Description
Beyond its delicious taste, this banana bread champions health with whole wheat flour and the natural sweetness of bananas, making it a guilt-free indulgence. The Greek yogurt adds a tender crumb and moisture, ensuring that each slice is satisfyingly soft. Whether you’re a seasoned baker or trying your hand at homemade bread for the first time, this recipe promises a rewarding experience and a delectable result that will have everyone asking for seconds.
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, mix 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: Mix all dry ingredients in a large bowl until well combined.
Combine wet ingredients: In a separate large measuring jug, stir together all wet ingredients until well combined.
Assemble bread: Pour wet into dry ingredients and fold together just until flour is moistened (a few lumps are fine). Transfer the batter into the prepared loaf tin and evenly sprinkle with the crumb topping.
Bake the banana bread: Bake for 50-60 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Remember to remove the parchment paper.
- Prep Time: 20 minutes
- Cook Time: 60 minutes