WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD #banana #whole30 #paleo #cinnamon #desserts

WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD #banana #whole30 #paleo #cinnamon #desserts

This Whole Wheat Cinnamon Crunch Banana Bread is a fun breakfast thought. More beneficial with Greek yogurt and entire wheat flour, yet such a unique treat!

Having banana bread in the cooler is a flat out lifeline on those bustling mornings – and this formula is consummately cooler agreeable!

I'm SO eager to share this formula. It's my preferred banana bread in the whole world.

Truly, favoriter than anything with chocolate, and that implies something originating from me.

I believe it's the streusel-y morsel beating, since streusel anything is the best.

I make this with my baby constantly, and we more often than not make a twofold bunch of streusel since we'll eat them before preparing at any rate, ahem.

WHOLE WHEAT CINNAMON CRUNCH BANANA BREAD #banana #whole30 #paleo #cinnamon #desserts

Also try our recipe : PUMPKIN CHEESECAKE BARS #pumpkin #bars #desserts #yummy #pie



  • 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
  • 1/4 cup cornstarch or more whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt


  • 1/2 cup flour plain or whole wheat
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter


  1. Prep: Heat the oven to 360°F. Grease and line a 9×5 inch loaf pan.
  2. Make batter: Whisk together all wet ingredients in a large bowl. Sprinkle flour, cornstarch (OR extra flour), cinnamon, baking powder and salt on top. Gently fold in, do not overmix!
  3. 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.
  4. Assemble bread: Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
  5. Bake the banana bread: Bake for 55-60 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 (rmemeber to peel off the parchment paper, too!)

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