Introduction
There’s something truly special about the aroma of fresh banana bread wafting through your home. This Whole Wheat Cinnamon Crunch Banana Bread is that perfect blend of comforting and wholesome, transforming overripe bananas into a delightful loaf that boasts a crunchy cinnamon topping. Not only is it delicious, but it also embraces the benefits of whole wheat flour and the natural sweetness of bananas. It’s a delightful treat for breakfast, a midday snack, or an after-dinner dessert!
Ingredients
- 3 medium ripe bananas
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups whole wheat flour
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon ground cinnamon (for topping)
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) and grease a 9×5 inch loaf pan.
- In a large mixing bowl, mash the ripe bananas until smooth, releasing their sweet, fragrant essence.
- Stir in the melted coconut oil, then add the brown sugar, egg, and vanilla extract. Mix until everything is well combined, creating a luscious, wet mixture.
- Add the baking soda, salt, and ground cinnamon, mixing until the ingredients are just incorporated.
- Gradually fold in the whole wheat flour until barely combined; it’s important not to overmix to ensure a tender loaf.
- If you’re feeling nutty, gently fold in the chopped walnuts or pecans for an added crunch.
- Pour the batter into the prepared loaf pan, smoothing the top for an even bake.
- In a small bowl, mix the granulated sugar and ground cinnamon together. Sprinkle this lovely mixture evenly over the top of the batter, ensuring a beautiful, crunchy topping.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean, a sure sign of a perfectly baked loaf.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, filling your home with its irresistible aroma.
Notes or Tips
- For even more flavor, try adding a pinch of nutmeg or a handful of chocolate chips.
- This bread can be stored at room temperature for up to three days, or frozen for up to three months—just slice it before freezing for easy snacking later!
- Make sure your bananas are very ripe for the sweetest flavor and moist texture.
Cooking Techniques
Mashing bananas is a simple yet essential technique that allows their creamy texture to merge smoothly into the batter, ensuring that every bite is infused with banana goodness. Remember to gently fold the flour in and avoid overmixing; this keeps your bread tender and light. The topping enhances the bread with a delightful crunch, adding both texture and a hint of spice to every slice.
FAQ
- Can I use all-purpose flour instead of whole wheat flour?
No problem! You can replace whole wheat flour with an equal amount of all-purpose flour, but the bread won’t have the same hearty flavor. - How do I know when the bread is done?
Check with a toothpick; it should come out clean or with a few moist crumbs attached. If it’s too wet, add another few minutes to the baking time. - Can I double this recipe?
Absolutely! Just ensure to use two loaf pans and adjust the baking time as needed.
Conclusion
Baking this Whole Wheat Cinnamon Crunch Banana Bread is not just about creating a delightful loaf; it’s about bringing warmth and joy into your kitchen. It’s a recipe that invites everyone to slow down and savor the simple pleasures of homemade goodness. So, gather those ripe bananas and get ready to indulge in a treat that’s packed with flavor, texture, and heart!