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Healthy Cinnamon Swirl Banana Bread

Full of wholesome ingredients but tastes straight from the bakery
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Snack
Cuisine American
Servings 1 loaf

Equipment

  • 1 standard loaf pan

Ingredients
  

Cinnamon Crumble

  • 1/2 cup flour I use white whole wheat
  • 1/2 cup coconut sugar or brown sugar
  • 1 tsp cinnamon
  • pinch of salt
  • 1 Tbsp maple syrup or honey
  • 1/4 cup neutral oil (avocado, vegetable, melted coconut)

Banana Bread Batter

  • 1 1/2 cups mashed overripe banana about 3 medium bananas
  • 2 large eggs
  • 1/3 cup neutral oil (avocado, vegetable, melted coconut)
  • 1/3 cup maple syrup or honey
  • 1/2 cup plain yogurt I use whole milk but any kind will work
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 cups white whole wheat flour, regular whole wheat flour, or all-purpose flour

Instructions
 

Cinnamon Crumble

  • In a medium-sized bowl, stir together the flour, sugar, cinnamon, and salt.
  • Add the maple syrup and oil then mix until a wet, crumbly sand-like mixture forms. If the mixture is too wet, add a little more flour. If the mixture is too dry (won't stick together), add a little more oil. Set aside.

Banana Bread

  • Preheat oven to 350 degrees. Grease an 9-by-5 inch loaf pan (or similar size). I like to add a parchment paper "sling' across the pan so the bread is easy to remove after baking.
  • In a large bowl, mix mashed banana, eggs, oil, maple syrup, and yogurt, and vanilla until well combined.
  • Stir in the cinnamon, baking powder, baking soda, and salt. Stir in the flour until just combined.
  • Pour half of the banana bread batter into your prepared loaf pan. Sprinkle half of the cinnamon crumble evenly over the batter and then pour the remaining batter over the crumble. Use a butter knife to swirl the cinnamon crumble back and forth across the loaf.
  • Gently tap the loaf pan on the counter a few times to even out the top. Sprinkle the remaining cinnamon crumble over the top of the loaf, pressing the crumbs gently into the batter to help them stick.
  • Bake the loaf until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Check the top half way through baking. if the cinnamon topping starts to get too brown, use a piece of aluminum foil to tent the top and prevent it from burning.
  • Allow the loaf to cool at least 20 to 30 minutes before slicing. Store at room temperature for a day or two, in the fridge for 5 days, or freeze, well wrapped, for 2 months.
Keyword banana bread, healthy banana bread