-
70M Total Time
-
10M Prep Time
-
12 Ingredients
-
12 Servings
This moist 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.
Directions
Preheat oven to 350° and spray a 9”x 5” loaf pan with non-stick cooking spray.
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.
In a small bowl, combine ½ cup flour, 1 teaspoon cinnamon, brown sugar and butter. Mix until small crumbles occur. Sprinkle evenly over batter.
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.
Ingredients
- 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
- 2½ 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
Protein
Grain
Fruit
Vegetable
DairyTo ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.