Description
This Cinnamon Crunch Banana Bread offers a moist, flavorful twist on classic banana bread, enhanced with Greek yogurt for tenderness and topped with a delightful cinnamon oat crumb for extra texture and spice. Perfect as a comforting breakfast or snack, it combines whole wheat and all-purpose flours for a wholesome yet indulgent treat.
Ingredients
Banana Bread
- 3 Ripe Bananas, mashed
- 1/4 Cup Butter, melted
- 1/2 Cup Greek Yogurt (2% plain)
- 2 Large Eggs
- 3/4 Cup Brown Sugar
- 1 Tsp Pure Vanilla Extract
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 2 Tsp Cinnamon
- 3/4 Cup White All-Purpose Flour
- 3/4 Cup Stone Ground Whole Wheat Flour
- 2 Tbsp Stone Ground Whole Wheat Flour
Cinnamon Crumb Topping
- 1/4 Cup Flour (All-Purpose or Whole Wheat)
- 1/4 Cup Oats
- 1/4 Cup Butter, softened to room temperature
- 1 Tsp Cinnamon
- 1/2 Cup Brown Sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan using butter or cooking spray to ensure the banana bread doesn’t stick.
- Mash Bananas and Mix Wet Ingredients: In a large bowl, thoroughly mash the ripe bananas until smooth. Add the cooled melted butter, Greek yogurt, eggs, brown sugar, and vanilla extract. Stir until well combined, creating a moist batter base.
- Add Dry Ingredients: Sprinkle in the baking soda, salt, cinnamon, and the flours (white all-purpose and whole wheat). Gently fold these into the wet ingredients until just combined, being careful not to overmix to keep the bread tender.
- Transfer Batter to Pan: Pour the banana bread batter into your prepared loaf pan, smoothing the top to ensure even baking.
- Prepare Crumb Topping: In a separate medium bowl, combine the flour, oats, brown sugar, and cinnamon. Using your fingertips, rub the softened butter into these dry ingredients until crumbly crumbs form.
- Add Topping and Bake: Sprinkle the cinnamon crumb topping evenly over the banana bread batter in the pan. Place it in the preheated oven and bake for 50 to 60 minutes. About 35 minutes in, check the bread—if the top is browning too quickly, cover it loosely with foil to prevent burning.
- Check for Doneness and Cool: Insert a toothpick into the center; if it comes out clean, the bread is done. Remove it from the oven and allow it to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Storage: Store the banana bread at room temperature for 2-3 days or refrigerate for 5-7 days. For longer storage, freeze individual slices and thaw as needed for a quick treat.
Notes
- Use ripe bananas with lots of brown spots for maximum sweetness and moisture.
- Cover the bread with foil mid-baking if the topping starts to brown too fast.
- Greek yogurt adds moisture and a slight tang but can be substituted with sour cream or buttermilk if unavailable.
- Stone ground whole wheat flour adds nuttiness and texture but can be replaced entirely with all-purpose flour for a lighter bread.
- Freezing individual slices allows for easy portion control and keeps the bread fresh longer.
