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Whole Wheat Cinnamon Crunch Banana Bread Recipe
Ben Carraoli

Whole Wheat Cinnamon Crunch Banana Bread Recipe

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.
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Prep Time 15 minutes
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Gently fold the wet ingredients into the dry mix using a spatula. Stop once combined to avoid overmixing, which can make the bread dense.
  5. 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.
  6. 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.