Healthy Cinnamon Crunch Banana Bread

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 cinnamon crunch 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.

How to make cinnamon crunch banana bread healthy:

To make this recipe healthy, I used less butter than most banana bread recipes and used greek yogurt in place of the rest. Greek yogurt increases the protein content 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!

To make cinnamon crunch banana bread you will need:

• Bananas
• Butter
• Greek Yogurt
• Eggs
• Brown Sugar
• Vanilla Extract
• Baking Soda
• Salt
• Cinnamon
• Stone Ground Whole Wheat Flour
• All-Purpose Flour
• Oats

How to serve cinnamon crunch banana bread:

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?

Can you freeze banana bread?

Yes! 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!)

Happy baking!

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Cinnamon Crunch Banana Bread

5 from 2 votes

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Cook Time 50 minutes mins

Total Time 50 minutes mins

Servings 1 Loaf

Ingredients

  

1x2x3x

Banana Bread

• 3 Ripe Bananas Mashed
• 1/4 Cup Butter Melted
• 1/2 Cup Greek Yogurt I used 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 oven to 350 degrees. Grease a 9x5 inch loaf pan with butter or cooking spray.
• In a large bowl mash the bananas until smooth. Stir in the melted (then cooled) butter, greek yogurt, eggs, sugar and vanilla extract.
• Next, stir in the baking soda, salt, cinnamon and flours until just combined.
• Pour batter into the prepared pan.
• For the crumb topping, place the flour, oats, brown sugar and cinnamon in a medium bowl. Rub in the room temperature butter with your fingertips until crumbs form.
• Pour crumb topping on top of batter.
• Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. ** NOTE! ** You may need to cover the bread with foil to prevent from burning the top about 35 minutes into baking.
• 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!

Tried this recipe?Let us know how it was!