Ingredients
Bread Batter
- 2 large eggs
- 1 cup mashed bananas
- ¾ cup sugar (can reduce to 1/3 – 1/2 cup for a less sweet version)
- ⅓ cup oil
- ½ cup Greek yogurt
- 1 ¾ cups whole wheat flour (see notes for substitutes)
- ¼ cup cornstarch (or more whole wheat flour)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Cinnamon Crumb Topping
- ½ cup flour (plain or whole wheat)
- ½ cup brown sugar
- 1 teaspoon cinnamon
- ¼ cup butter
Instructions
- Prep the oven and pan: Preheat your oven to 360°F (182°C). Grease and line a 9×5 inch loaf pan with parchment paper to ensure easy removal later.
- Make the crumb topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Using your fingertips, rub in the butter until the mixture forms crumbly clumps. Place the topping in the refrigerator to chill while you prepare the batter.
- Mix dry ingredients: In a large mixing bowl, stir together the whole wheat flour, cornstarch, ground cinnamon, baking powder, and salt until evenly combined.
- Mix wet ingredients: In a separate large measuring jug or bowl, whisk together the eggs, mashed bananas, sugar, oil, and Greek yogurt until well blended.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold together just until the flour is moistened; a few lumps are fine and help keep the bread tender.
- Assemble and top: Transfer the batter into the prepared loaf pan, smoothing the top lightly. Evenly sprinkle the chilled crumb topping over the batter.
- Bake the bread: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes.
- Cool completely: Carefully lift the bread out of the pan using the parchment paper and place it on a wire rack to cool completely before slicing and serving.
Notes
- You can substitute whole wheat flour with all-purpose flour if desired, but whole wheat adds fiber and a nuttier flavor.
- Adjust sugar quantity to your taste; reducing sugar will result in a less sweet, but still flavorful bread.
- Make sure bananas are very ripe for the best natural sweetness and moisture.
- Storage: Store the banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- To reheat slices, warm gently in a toaster oven or microwave to restore softness.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
