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.

Total Time
Prep Time
Cooking Time


1 cup banana, mashed
2 large eggs
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 tsp salt
½ cup brown sugar
¼ 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.

Nutritional Information

Makes 12 servings
Per Serving
  • Calories: 280
  • Total fat:   11g
  • Saturated fat: 3.5g
  • Carbohydrate: 41g
  • Dietary Fiber:  3.5g
  • Protein: 6g
  • Cholesterol: 40mg
  • Sodium: 100mg

Myplate Equivalents

Protein: 0.25 oz
Grain: 1.5 oz
Fruit: 0.25 cup
Vegetable: 0
Dairy: 0