Cinnamon crunch banana bread: the best banana bread you’ll ever eat that also happens to be dairy-free, egg-free, and high fiber.

Loaf of cinnamon crunch banana bread partially sliced on parchment paper

This post may contain affiliate links.

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.

Loaf of cinnamon crunch banana bread on parchment paper

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.

Ingredients for cinnamon crunch banana bread displayed in small bowls on a kitchen counter

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.

Dry ingredients for banana bread whisked together in a glass bowl

Add wet ingredients to a new large bowl and whisk until smooth.

Wet ingredients for cinnamon crunch banana bread whisked together in a glass bowl

Pour dry ingredients into wet ingredients and stir until just combined, being careful not to over-mix.

Banana bread batter mixed together in a large glass bowl

Pour banana bread batter into your prepared loaf pan.

Banana bread in a parchment-lined pan, uncooked.

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.

Raw banana bread with cinnamon crunch streusel topping on top

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.

Shop this post

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

  1. Do not over-mix your batter.
  2. Let your cinnamon crunch banana bread cool completely to room temperature before slicing.
Unsliced loaf of cinnamon crunch banana bread on parchment paper

More healthy baked goods

Healthy Apple Cinnamon Oat Muffins
Healthy muffins for fall! These delicious apple cinnamon oat muffins are an easy, high fiber snack you'll crave weekly.
Check out this recipe
Apple cinnamon oat muffins placed on a white plate on a white kitchen counter
Gluten Free Pumpkin Bread
Delicious pumpkin bread made in your blender! Try this healthy gluten-free pumpkin bread with oat flour, maple syrup, and greek yogurt.
Check out this recipe
Four slices of gluten free banana bread piled on a white plate with a gold fork.
Chocolate Cottage Cheese Muffins
Healthy and gluten-free muffins made in your blender. These chocolate cottage cheese muffins make the perfect balanced snack or dessert.
Check out this recipe
Double chocolate cottage cheese muffin on a white kitchen counter
Single Serving Apple Crisp (High Protein)
Healthy fall dessert for one! This delicious single serving apple crisp has a boost of protein and fiber to keep you full.
Check out this recipe
Healthy single serving apple crisp in a small white baking dish, topped with apple slices, yogurt, and cinnamon.

Frequently asked questions

Will a 9×5 inch loaf pan work instead?

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.

Can these be made into muffins?

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.

Can these be made with gluten-free, oat, or almond flour?

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.

Did you try this recipe?

Leave your rating and review below! And don’t forget to post a picture to Instagram, and tag me @real.life.nutritionist.

Loaf of cinnamon crunch banana bread partially sliced on parchment paper
5 from 2 votes

The Best Cinnamon Crunch Banana Bread

Yield: 10
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Cinnamon crunch banana bread: the best banana bread you'll ever eat that just so happens to be dairy-free, egg-free, and high fiber.

Ingredients
 

Dry Ingredients

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

Cinnamon Crunch Topping

  • ¼ cup whole wheat flour
  • 3 Tbsp packed brown sugar
  • 2 tsp cinnamon
  • ¼ tsp salt, reduce to ⅛ tsp if you don't like a slightly salted topping
  • 3 Tbsp neutral oil

Equipment

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.
Calories: 348kcal, Carbohydrates: 46g, Protein: 5g, Fat: 18g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Sodium: 405mg, Potassium: 306mg, Fiber: 5g, Sugar: 22g, Vitamin A: 33IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 1mg
Cuisine: American
Course: Bread, Dessert, Snack