This whole wheat banana bread is crowned with a crackly, crunchy cinnamon topping that solidifies banana bread’s position as both a breakfast and dessert food.
1 cup banana, mashed
2 large eggs
½ cup cane sugar
½ cup non-fat Greek yogurt
1/3 cup vegetable oil
2 tsp vanilla extract
2 ½ cups whole wheat flour, divided
3 tsp ground cinnamon, divided
2 tsp baking powder
½ tsp salt
½ cup brown sugar
¼ cup butter, cold and cubed
1.) Preheat oven to 350° and spray a 9”x 5” loaf pan with non-stick cooking spray.
2.) In a large bowl, combine bananas, eggs, sugar, yogurt, oil and vanilla. Gently fold in 2 cups flour, 2 teaspoons cinnamon, baking powder and salt. Stir until just combined, then pour into prepared pan.
3.) In a small bowl, combine ½ cup flour, 1 teaspoon cinnamon, brown sugar and butter. Mix until small crumbles occur. Sprinkle evenly over batter.
4.) Bake 60-65 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in pan 10 minutes, then remove to a cooling rack and serve. Store leftovers in an airtight container up to five days.Back to Recipes