Cinnamon Crumble Banana Bread Recipe
User Reviews
3.8
Cinnamon Crumble Banana Bread Recipe
Description
The Cinnamon Crumble Banana Bread Recipe balances ripe mashed bananas and yogurt with whole wheat flour and cinnamon for a moist, subtly spiced quick bread. The batter is lightly mixed to maintain tenderness, then topped with a crumbly mixture of flour, brown sugar, cinnamon, and butter that bakes into a golden, crunchy layer. Baking at 350°F produces a loaf that is cooked through yet soft inside, with a topping that provides a contrasting texture.
This bread suits serving sliced for breakfast, paired with coffee or tea, or sliced for a wholesome snack. Using whole wheat flour adds a slightly nutty flavor and hearty texture compared to white flour. The Greek yogurt contributes moisture and density without heaviness.
The recipe suggests using mini loaf pans for faster baking or one larger pan for a traditional loaf. Testing doneness with a toothpick helps avoid overbaking. Cooling briefly before slicing improves slicing ease and texture. This banana bread is a balanced use of common ingredients for a flavorful, cinnamon-accented bread.
Ingredients
BREAD
- 2 egg
- 3 banana mashed
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1/2 cup yogurt plain, Greek
- 2 cups whole wheat flour
- 2 teaspoon ground cinnamon
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
CRUMB TOPPING
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter
Instructions
- Preheat oven to 350 degrees and grease 4 mini loaf pans or 1 9x5 inch loaf pan.
- In a medium bowl, combine the eggs, banana, sugar, oil, and yogurt.
- Add in the flour, cinnamon, baking powder, and salt....stirring until just combined. *Do not overmix
- In a small bowl, make the topping by combining the flour, brown sugar, and cinnamon.
- Using your fingers or a fork, add in the butter and combine until crumbs form.
- Pour batter evenly into prepared pan(s).
- Sprinkle topping evenly on top of batter.
- Place pan(s) in preheated oven and bake for about 45 minutes if using mini loaves, 60 minutes if large pan. *All ovens vary, so eye the bread a few minutes early and use a toothpick to test
- Remove from oven and allow to cool for at least 3-5 minutes before removing from pan and slicing.
Notes
- This recipe is adapted from Savory Nothings and is suitable for either 4 mini loaves or one 9x5 inch loaf pan.
- Use a toothpick to check for doneness, as baking times may vary between ovens.
- Allow the bread to cool 3-5 minutes before removing from pans for easier slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 160mg | 7% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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