This Whole Wheat Cinnamon Crunch Banana Bread is a fun breakfast idea. Healthier with Greek yogurt, oil & whole wheat flour, yet such a special treat!
I’m SO excited to share this recipe. It’s my favourite banana bread in the entire world.
Yes, favoriter than anything with chocolate, and that means something coming from me.
I think it’s the streusel-y crumb topping, because streusel anything is the best.
Whole Wheat Banana Bread Video Tutorial:
Cinnamon Crunch Banana Bread with Whole Wheat Flour
I make this with my toddler all the time, and we usually make a double batch of streusel because we’ll eat them before baking anyways, ahem.
This is a great recipe to make with small kids, because all wet ingredients just need to get mixed in a bowl, sprinkle with the dry ingredients and fold.
Em is already pretty good at measuring out the dry ingredients, and she loves whisking the wet ingredients.
I make the streusel and she sneaks little bites when she thinks I don’t see her. It’s the cutest thing ☺️
How To Make Homemade Banana Bread
If you want in-depth details, I have an entire post on how to make banana bread:
But here are a few quick tips if you want to get straight to baking:
How to make banana bread moist?
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.
How ripe should bananas be for banana bread?
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.
How do you make a 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,
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
How to Store Banana Bread
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.
You can also freeze this cinnamon crunch whole wheat banana bread:
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.
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 banana bread recipes you’ll love:
Whole Wheat Cinnamon Crunch Banana Bread
- 2 large eggs
- 1 cup mashed bananas
- 3/4 cup sugar
- 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 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
- Heat the oven to 360°F. Grease a 9×5 inch loaf tin.
- 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!
- 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.
- Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
- Bake for 55-60 minutes, or until a toothpick inserted comes out clean.