Introduction
There’s something incredibly comforting about the smell of fresh banana bread wafting through the house. This Whole Wheat Cinnamon Crunch Banana Bread is a delightful twist on a classic favorite. Made with ripe bananas, rich coconut oil, and aromatic cinnamon, every bite is guaranteed to be a burst of flavor and warmth. The crunchy topping adds a perfect finish, transforming your kitchen into a cozy haven. Whether you’re enjoying it for breakfast, a snack, or dessert, this wholesome banana bread will quickly become a family favorite!
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil
- 1/2 cup brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups whole wheat flour
- 1/2 cup chopped walnuts or chocolate chips (optional)
- 1/4 cup granulated sugar, for topping
- 1 teaspoon cinnamon, for topping
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Yield: 1 loaf
Directions and Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to ensure a smooth release once baked.
- In a large mixing bowl, mash the ripe bananas until they reach a smooth consistency, embracing all that natural sweetness.
- Stir in the melted coconut oil, blending it well with the bananas to create a rich and creamy mixture.
- Add in the brown sugar, egg, and vanilla extract, mixing until everything is fully incorporated and the batter is glossy.
- In a separate bowl, whisk together the baking soda, salt, ground cinnamon, and whole wheat flour, allowing the aromas to mingle enticingly.
- Gradually combine the dry ingredients into the wet mixture, stirring gently until just incorporated. Be careful not to overmix; a few lumps are perfectly fine!
- Fold in the walnuts or chocolate chips, if desired, for an extra texture and flavor boost.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula for an even bake.
- In a small bowl, mix the granulated sugar with 1 teaspoon of cinnamon, then sprinkle this sweet topping evenly over the batter for that delightful crunch.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean, signaling the perfect doneness.
- Once baked, allow the banana bread to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing into its wonderful, tender crumb.
Notes or Tips
- For a deeper flavor, try using dark brown sugar instead of light brown sugar.
- If you like your banana bread extra moist, feel free to add another mashed banana!
- Store any leftovers in an airtight container at room temperature or refrigerate for up to a week.
- This bread also freezes beautifully, so consider making a double batch and saving one for later!
Cooking Techniques
Mastering banana bread is a simple and rewarding process. Remember to use very ripe bananas as they contribute to the sweetness and moisture of the bread. The technique of folding in the dry ingredients gently is crucial to maintain a tender crumb. Finally, resist the urge to open the oven door while baking to ensure even cooking and rise!
FAQ
- Can I use all-purpose flour instead of whole wheat flour? Absolutely! All-purpose flour will yield a softer texture, while whole wheat adds a hearty flavor.
- What can I substitute for coconut oil? You may use melted butter or vegetable oil as a substitute if you prefer.
- Can I add other mix-ins to this recipe? Certainly! Feel free to get creative with shredded coconut, dried fruit, or even a swirl of peanut butter.
Conclusion
This Whole Wheat Cinnamon Crunch Banana Bread is not just a recipe; it’s an invitation to savor the simple joys of baking. With its warm, inviting flavors and wholesome ingredients, each slice is a reminder of home. Whether you’re sharing it with loved ones or indulging in a quiet moment by yourself, this banana bread is sure to bring a smile to your face. Happy baking!