Whole Wheat Cinnamon Crunch Banana Bread Recipe | Moist & Sweet
I have to admit, making this whole wheat cinnamon crunch banana bread recipe was such a treat for me. The moment I sliced into it, the warm cinnamon aroma filled my kitchen, making it impossible to resist. I love that it’s wholesome yet indulgent, perfect for breakfast or an afternoon snack.
Using whole wheat flour didn’t make it dense at all—it was wonderfully moist. Honestly, this recipe has quickly become my go-to banana bread, and sometimes I even enjoy it alongside a savory meal like Rotisserie Chicken Fried Rice Recipe for a fun twist.
Ingredients
Here’s everything you’ll need to make this delicious loaf:
- 1 ¾ cups whole wheat flour – gives the bread a hearty, nutty flavor.
- ¼ cup cornstarch – helps lighten the texture for a soft, fluffy crumb.
- 1 teaspoon baking powder – ensures the bread rises perfectly.
- ½ teaspoon salt – balances sweetness and enhances flavors.
- ½ cup butter, cold and cubed – use real butter for a rich, tender crumb.
- ½ cup brown sugar – adds a subtle caramel depth.
- 2 teaspoons ground cinnamon – brings warmth and pairs perfectly with bananas.
- 3 ripe bananas, mashed – naturally sweet and moist; look for ones with brown spots.
- 2 large eggs – binds the bread and adds structure.
- ½ cup Greek yogurt – keeps the bread moist without extra fat.
- 2 tablespoons of neutral oil – like vegetable or canola, for extra tenderness.
- ½ cup sugar – enhances sweetness without overpowering.
Note: This recipe serves 12 slices.
Variations
You can easily customize this banana bread to suit different tastes or dietary needs:
- Dairy-free: Substitute butter and Greek yogurt with coconut oil and plant-based yogurt.
- Sugar-free: Use a sugar alternative like maple syrup or coconut sugar.
- Add-ins: Toss in ½ cup chocolate chips, walnuts, or pecans for extra flavor and texture.
- Spices: Add a pinch of nutmeg or cardamom to enhance the warmth of cinnamon.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
Equipment You Need
- Loaf pan – for baking the bread evenly.
- Mixing bowls – one for wet ingredients, one for dry.
- Wooden spoon or spatula – gently combine ingredients without overmixing.
- Measuring cups and spoons – ensures precise measurements for perfect results.
- Cooling rack – lets the bread cool evenly after baking.
How to Make a Whole Wheat Cinnamon Crunch Banana Bread Recipe?
Step 1: Prepare the Streusel Topping
Cut cold butter into flour, brown sugar, and cinnamon until it forms a crumbly mixture. Chill while preparing the batter; this ensures a crisp, flavorful topping.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together whole wheat flour, cornstarch, baking powder, and salt. This combination creates a light, fluffy base that complements the moist bananas.
Step 3: Combine Wet Ingredients
Mash bananas in a separate bowl, then stir in eggs, Greek yogurt, oil, and sugar. Mixing these ingredients well ensures a consistent texture throughout the bread.
Step 4: Fold Wet Into Dry
Gently fold the wet ingredients into the dry mix using a spatula. Stop once combined to avoid overmixing, which can make the bread dense.
Step 5: Assemble the Bread
Line a loaf pan with parchment paper, pour in the batter, and evenly spread the cinnamon streusel on top. This step guarantees a perfect crunch with every bite.
Step 6: Bake and Cool
Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Additional Tips for Making this Recipe Better
From my experience making this bread several times:
- I always use ripe but not overly black bananas; it keeps the flavor balanced.
- Chilling the streusel topping really makes it crisp instead of soggy.
- I fold the batter gently; even slight overmixing makes the loaf dense.
- I love adding a handful of chopped walnuts for a nutty crunch.
- Occasionally, I sprinkle a tiny bit of sugar on top before baking for an extra caramelized crust.
Sometimes, I like to enjoy this banana bread alongside a savory dish, like Steak Tacos with Cabbage Slaw Recipe, for a unique flavor combination.
How to Serve Whole Wheat Cinnamon Crunch Banana Bread Recipe?
This bread is versatile and easy to enjoy:
- Slice and serve warm with a pat of butter or cream cheese.
- Add a drizzle of honey or maple syrup for breakfast.
- Make mini toasts with nut butter or jam for a snack.
- Garnish with a sprinkle of cinnamon or powdered sugar for a beautiful presentation.
Nutritional Information
Here’s a rough idea of what you get in each slice:
- Calories: 220-250 per slice
- Protein: 5 grams
- Carbohydrates: 35 grams
- Fat: 8 grams
These values may vary slightly depending on add-ins and substitutions.
Make Ahead and Storage
Storing
Wrap the cooled bread tightly in foil or place it in an airtight container. It stays fresh in the fridge for up to 5 days.
Freezing
Wrap the cooled loaf in plastic wrap and foil, then freeze for up to 3 months. Individual slices can be separated with parchment paper for convenience.
Reheating
Defrost at room temperature or warm in a preheated oven for a few minutes. This restores the bread’s soft, moist texture and crisp topping.
Why You’ll Love This Recipe?
Here are a few reasons this banana bread is a must-try:
- Easy to make – just mix, fold, and bake. Perfect for beginner bakers.
- Moist and tender – Greek yogurt keeps it soft without adding too much fat.
- Versatile – customize with nuts, chocolate, or spices.
- Wholesome – whole wheat flour adds fiber while keeping the flavor rich.
- Kid-friendly – my 5-year-old loves the cinnamon crunch topping!
This whole wheat cinnamon crunch banana bread is simple yet indulgent, perfect for busy mornings or cozy afternoons. I love that it’s both nutritious and utterly delicious, making it a recipe I keep returning to.
Whole Wheat Cinnamon Crunch Banana Bread Recipe
Ingredients
Method
- Cut cold butter into flour, brown sugar, and cinnamon until it forms a crumbly mixture. Chill while preparing the batter; this ensures a crisp, flavorful topping.
- In a large bowl, whisk together whole wheat flour, cornstarch, baking powder, and salt. This combination creates a light, fluffy base that complements the moist bananas.
- Mash bananas in a separate bowl, then stir in eggs, Greek yogurt, oil, and sugar. Mixing these ingredients well ensures a consistent texture throughout the bread.
- Gently fold the wet ingredients into the dry mix using a spatula. Stop once combined to avoid overmixing, which can make the bread dense.
- Line a loaf pan with parchment paper, pour in the batter, and evenly spread the cinnamon streusel on top. This step guarantees a perfect crunch with every bite.
- Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- I always use ripe but not overly black bananas; it keeps the flavor balanced.
- Chilling the streusel topping really makes it crisp instead of soggy.
- I fold the batter gently; even slight overmixing makes the loaf dense.
- I love adding a handful of chopped walnuts for a nutty crunch.
- Occasionally, I sprinkle a tiny bit of sugar on top before baking for an extra caramelized crust.