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 Streusels 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 😉
I’ll admit, the crumb topping means an extra step and an extra bowl… But I promise, it’s worth it! You can make the banana bread with any flour combination you like, with all whole wheat or even with all white if you prefer. Notes are in the printable recipe below!
📹 Full Recipe Video
🥣 Step by Step
1 Combine the dry ingredients for the streusel, then cut in the butter until crumbs form. Set aside in the fridge!
2 Combine the dry ingredients for the banana bread.
3 In a separate measuring jug, mash the bananas. Then add all other wet ingredients and stir well to combine.
4 Pour the wet into the dry ingredients and fold JUST until combined! Pour this batter into a lined loaf pan, top with the streusel and bake. All done!
- 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 (see notes for substitutes)
- 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 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.
- Make batter: Combine dry ingredients in a large mixing bowl. Whisk together all wet ingredients in a separate large measuring jug. Pour wet into dry ingredients. Gently fold in, do not overmix!
- Assemble bread: 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!)
- 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