Introduction
There’s something incredibly comforting about a freshly baked loaf of banana bread wafting through your kitchen, especially when it’s infused with warm cinnamon and a delightful crunch. This Whole Wheat Cinnamon Crunch Banana Bread is a wholesome twist on the classic recipe, combining the natural sweetness of ripe bananas with the nourishing goodness of whole wheat flour. Perfect for breakfast, an afternoon snack, or even dessert, this bread is not only delicious but also packed with nutrients. Let’s dive into this recipe that will surely become a favorite in your home!
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup Greek yogurt or unsweetened applesauce
- 1/3 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup rolled oats
- 2 tablespoons brown sugar
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal.
- In a large mixing bowl, combine the mashed bananas, Greek yogurt (or applesauce), honey (or maple syrup), egg, and vanilla extract. Mix until everything is well blended and creamy.
- In a separate bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon until evenly distributed.
- Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
- If you’re a fan of nuts, fold in the chopped walnuts or pecans for an extra crunch and nutty flavor.
- Pour the batter into your prepared loaf pan, smoothing it out with a spatula.
- In a small bowl, mix the rolled oats with brown sugar, then sprinkle this mixture evenly over the top of the banana bread batter to create a delicious, crunchy topping.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean—this is the true test of doneness!
- Once baked to perfection, allow the bread to cool in the pan for about 10 minutes; then, gently transfer it to a wire rack to cool completely before slicing.
Notes or Tips
- For a vegan alternative, replace the egg with a flaxseed egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and letting it sit for a few minutes until it thickens.
- If you like your banana bread extra sweet, you can increase the honey or maple syrup by a tablespoon.
- This banana bread is best served fresh, but you can store any leftovers in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
Cooking Techniques
Baking banana bread is all about gentle handling and the right timing. Mixing the wet and dry ingredients separately helps to create a fluffy texture. Remember, overmixing can lead to dense bread, so mix until just combined. Using ripe bananas not only adds sweetness but also enhances the flavor and moisture of your bread. And don’t forget to check for doneness with a toothpick!
FAQ
Can I substitute the whole wheat flour?
Yes, you can use all-purpose flour if you prefer a lighter texture, but the whole wheat flour adds additional fiber and nutrients.
Why did my bread turn out dry?
Ensure you’re measuring your flour correctly—scooping directly from the bag can compact the flour and result in using too much. Always spoon the flour into your measuring cup and level it off for the best results.
Can I add other ingredients?
Absolutely! Feel free to mix in chocolate chips, dried fruits, or even a swirl of peanut butter for added flavor.
Conclusion
This Whole Wheat Cinnamon Crunch Banana Bread is not just a treat; it’s a wholesome indulgence that brings warmth and comfort with every bite. Whether enjoyed fresh out of the oven or toasted with a smear of butter, it’s sure to nourish your body and soul. I hope you enjoy making and sharing this delightful recipe with friends and family as much as I do. Happy baking!