Whole Wheat Cinnamon Banana Bread

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.


Prep Time: 10 Mins

Cook Time: 1 Hr

Makes: 12


I cup banana, mashed

2 large eggs

1/2 cup cane sugar

1/2 cup non-fat Greek yogurt

1 cup vegetable oil

2 tsp vanilla extract

2 1/2 cups whole wheat flour, divided

3 tsp ground cinnamon, divided

2 tsp baking powder

1/2 tsp salt 1/2 cup brown sugar

1/4 cup butter, cold and cubed




  1. Preheat oven to 350° and spray a 9”x 5” loaf pan with non-stick cooking spray.
  2. 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.
  3. In a small bowl, combine ½ cup flour, 1 teaspoon cinnamon, brown sugar and butter. Mix until small crumbles occur. Sprinkle evenly over batter.
  4. 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.

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