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Sweets & Desserts
Whole Wheat Cinnamon Banana Bread
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This moist whole wheat banana bread is crowned with a crackly, crunchy cinnamon topping that solidifies banana bread’s position as both a breakfast and dessert food.
Try something unique this morning—fire up the grill and make a batch of these maple-bacon breakfast burgers.
MIN
70
Serves
12
Ingredients
1 cup | Banana, mashed |
2 large | Phil’s Fresh Free-Range Organic eggs |
1/2 cup | Cane sugar |
1/2 cup | Non-fat Greek yogurt |
1/3 cup | Vegetable oil |
2 tsp | Vanilla extract |
2 1/2 cups | Whole wheat flour, divided |
3 tsp | Ground cinnamon, divided |
2 tsp | Baking powder |
1/2 tsp | Salt |
1/2 cup | Brown sugar |
1/4 cup | Butter, cold and cubed |
Directions
Step-1
Preheat oven to 350F and spray a 9″x5″ loaf pan with non-stick cooking spray
Step-2
In a large bowl, combine bananas, eggs, sugar, yogurt, oil, and vanilla. Gently fold in 2 cups of flour, 2 teaspoons cinnamon, baking powder and salt. Stir until just combined, then pour into prepared pan
Step-3
In a small bowl, combine 1/2 cup flour, 1 teaspoon cinnamon, brown sugar and butter. Mix until small crumbles occur. Sprinkle evenly over batter.
Step-4
Bake 60-65 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in pan for 10 minutes, then remove to a rolling rack and serve. Store leftovers in an airtight container for up to 5 days.
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