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.
|1 cup||banana, mashed|
|½ cup||cane sugar|
|½ cup||non-fat Greek yogurt|
|1/3 cup||vegetable oil|
|2 tsp||vanilla extract|
|2½ cups||whole wheat flour, divided|
|3 tsp||ground cinnamon, divided|
|2 tsp||baking powder|
|½ cup||brown sugar|
|¼ 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.
- Calories: 280
- Total fat: 11g
- Saturated fat: 3.5g
- Carbohydrate: 41g
- Dietary Fiber: 3.5g
- Protein: 6g
- Cholesterol: 40mg
- Sodium: 100mg
Grain: 1.5 oz
Fruit: 0.25 cup