Cinnamon crunch banana bread: the best banana bread you’ll ever eat that also happens to be dairy-free, egg-free, and high fiber.
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The Internet is overloaded with banana bread recipes, but none are as special as this (my cottage cheese banana bread is a close second).
That’s because this is cinnamon crunch banana bread. A healthy, dietitian-designed recipe that’s dairy-free, egg-free, low sugar, and high fiber. And it’s topped with a crunchy, sweet, slightly salty cinnamon streusel for the most satisfying and moist banana bread of your life.
This easy banana bread recipe is heavy on cinnamon and big on flavor, and it’s the perfect treat to support your health goals.
Why you’ll love cinnamon crunch banana bread
No dairy: This dairy-free recipe is perfect if you’re lactose-free, dairy-free, or plant-based.
No eggs: This easy banana bread recipe is made with flaxseed instead of eggs.
Whole grains: This incredibly moist banana bread is made entirely with whole wheat flour for extra fiber and micronutrients.
Super easy: While the recipe does require you to make a quick cinnamon crunch topping, it’s still incredibly easy and quick to prepare.
Insanely delicious: This is the best banana bread I’ve ever eaten. The bread is moist and perfectly sweet, the cinnamon crunch topping has an incredible texture and flavor, and you’d never guess it was so good for your health.
Ingredients
Here’s what you’ll need to make cinnamon crunch banana bread.
Dry ingredients
- Whole wheat flour — I’d recommend all-purpose whole wheat flour for this recipe
- Ground flaxseed (this is my favorite brand)
- Cinnamon
- Salt
- Baking soda
Wet ingredients
- Mashed bananas — make sure you’re using super ripe and spotty bananas for the best flavor and texture
- Neutral oil — avocado oil, canola oil, or vegetable oil will work
- Packed brown sugar — I used dark brown sugar but light brown sugar works too
- Honey
- Vanilla extract
Cinnamon crunch topping ingredients
- Whole wheat flour
- Packed brown sugar
- Cinnamon
- Salt
- Neutral oil — see notes under wet ingredients
How to make cinnamon crunch banana bread
Position oven rack to the middle and pre-heat to 350 F. Lightly grease a loaf pan and line with parchment paper. Set aside.
Add dry ingredients to a large bowl and whisk until combined. Set aside.
Add wet ingredients to a new large bowl and whisk until smooth.
Pour dry ingredients into wet ingredients and stir until just combined, being careful not to over-mix.
Pour banana bread batter into your prepared loaf pan.
In a smaller bowl, add all ingredients for your cinnamon crunch topping. Use a spoon to mix until a large crumb forms.
Using your hands, gently crumble the cinnamon crunch topping over the banana bread batter, reaching the edges in an even layer.
Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean with just a few moist crumbs. Let your banana bread cool in the pan for 10-minutes before transferring to a wire rack. Let it cool completely to room temperature before slicing.
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How to store
Counter: Store your cinnamon crunch banana bread on the counter for up to three days. Make sure it’s stored in a covered container or wrapped to minimize air exposure.
Fridge: You can store your cinnamon crunch banana bread in the fridge for up to five days. But please note, refrigeration will make the topping less crunchy. I recommend lightly heating in the microwave before eating for the best texture.
Freezer: Slice your banana bread and let cool completely before transferring to a freezer-safe container or bag. Your banana bread will stay good in the freezer for up to three months. Defrost in the fridge or on the counter (covered) overnight.
Tips for success
- Do not over-mix your batter.
- Let your cinnamon crunch banana bread cool completely to room temperature before slicing.
More healthy baked goods
Healthy Apple Cinnamon Oat Muffins
Gluten Free Pumpkin Bread
Chocolate Cottage Cheese Muffins
Single Serving Apple Crisp (High Protein)
Frequently asked questions
Yes, you can also make this recipe for cinnamon crunch banana bread in a 9×5-inch loaf pan. But please note you will likely need a little less cooking time. Start with 40-minutes, test your banana bread for done-ness, and add more time as needed.
Yes, this cinnamon crunch banana bread can be made into muffins but I haven’t tested for exact timing. Make sure you line your muffin pan with paper or silicone liners to prevent sticking. Start with 15-20 minutes baking time and add more as needed.
Cinnamon crunch banana bread can be made with an all-purpose gluten-free flour like this one. I have not tested this recipe with oat flour or almond flour, so I can’t say confidently whether those swaps would work.
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The Best Cinnamon Crunch Banana Bread
Equipment
- 1 loaf pan 8.5 x 4.5 inches
Ingredients
Dry Ingredients
- 1 ¾ cups whole wheat flour, spooned and leveled
- ¼ cup ground flaxseed
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
Wet Ingredients
- 2 cups mashed ripe banana, about 4-5 medium bananas
- ½ cup neutral oil
- ¼ cup packed brown sugar
- ¼ cup honey
- 2 tsp vanilla extract
Instructions
- Position oven rack to the middle and pre-heat to 350 F. Lightly grease a loaf pan and line with parchment paper. Set aside.
- Add dry ingredients to a large bowl and whisk until combined. Set aside.
- Add wet ingredients to a new large bowl and whisk until smooth.
- Pour dry ingredients into wet ingredients and stir until just combined, being careful not to over-mix.
- Pour banana bread batter into your prepared loaf pan.
- In a smaller bowl, add all ingredients for your cinnamon crunch topping. Use a spoon to mix until a large crumb forms.
- Using your hands, gently crumble the cinnamon crunch topping over the banana bread batter, reaching the edges in an even layer.
- Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean with just a few moist crumbs. Let your banana bread cool in the pan for 10-minutes before transferring to a wire rack. Let it cool completely to room temperature before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will this work with gluten free flour and golden monk fruit?
All-purpose gluten-free flour should work great! Unfortunately I cannot say whether monk fruit will work because it works so differently in baking, I’m so sorry! Let me know if you try it 🙂
Is there anything that is close to a banana…so many healthy recipes these days call for bananas and I am highly allergic and so is my daughter… there’s more and more people who are allergic to bananas and that in itself is such a bummer..thanks for any help you can give
Hi Wanda. I’m so sorry, there’s no great banana substitute for this particular recipe. You may want to try my gluten-free pumpkin bread, brownie black bean muffins, honey bran muffins, or apple cinnamon oat muffins. I’ve included those links below. More no-banana baked good to come as well!
https://reallifenutritionist.com/gluten-free-pumpkin-bread-recipe/
https://reallifenutritionist.com/brownie-black-bean-muffins/
https://reallifenutritionist.com/honey-bran-muffins/
https://reallifenutritionist.com/apple-cinnamon-oat-muffins/
The topping was like a thick liquid and not crumbly at all. After adding an additional 5 teaspoons whole wheat flour it was still not crumbly. I spooned it on top of the loaf. I hope it will still be crunchy! It doesn’t look like yours at all. Does your topping really just contain 1/4 cup of whole wheat flour?
Hi Anne, I’m so sorry — I’m not sure what could have gone wrong! I can confirm the measurements in the recipe are correct and tested. The texture should look like a moist paste, and not a super dry crumble. You’ll crumble it manually over the top, but it certainly shouldn’t be liquidy.
This was so easy and soo delish. Made it with my kids and they were so proud of themselves. The crunch on top is a must. Will def be making again!
Lindsay!! I’m honoured you tried one of my recipes! Thank you so much for your kind comment.
Hi! This looks delicious, I’m so excited to try it!
Is there any chance you can substitute anything in for the flaxseed? I read chia was a possible substitute but wasn’t sure if that would wreck the texture.
Thanks!
Hi Chris! Hmmm – I haven’t tested with an alternative! The flax is there to help bind so I think the best replacement may be 1-2 eggs. But you might find you need a little extra flour if you swap. You might be able to swap whole or ground chia seeds but I haven’t tested that yet!
Hi! Are the nutrition facts at the bottom for one slice? How big of a slice?
Thanks 🙂
Hello! Yes, they are for one slice if you cut the loaf into 10 🙂