Prep Time: 10 Mins
Cook Time: 1 Hr
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
- 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.