Healthy Cinnamon Crunch Banana Bread is sweet, moist and topped with the most delicious cinnamon oat crunch topping. Made with whole wheat flour and greek yogurt, this banana bread is the perfect breakfast treat! Pair with coffee and a thick spread of peanut butter for ultimate enjoyment 😉
I have been wanting to share this recipe for what feels like FOREVER.
It might just feel like that because I’ve been so excited to share it, or it could be because it took me three attempts to get it right! I promise it was well worth the wait, though. 😉
This banana bread is seriously moist, and as much as I hate that word, it’s a MUST when it comes to banana bread.
And if we’re being honest, it’s a must with most baked goods in my opinion. Muffins, cakes, breads — the m-word is necessary.
To make this recipe healthier, I cut the butter in half and used greek yogurt in place. This ups the protein factor while keeping it nice and moist. I also used half whole wheat flour and half all purpose flour to up the fiber content.
You all KNOW how fiber obsessed I am, so this was a no-brainer.
Baking with whole wheat flour can be tricky, but after developing my Healthy Tahini Chocolate Chunk Blondies, Loaded Peanut Butter Oatmeal Chocolate Chunk Cookies and One Bowl Chocolate Chip Zucchini Muffins I think I’m starting to get the hang of it.
Michael and I ate this healthy cinnamon crunch banana bread (and the other two imperfect loaves) in no time at all. If you follow me on Instagram I’m sure you saw us eating a slice every night for 3 weeks straight.
Can you tell we’re creatures of habit?
I love crumbling up baked goods and adding them to my yogurt bowls with a big spoonful (or two) of salted peanut butter, and this healthy banana bread was no exception!
For this healthy cinnamon crunch banana bread you will need:
- Greek Yogurt
- Brown Sugar
- Vanilla Extract
- Baking Soda
- Stone Ground Whole Wheat Flour
- All-Purpose Flour
Enjoy a warm slice of this cinnamon crunch banana bread with a thick spread of peanut butter, a tall cup of coffee and your favorite morning read. How could you have a bad day when it starts off like that?
Store for 2-3 days at room temperature or in your fridge for 5-7 days. We also love to freeze individual slices and pull them out as desired!
P.S. don’t forget to tag me on Instagram when you make this recipe (or any of my recipes!)
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