Ingredients:

  • 3 large over-ripe bananas (approx. 375g)
  • 2 cups whole wheat flour (240g)
  • 0.5 cup plain full-fat Greek yogurt (120g)
  • 2 large eggs
  • 0.33 cup neutral oil (avocado or melted coconut oil)
  • 0.5 cup honey or maple syrup
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 0.25 cup granulated sugar
  • 1 tbsp cold butter, cubed (14g)
  • 1.5 tsp ground cinnamon
  • 1 tbsp whole wheat flour (8g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, mash the bananas until liquid with only a few small lumps. Whisk in the eggs, honey, oil, yogurt, and vanilla extract until the mixture is pale and well-combined.
  3. In a separate bowl, whisk together 2 cups of whole wheat flour, baking soda, salt, and 1 teaspoon of cinnamon.
  4. Slowly fold the dry ingredients into the wet ingredients using a silicone spatula. Stop as soon as no flour streaks remain to avoid over-mixing. Let the batter rest for 5 minutes to allow the whole wheat bran to hydrate.
  5. Prepare the crunch topping: In a small bowl, combine 0.25 cup granulated sugar, 1.5 teaspoons cinnamon, 1 tablespoon flour, and the cold cubed butter. Use your fingers or a fork to mix until it forms small, sandy crumbs.
  6. Pour the batter into the prepared loaf pan. Sprinkle the cinnamon crunch topping evenly over the surface. Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let cool before slicing.