Name: Whole Wheat Cinnamon Crunch Banana Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 1 ¾ cups whole wheat flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 ½ teaspoons ground cinnamon (divided); ½ cup light brown sugar, packed (plus 2 tablespoons for topping); ¼ cup granulated sugar; 3 very ripe medium bananas, mashed (about 1 ¼ cups); 2 large eggs, at room temperature; ¼ cup melted coconut oil (or neutral oil); ½ cup plain Greek yogurt (or sour cream); 1 teaspoon vanilla extract; 2 tablespoons unsalted butter, cold and cubed (for topping); Optional: ½ cup chopped walnuts or pecans

Is there anything more comforting than the smell of banana bread wafting through your kitchen? This Whole Wheat Cinnamon Crunch Banana Bread is everything you crave-warm, moist, and swirled with a layer of irresistible cinnamon-sugar crunch in every slice.

The nuttiness of whole wheat flour pairs perfectly with sweet, ripe bananas, while the cinnamon streusel on top creates the most satisfying golden crust. If you love classic banana bread but want a nourishing twist and a little extra pizzazz, this recipe is an absolute must-try.

Wake up to a wholesome breakfast, serve it up as an afternoon snack, or impress guests with a loaf that tastes just as amazing as it looks. Inspired by cozy bakery flavors and a lifelong love of homemade bread, this is sure to become a favorite in your kitchen!

Whole Wheat Cinnamon Crunch Banana Bread, with a crackly cinnamon-sugar topping

Why You'll Love This Recipe

Super moist every time, thanks to ripe bananas and just the right amount of oil
Made healthier with 100 percent whole wheat flour for fiber and flavor
The cinnamon-sugar crunch topping is delightfully addictive
Easy, crowd-pleasing, and freezes beautifully for meal prep

Key Ingredients for Whole Wheat Cinnamon Crunch Banana Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Whole Wheat Flour

Whole wheat flour gives this banana bread a nutty depth and hearty texture, while adding extra fiber and nutrients. Look for either regular or white whole wheat flour-both work beautifully. If you're new to whole wheat baking, white whole wheat is a little milder but still wholesome. You can substitute half all-purpose flour for a lighter crumb if preferred.

Ripe Bananas

Well-spotted, brown bananas are absolutely essential. They add moisture, natural sweetness, and unmistakable banana flavor. The riper, the better-overripe bananas mash easily and blend perfectly into the batter. If you only have yellow bananas, microwave them in short bursts until soft as a quick hack.

Cinnamon

A bold dose of ground cinnamon makes every bite pop and transforms the streusel into that signature crunchy, aromatic topping. Use the freshest cinnamon you can for maximum warmth and fragrance.

Brown Sugar

Brown sugar brings subtle caramel notes to both the batter and the streusel topping. Light or dark brown sugar works-dark gives a deeper molasses flavor. Regular granulated sugar can be substituted in a pinch for a slightly different flavor and texture.

Greek Yogurt

Adding Greek yogurt keeps the crumb extra moist and tender, while lending a slight tanginess you won't get from oil alone. You can use plain yogurt or sour cream as alternatives-just go for full-fat for best results.

Whole Wheat Cinnamon Crunch Banana Bread cooking process

Instructions for Whole Wheat Cinnamon Crunch Banana Bread

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9 by 5-inch loaf pan with butter or nonstick spray, and line it with a parchment sling if you like easy removal.

Make the Cinnamon Streusel

In a small bowl, mix 2 tablespoons brown sugar, ½ teaspoon cinnamon, and the cold cubed butter. Mash together with a fork or your fingers until it looks like coarse, crumbly sand. Set aside.

Combine the Dry Ingredients

In a large mixing bowl, whisk together the whole wheat flour, baking soda, salt, and 1 teaspoon cinnamon. This helps distribute everything evenly.

Mix the Wet Ingredients

In a separate bowl, mash the bananas until mostly smooth. Add in the brown sugar, granulated sugar, eggs, melted coconut oil, Greek yogurt, and vanilla extract. Whisk until everything is well combined.

Bring it All Together

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold using a rubber spatula until just combined-don't overmix. If using, fold in the chopped nuts.

Fill the Pan and Add the Crunch

Spoon the batter into your prepared loaf pan and smooth the top. Sprinkle the cinnamon streusel mixture evenly over the batter.

Bake

Place the pan in the oven and bake for 45 to 55 minutes, or until the top is deep golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent with foil during the last 10 minutes.

Cool and Slice

Let the bread cool in the pan for 10 to 15 minutes, then run a knife around the edges and lift it out onto a wire rack. Cool completely before slicing for clean cuts (if you can wait that long!).

Recipe Variations

Make It Vegan

Swap the eggs for flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water), use plant-based yogurt, and choose coconut oil and vegan butter for the bakery-style results.

Gluten-Free Option

Try a gluten-free all-purpose flour blend in place of the whole wheat flour. Double check that your baking soda is certified gluten-free, too.

Go Nut-Free

Simply leave out the nuts for an allergy-friendly loaf. You can toss in chocolate chips or sunflower seeds instead for extra texture.

Add Fruit or Chocolate

Diced apples, blueberries, or dark chocolate chips make delicious mix-ins that complement bananas and cinnamon beautifully. Fold up to ½ cup into the batter before baking.

Cozy Spice Twist

Feeling adventurous? Mix in ¼ teaspoon ground nutmeg or ginger to the batter for an even warmer, more fragrant loaf.

Serving Suggestions

Slice a thick piece of banana bread and enjoy it warm with a generous pat of butter or a drizzle of honey. For breakfast, serve with Greek yogurt and fresh berries on the side. As an afternoon treat, pair with your favorite coffee or chai tea. For extra flair, sprinkle a touch of powdered sugar or an extra pinch of cinnamon on top just before serving.

Storage and Reheating

Once completely cool, wrap the banana bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. To freeze, wrap individual slices or the whole loaf in foil and place in a freezer safe bag-banana bread stays fresh in the freezer for up to 3 months. Reheat slices in the microwave for 15-20 seconds or toast lightly for that just-baked warmth.

Frequently Asked Questions About Whole Wheat Cinnamon Crunch Banana Bread (FAQ)

Q: Can I use regular all-purpose flour instead of whole wheat?

A: Yes, you can substitute all-purpose flour for a lighter crumb, or use half whole wheat and half all-purpose for a balance of texture and flavor.

Q: How do I know when the banana bread is done baking?

A: The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If you notice the top browning too fast, tent with foil for the last 10 minutes.

Q: Can I make muffins with this recipe instead?

A: Absolutely! Just divide the batter between muffin tins and bake at 350°F for 18-22 minutes, or until a tester comes out clean.

Thank you so much for stopping by! This Whole Wheat Cinnamon Crunch Banana Bread is truly a treat: wholesome, ultra-moist, and finished with that irresistible cinnamon crunch. Give it a try, and let me know what you think by leaving a comment or rating below-I love hearing from you and seeing your delicious homemade loaves!

Why You'll Love This Recipe