If you're anything like me, you’ve probably got a stash of overripe bananas sitting on your counter, practically begging to be turned into something magical. Enter: Homemade Cinnamon Crunch Banana Bread—a.k.a. your new obsession. This isn't your average loaf. We’re talking moist, flavorful banana bread made with whole wheat flour, a dollop of Healthy Greek Yogurt for that tender crumb, and the pièce de résistance—a buttery Cinnamon Crunch streusel topping that you will fight your kids over. (Ask me how I know.)

It’s perfect as one of those cozy Breakfast Breads on a chilly morning or a sweet little afternoon pick-me-up. Heck, it even doubles as a Dessert Bread—just add a little whipped cream or drizzle of honey and boom, you’ve got yourself something worthy of the Food Cakes hall of fame.

And let’s be real—this is peak Fall Baking comfort right here. Warm cinnamon, sweet banana, a crunchy top that basically tastes like a cross between coffee cake and a cinnamon roll? Yes, please.

Looking for more Banana Recipes? This one freezes like a champ and stays moist for days. Pro tip: keep it wrapped tight in an airtight container or slice and freeze for grab-and-go moments.

Now, ready to level up your Bread Recipes Homemade game? Let’s bake!

Homemade Cinnamon Crunch Banana Bread Recipe - Perfect for Breakfast or Dessert

Prep Time: 15 minutes  •  Bake Time: 1 hour  •  Total Time: 1 hour 15 minutes
Yields: 12 slices  •  Category: Dessert  •  Recipe by: Aleda

Ingredients

Wet Mix

• 2 large eggs
• 1 cup mashed ripe bananas
• ¾ cup sugar (feel free to reduce to ⅓–½ cup if you prefer it less sweet)
• ⅓ cup vegetable oil
• ½ cup Greek yogurt

Dry Mix

• 1¾ cups whole wheat flour (see notes for alternatives)
• ¼ cup cornstarch (or add extra whole wheat flour instead)
• 2 teaspoons ground cinnamon
• 1½ teaspoons baking powder
• ¼ teaspoon salt

Crunchy Topping

• ½ cup flour (all-purpose or whole wheat)
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ¼ cup cold butter

Directions

1. Preheat your oven to 360°F. Grease and line a 9×5-inch loaf pan with parchment paper.
2. For the crumb topping, mix flour, brown sugar, and cinnamon in a bowl. Use your fingers to work the butter into the dry mix until you get crumbly bits. Chill the topping in the fridge until you’re ready to use it.
3. In a large bowl, whisk together all the dry ingredients until evenly blended.
4. In a separate bowl or jug, combine eggs, mashed bananas, sugar, oil, and Greek yogurt until smooth.
5. Pour the wet ingredients into the dry ones and gently fold together just until the flour is moistened—don’t worry if there are a few lumps left.
6. Transfer the batter to the prepared pan, then sprinkle the crumb topping evenly over the surface.
7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread rest in the pan for 10 minutes before transferring it to a wire rack to cool completely. Don’t forget to peel off the parchment paper!

Notes:

Whole wheat flour gives this bread a hearty texture and adds fiber—perfect for sneaking in some extra nutrition for the kids. You can swap the flours using one of these combos:
1¾ cups whole wheat flour + ¼ cup cornstarch (original recipe)
1 cup whole wheat flour + 1 cup all-purpose flour
2 cups all-purpose flour (add 1–2 tablespoons if the batter feels too thin)
Enjoy this wholesome, tasty treat anytime!

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