these could be a more healthy substitute for a sour cream coffee cake muffin that I love but is really decadent, and these really fit the bill. Thank you for giving suggested bake time for the muffin conversion – I almost always prefer to make muffins instead of a loaf and can somehow never remember bake times. I also chose to do the 1C white flour and 1C whole wheat flour suggestion, and I layered the crumb topping on the bottom, middle and top of the muffin because we are cinnamon lovers in this house. I only had vanilla greek yogurt so I cut the sugar to 1/3 cup as you suggested for cutting sweetness and they turned out beautifully! I had way more crumb topping than I needed but I put it in the freezer for next time. I will definitely be holding on to this recipe, thanks for sharing!

    Reply
    • Nora says

      Jun 14, 2021

      Thanks for sharing your experience with the recipe, Vienna!

      Reply
  11. Trudy Porter says

    Apr 12, 2021

    Can this banana bread be made with gluten free flour? Can’t tolerate gluten. Am planning to make your recipe for Blueberry Cobble soon and husband is very happy and excited..has a love affair with blueberries! Thanks so much for coming up with such an easy recipe!

    Reply
    • Nora says

      Apr 14, 2021

      Trudy, I know readers have successfully made this banana bread with a gluten free flour blend. Unfortunately I have never tried it myself, but I have gotten reports of it working out well. I hope you’ll enjoy the banana bread and the cobbler!

      Reply
  12. Stefanie says

    Feb 5, 2021

    5 stars
    Great banana bread! I had to make a few changes – I only had one table spoon of butter, so for the crumb I halved the dry ingredients and just used the 1 tbsp butter and that turned out ok – definitely would have been better with more, but it worked! I also used 1 7/8 whole wheat flour and 1/8 cornstarch, was a bit low on both banana and oil so added an extra egg white. Finally, I added about a cup of blueberries right at the end before baking. Overall, quite tasty! My version ends up around 230 calories if splitting into 12 servings.

    Reply
  13. Jayne Davidson says

    Oct 30, 2020

    5 stars
    This was the best banana bread I have ever made and it’s made with healthy ingredients! I used Splenda brown sugar, and used 1/3 cup sugar and about 10 packs of Reg Splenda. I also added the following for extra fiber and protein: 3 Tbs Organic Chia Seeds, 2 Tbs Flax Seed, and about 1/4 cup walnuts. So Delicious!!!

    Reply
« Older Comments

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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