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Home / Recipes / Breakfast / Quick Bread / Whole Wheat Cinnamon Crunch Banana Bread

Whole Wheat Cinnamon Crunch Banana Bread

1 hour hr 15 minutes mins
| 128 Comments |
4.58 from 204 votes
Jump to Recipe 05/29/20 | Updated: 02/25/22 | by Nora
Cinnamon Crunch Banana Bread Image Pin

Learn how to make the best banana bread recipe on the Internet: This banana bread is made with whole wheat flour and topped with a delicious cinnamon streusel crumb topping. So good!

sliced banana bread on a wooden board

I love having banana bread stashed away in the freezer – it is an absolute treasure on those busy mornings.

My whole wheat banana bread is perfectly freezer-friendly and I pretty much always have a few loaves on hand. This one has a cinnamon crunch topping that my 5 year old likes to pick off the bread… Yeah, it’s really good ?

Just FYI, even though this uses whole wheat flour, it still has some sugar in it. If you want a refined sugar free banana bread, take a look at my healthy banana bread!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

photo collage of banana bread ingredients
Ingredients for cinnamon crunch banana bread: Flour, brown sugar, cinnamon, butter, whole wheat flour, cornstarch, baking powder, salt, bananas, eggs, sugar, Greek Yogurt and oil.

Ingredient notes

  • Butter: Please use real butter for best results. If you prefer to use margarine, you must use stick margarine. A buttery spread/spreadable margarine will not work.
  • Oil: A neutral vegetable oil works best. Melted coconut oil or melted butter both work, too.

A note about the whole wheat: You can definitely tell this bread is made with whole wheat flour. I like this addition because it gets some fiber into my kids! You can generally use any of these flour combinations in this recipe:

  • 1 ¾ cups whole wheat flour plus ¼ cup cornstarch (as written in the recipe above)
  • 1 cup whole wheat flour plus 1 cup white flour
  • 2 cups white flour; add 1-2 tablespoons extra if batter seems thin

If you want a more dessert-y bread and don’t care about the whole wheat, try my Cinnamon Swirl Banana Bread. If you want a refined sugar free, whole wheat banana bread, try my Healthy Banana Bread.

And if you want an in-depth guide on making banana bread with whole wheat flour in general, my guide to making whole wheat banana bread is for you.

Step by step photos

Steps to make cinnamon crunch banana bread:

1) Cut cold butter into flour, sugar and cinnamon until

2) streusel form – chill.

3) Combine dry ingredients, then

4) mash bananas and mix with

5) wet ingredients.

photo collage of banana bread steps

6) Fold wet into dry ingredients just until combined.

7) Spread in lined pan and

8) top with streusel to bake.

Recipe tips

  • Stirring the batter: Do NOT overmix the batter, or you’ll end up with a dense banana bread. Use a wooden spoon or a spatula to combine it, never a whisk or a mixer.
  • Muffins: This bread recipe also works great as muffins, bake for around 20 minutes.
  • Moisture: This recipe has a few healthy swaps. They don’t make it super special health food… But the Greek yogurt in there especially helps to make a moist banana bread – even though I make this bread with 100% whole wheat flour! It’s also important not to overmix the batter, or you’ll end up with a dense and gummy loaf vs a fluffy and moist one. 

Crumb topping

Crumb toppings and streusels are some of my favorite things on top of a baked good. I love them on Banana Crumb Muffins, on Pumpkin Streusel Bread, on Cinnamon Crunch Zucchini Bread… See? Favorite thing ever ?

The keys to a good topping are to

  • use cold butter (NOT melted butter, and NOT buttery spread or any other substitute!)
  • cut the butter into the flour and sugar until you have a heap of small and large crumbs – if it feels too wet/pasty, add another tablespoon of flour
  • lightly push it into the batter of the banana bread to help it stick to the loaf
slices of banana bread on a light surface

Banana bread FAQs

How ripe should bananas be for banana bread?

Pretty ripe – definitely soft with lots of brown spots, if not brown all over.
However, I do NOT like banana bread made with extra super ripe bananas – you know, the entirely black ones. They just taste too intense for my liking.

How can I quickly ripen bananas for banana bread?

If you need to ripen your bananas, you can bake them in their peels on a lined baking sheet at 300°F for 10-15 minutes. Allow to cool until you can safely touch them before using.

overhead view of foil lined baking pan with ripen bananas

How do you keep banana bread moist after baking?

You need to keep your banana bread tightly wrapped or in an airtight glass container to keep it from drying out. If you keep it in the fridge tightly wrapped, it will keep for about 5 days and stay relatively moist.

Storage tips

Banana bread keeps quite well. Wrap it tightly in foil or stick it into an airtight container to keep it moist.I like storing it in the fridge for up to 5 days.

Freezer instructions

Wrap the cooled bread tightly in plastic wrap, then in aluminum foil. Label and freeze for up to 3 months.

Defrost on a wire cooling tray on the counter. You can warm it in the oven for a few minutes, if you like.

Tip: I like freezing quick breads in individual slices, separated by parchment paper. That way I can always pull out just as many as I need, AND they defrost a lot faster than an entire bread!

close up photo of crumb topping on banana bread

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    Healthy Chocolate Chip Banana Bread
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    Cinnamon Crunch Zucchini Bread
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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Printable Recipe Card
close up photo of a sliced banana bread
Save Recipe Saved!

Whole Wheat Cinnamon Crunch Banana Bread

This is an easy banana bread with a delicious crumb topping and full of warm cinnamon flavors.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.58 from 204 votes
Print Add Review

Recipe details

Prep 15 minutes mins
Cook 1 hour hr
Total 1 hour hr 15 minutes mins
Servings 12 slices
Difficulty Easy

Equipment

  • 5×9 inch loaf pan
  • Baking Parchment
  • Medium Mixing Bowl
  • whisk
  • spatula

Ingredients
 

Wet Ingredients

  • 2 large eggs
  • 1 cup mashed bananas
  • ¾ cup sugar can reduce to ⅓ – ½ cup for a less sweet version
  • ⅓ cup oil
  • ½ cup Greek yogurt

Dry Ingredients

  • 1 ¾ cups whole wheat flour see notes for substitutes
  • ¼ cup cornstarch or more whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

For the Crumb Topping

  • ½ cup flour plain or whole wheat
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup butter

Instructions
 

  • Prep: Heat the oven to 360°F. Grease and line a 9×5 inch loaf pan.
  • Make topping: For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter with your fingertips until crumbs form. Refrigerate until ready to use.
  • Combine dry ingredients: Add all dry ingredients to a large mixing bowl. Stir together until well combined.
  • Combine wet ingredients: Stir together all wet ingredients in a separate large measuring jug until well combined.
  • Assemble bread: Pour wet into dry ingredients and fold together just until flour is moistened (a few lumps are fine). Place the batter in the prepared loaf tin and evenly sprinkle with the crumb topping.
  • Bake the banana bread: Bake for around 50-60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then remove to a wire cooling tray to cool completely (remember to peel off the parchment paper, too!)

Notes

A note about the whole wheat: You can definitely tell this bread is made with whole wheat flour. I like this addition because it gets some fiber into my kids! You can generally use any of these flour combinations in this recipe:
  • 1 ¾ cups whole wheat flour plus ¼ cup cornstarch (as written in the recipe above)
  • 1 cup whole wheat flour plus 1 cup white flour
  • 2 cups white flour; add 1-2 tablespoons extra if batter seems thin
If you want a more dessert-y bread and don’t care about the whole wheat, try my Cinnamon Swirl Banana Bread. If you want a refined sugar free, whole wheat banana bread, try my Healthy Banana Bread. And if you want an in-depth guide on making banana bread with whole wheat flour in general, my guide to making whole wheat banana bread is for you!

Baking Tips:

Stirring the batter: Do NOT overmix the batter, or you’ll end up with a dense and chewy banana bread. Use a wooden spoon or a spatula to combine it, never a whisk or a mixer.
Muffins: This bread recipe also works great as muffins, bake for around 20 minutes.
Moisture: This recipe has a few healthy swaps. They don’t make it super special health food… But the Greek yogurt in there especially helps to make a moist banana bread – even though I make this bread with 100% whole wheat flour!
It’s also important not to overmix the batter, or you’ll end up with a dense and gummy loaf vs a fluffy and moist one.

Crumb topping:

Crumb toppings and streusels are some of my favorite things on top of a baked good.
I love them on Banana Crumb Muffins, on Pumpkin Streusel Bread, on Cinnamon Crunch Zucchini Bread… See? Favorite thing ever ?
The keys to a good topping are to
  • use cold butter (NOT melted butter, and NOT buttery spread or any other substitute!)
  • cut the butter into the flour and sugar until you have a heap of small and large crumbs – if it feels too wet/pasty, add another tablespoon of flour
  • lightly push it into the batter of the banana bread to help it stick to the loaf

Ingredient Notes:

Banana ripeness:

Pretty ripe – definitely soft with lots of brown spots.
However, I do NOT like banana bread made with extra super ripe bananas – you know, the entirely black ones. They just turn too alcoholic for my taste.

Storage Instructions

Banana bread keeps quite well. Wrap it tightly in foil or stick it into an airtight container to keep it moist.
I like storing it in the fridge for up to 5 days.

Freezer Tips:

Wrap the cooled bread tightly in plastic wrap, then in aluminum foil. Label and freeze for up to 3 months.
Defrost on a wire cooling tray on the counter. You can warm it in the oven for a few minutes, if you like.
TIP: I like freezing quick breads in individual slices, separated by parchment paper. That way I can always pull out just as many as I need, AND they defrost a lot faster than an entire bread!

Nutrition

Serving: 1sliceCalories: 291kcalCarbohydrates: 44gProtein: 4gFat: 11gSaturated Fat: 3gCholesterol: 37mgSodium: 100mgPotassium: 186mgFiber: 2gSugar: 23gVitamin A: 170IUVitamin C: 1.1mgCalcium: 56mgIron: 1.2mg
Nutrition is an estimate.

More recipe information

Suitable for: Vegetarian
Course: Breakfast
Cuisine: American
cinnamon crunch banana bread loaf with two slices cut off
close up photo of cinnamon crunch banana bread

I first published this recipe in 2017. I updated it on 05/29/2020 to make it better for you.

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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4.58 from 204 votes (175 ratings without comment)

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Comments

  1. Julie says

    Aug 17, 2020

    5 stars
    Great banana bread, I actually used pumpkin pie spice because for some reason did not have cinnamon. Turned out amazing

    Reply
  2. Kiana says

    Aug 9, 2020

    5 stars
    Great recipe!! I made muffins and they came out perfect! My only suggestion is that you won’t need to make a full recipe for the topping mixture, probably a half recipe will do, I had a lot leftover.

    Reply
  3. Jayne says

    Jul 26, 2020

    I’m going to make this recipe today. For the crumble topping, can I use margarine spread instead of butter? I ran out so all I have is margarine. Would I need to adjust any of the other ingredients in the topping?

    Reply
    • Nora says

      Jul 30, 2020

      Jayne, margarine spread tends to not work in crumble toppings. Stick margarine would be fine, but spreadable margarine usually turns it into paste. Sorry I don’t have a better answer!

      Reply
  4. Kristen says

    Jul 8, 2020

    5 stars
    This was delicious. I used Splenda in place of the white sugar and added a few uncooked oats to the topping. Really tasty!

    Next time I think I will try a few nuts added to the topping.

    Thank you for the recipe!

    Reply
  5. Lys says

    Jun 3, 2020

    5 stars
    Fantastic and simple recipe! Made it with my 2-year old (who loved mixing the topping with his hands). Used white wheat flour, EVOO and honey vanilla Greek yogurt so I only added 1/4 cup cane sugar.

    Reply
    • Nora says

      Jun 4, 2020

      Lys, I’m so glad you and your little one enjoyed making the banana bread!

      Reply
  6. Susan K Gregory says

    May 4, 2020

    5 stars
    I used 2 cups flour instead and I included the corn starch and baking powder. It turned out a little dense. I am thinking I should have left the corn starch and baking powder out. Could you confirm for me? It was still very good. The cinnamon makes a huge difference. I love the crunchy crumble topping.

    Reply
    • Nora Rusev says

      May 4, 2020

      Susan, you definitely need the baking powder! Without the baking powder it would turn out extremely dense. But yes, the cornstarch needed to be skipped. Hope that helps!

      Reply
      • Susan Gregory says

        May 7, 2020

        Yes thank you. I am going to give it another try this weekend.

        Reply
  7. Clarissa says

    Apr 22, 2020

    Hi. So the stores are out of whole wheat flour of course LOL so I’m gonna use the 2 cups of white flour do I still add the cornstarch? Thanks can’t wait to try this.

    Reply
    • Nora Rusev says

      Apr 28, 2020

      You can, but you can also just replace it with white flour! Hope that helps!

      Reply
  8. Leticia says

    Apr 5, 2020

    5 stars
    So I didn’t have any baking powder so I substitute that for Two cups of Rising-Flour instead. I followed the instructions for the substitute of Starch and used Whole wheat flour. I added a cup in a half of banana instead of one cup it kept it more moist we always set the bananas in the fridge until they turn black we do prefer the sweeter taste. I used Mexican Vanilla blend just two teaspoons. I added walnuts onto the Toping mix.

    Thank you so much for this amazing recipe I have tried many on here by far this is the best moist Banana bread one I have ever So thank you ?.

    Reply
    • Nora Rusev says

      Apr 7, 2020

      I’m so glad, Leticia!

      Reply
  9. Helen says

    Apr 4, 2020

    5 stars
    This bread is so delicious! My family and I are in love!

    Reply
    • Nora Rusev says

      Apr 5, 2020

      That’s so great to hear, Helen! Thanks for your feedback, I appreciate it.

      Reply
  10. Kien says

    Mar 27, 2020

    I found this on Pinterest a week ago and was eager to try it. I never made banana bread before and this was delicious!!! Thank you so much.

    Reply
    • Nora Rusev says

      Mar 30, 2020

      I’m so happy you enjoyed the bread, Kien!

      Reply
  11. Carrie says

    Mar 24, 2020

    5 stars
    Absolutely loved this recipe. The bread came out so moist and was great warm. Thank you for sharing.

    Reply
  12. Kandra says

    Mar 23, 2020

    5 stars
    What can be substituted for Greek yogurt? So excited to try this recipe!

    Reply
    • Nora Rusev says

      Mar 23, 2020

      Kandra, you can use sour cream. Or regular yogurt. Or even more mashed banana! Each substitution will change the outcome a little, but they all work (I have made the bread each of these ways!). Hope that helps!

      Reply
  13. Marcelle says

    Mar 21, 2020

    5 stars
    Fantastic AND healthy! This is a scrumptious recipe…thank you for sharing!

    Reply
  14. Kylie Ricker says

    Mar 20, 2020

    5 stars
    My hubby absolutely loved this bread! It was not too sweet and the crumb topping was the best! Thanks for putting a smile on his face.

    Reply
  15. Yvonne says

    Mar 2, 2020

    Just wondering if this could be made with gluten free flour?

    Reply
    • Nora Rusev says

      Mar 3, 2020

      Yvonne, I know of at least one reader who successfully made it with cup-for-cup gluten free flour. The banana definitely adds some stability, which makes it a little easier to bake with the gf flour. Hope that helps!

      Reply
  16. Casey says

    Feb 6, 2020

    5 stars
    The banana bread came out perfect with this recipe! I never thought about using yogurt and (olive) oil instead of butter but it feels healthier with the whole wheat flour too. I also added walnuts for a nice crunch! The crumb topping is my favorite part of this and it makes the whole treat that much more scrumptious. Thank you so much for sharing!

    Reply
  17. Kathleen A Cole says

    Jan 30, 2020

    5 stars
    Hello Nora! I have to tell you that I tried this recipe yesterday and I love it! I must admit I was skeptical with this extra 1/4 of wheat flour/flour that was added into the batter. It wasn’t a sweet bread but with the cinnamon crunch on the top, it was a winner. I made it early in the morning and surprisingly my 10 year old granddaughter ate almost two slices before going to school. Thanks so much! It fits into my diabetic eating plan as well and I will definitely be making this again.

    Reply
    • Nora Rusev says

      Feb 1, 2020

      I’m so glad, Kathleen!

      Reply
  18. Lindi says

    Jan 10, 2020

    This looks interesting love the cinnamon crunch top. Could you suggest another fruit that could work, Banana’ S and me are not friends, the smell, sliminess and texture make me dry reach. Down here in Australia all the stone fruit is in season and I was thinking maybe peach, apricot ……

    Reply
  19. Ida says

    Jan 5, 2020

    I am diabetic can I replace some flour with almond flour And use splendacfor sugar

    Reply
    • Nora Rusev says

      Jan 5, 2020

      Ida, I know of a couple of readers who successfully made this with Splenda Granulated. I would think you’d be able to substitute some of the flour with almond flour, but I have never tried, so I cannot 100% advise. I would think you could use 3/4 cup almond flour, 3/4 cup whole wheat flour and 1/4 cup cornstarch, but you’d have to test and see how it goes. Hope that helps!

      Reply
  20. Connie Anderson says

    Dec 5, 2019

    Haven’t made it yet but when I get the recipe I sure will it looks delish. I save and make many of your recipes and most time have good luck with them. thank you so much.

    Reply
    • Nora Rusev says

      Dec 6, 2019

      Connie, this is making me so happy to hear! Thank you so much.

      Reply
  21. JIM says

    Nov 27, 2019

    GOOD STUF

    Reply
  22. Kristýna says

    Aug 7, 2019

    5 stars
    Hello from the Czech Republic ?, I tried your recipe for bread but in muffin form. The muffins were delicious. There were 16 muffins from one dough. Thank you for the recipe. ?

    Reply
    • Nora says

      Aug 9, 2019

      Hello back to the Czech Republic 🙂 I’m so glad you enjoyed the recipe, Kristýna! We love this as muffins, too.

      Reply
  23. Talented Tom says

    May 6, 2019

    made this into Jumbo muffins, makes about 8 reduced heat to 350°,and baked for half hour.

    Reply
  24. Briana says

    Apr 6, 2019

    Hey, I am wondering if I could use regular all purpose flour instead of whole wheat flour? Only because that’s all I have on hand!

    Reply
    • Nora says

      Apr 6, 2019

      Hi Briana, several people have successfully made this with all purpose flour in place of the whole wheat, so I think it should work just fine!

      Reply
  25. Susan Parsons says

    Jan 14, 2019

    5 stars
    I just made this and it turned out great! Followed the recipe exactly! I will make again. I may add a little almond flavoring. My grandmother made a banana bread that almond flavoring, everyone always asked for her secret!

    Reply
    • Nora says

      Jan 14, 2019

      So happy the bread turned out well for you, Susan! And I love the idea with almond flavoring – I’ll have to give that a try.

      Reply
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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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