What can I say… it’s still »Banana Bread Season«! Just another (somewhat less obvious) way to say we are currently still having a global pandemic. ;) When life gives you lemons, you should make a cocktail with lemon and vodka… Or in our case here, if you got overripe bananas, make banana bread! I saw so much banana bread in the past two years – let’s do a slightly healthier version of it. Shall we? A banana bread made with wholemeal flour, raw cane sugar, and oats. Sounds good, right?! ;)
I made quite a lot of banana bread in the past several years – not only during the pandemic. Everything from a simple Banana Bread with Nuts to Banana Bread without flour and sugar to Banana Bread with Nutella – that one is an absolute calorie bomb. Each time a slightly different approach, but always a delicious result!
This time I wanted to try something with wholemeal flour. It’s better for your stomach and your health they say. Especially for someone like me, who really shouldn’t eat large amounts of baked goods made with regular white flour. Whole grain products stay a little longer in your stomach and have a less severe impact on your blood sugar. Not to mention the minerals and vitamins. This is good not only for diabetics like me. Also… wholemeal bakes taste really nice I think. More flavor in general.
As you might know – wholemeal flour needs a little more liquid compared to regular all-purpose flour because it sucks up more moisture. Accordingly, there is already a bit more liquid (the yogurt and oil) in this batter here compared to a recipe with regular wheat flour.
You should make sure when baking the banana bread that you do not overbake it. It happens a bit faster with wholemeal flour – so check with a skewer somewhere between 45 and 50 minutes if the banana bread is done.
INGREDIENTS / ZUTATEN
For the streusel:
1/2 cup (65g) wholemeal flour (or strong bread flour)
1/4 cup (50g) raw cane sugar (or xylitol*)
1 tsp. cinnamon
1/4 cup (60g) butter, at room temperature
3 tbsp. whole grain oats
For the batter:
8 oz. (230g) mashed bananas
5.3 oz. (150g) greek yogurt
1/3 cup (80ml) vegetable oil
1 tsp. vanilla extract
1/4 cup (50g) raw cane sugar (or xylitol*)
2 large eggs
1 3/4 cups (230g) wholemeal flour (or strong bread flour)
1/4 cup (30g) cornstarch
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
2 tbsp. whole grain oats
Für die Streusel:
65g Vollkornmehl (oder Weizenmehl Type 1050)
50g Vollrohrzucker (oder Xylit*)
1 TL Zimt
60g weiche Butter
3 EL Vollkorn Haferflocken
Für den Teig:
230g sehr reife Bananen, zerdrückt
150g griechischer Joghurt
80ml Pflanzenöl
1 TL Vanille Extrakt
50g Vollrohrzucker (oder Xylit*)
2 Eier (L)
230g Vollkornmehl (oder Weizenmehl Type 1050)
30g Speisestärke
1 1/2 TL Backpulver
1 TL Zimt
1/4 TL Salz
2 EL Vollkorn Haferflocken
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 200°C (360°F). Line a loaf tin* with some baking parchment and set aside.
2. For the streusels, mix the flour with raw cane sugar and cinnamon in a bowl. Add the butter and rub everything between your fingers to create different-sized streusels. Add the oats and mix them in. Place in the fridge until needed.
3. For the batter mash the bananas in a large bowl. Add the Greek yogurt, oil, vanilla extract, raw cane sugar, and eggs and mix everything until well combined. Mix the flour, cornstarch, baking powder, cinnamon, and salt and add to the large bowl – mix everything until just combined. Add the oats and fold them in. Transfer the batter to the prepared loaf pan and smooth out the top.
4. Sprinkle the streusel from the fridge on top and bake for 50-60 minutes or until a toothpick inserted into the center of the banana bread comes out clean. Take it out of the oven and let it cool down a bit inside the pan, then lift it out with the baking parchment and let it cool down completely on a wire rack.
1. Den Ofen auf 200°C (360°F) Ober-/Unterhitze vorheizen. Eine Kastenform* mit Backpapier auslegen und zur Seite stellen.
2. Für die Streusel das Mehl mit Zucker und Zimt in einer Schüssel vermischen. Die weiche Butter dazugeben und alles zwischen den Fingern verreiben, damit Streusel entstehen. Die Haferflocken dazugeben und untermischen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Für den Teig die Bananen in einer großen Schüssel zerdrücken. Griechischen Joghurt, Öl, Vanille Extrakt, Zucker und Eier dazugeben und alles gut verrühren. Mehl, Speisestärke, Backpulver, Zimt und Salz separat mischen und dann in die große Schüssel dazugeben – nur kurz verrühren. Die Haferflocken dazugeben und unterheben. Den Teig in die vorbereitete Kastenform füllen und glatt streichen.
4. Die Streusel aus dem Kühlschrank darüberstreuen und dann für 50-60 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt, und den Kuchen erst herausholen, wenn dieser sauber herauskommt. Das Bananenbrot aus dem Ofen nehmen und in der Form für einige Minuten abkühlen lassen, dann mit dem Backpapier aus der Form heben und auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Wholemeal Cinnamon Banana Bread
- Prep Time: 00:15
- Cook Time: 01:00
- Total Time: 01:20
- Yield: 1 1x
- Category: Cakes
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Banana Bread is an all-time classic! This one here is made with wholemeal flour, cinnamon, and crunchy streusels. Almost a healthy banana bread. Almost ;P
Ingredients
For the streusel:
1/2 cup (65g) wholemeal flour* (or strong bread flour)
1/4 cup (50g) raw cane sugar* (or xylitol*)
1 tsp. cinnamon
1/4 cup (60g) butter, at room temperature
3 tbsp. whole grain oats*
For the batter:
8 oz. (230g) mashed bananas
5.3 oz. (150g) greek yogurt
1/3 cup (80ml) vegetable oil
1 tsp. vanilla extract*
1/4 cup (50g) raw cane sugar* (or xylitol*)
2 large eggs
1 3/4 cups (230g) wholemeal flour* (or strong bread flour)
1/4 cup (30g) cornstarch
1 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
2 tbsp. whole grain oats*
Instructions
1. Preheat the oven to 200°C (360°F). Line a loaf tin* with some baking parchment and set aside.
2. For the streusels, mix the flour with raw cane sugar and cinnamon in a bowl. Add the butter and rub everything between your fingers to create different-sized streusels. Add the oats and mix them in. Place in the fridge until needed.
3. For the batter mash the bananas in a large bowl. Add the Greek yogurt, oil, vanilla extract, raw cane sugar, and eggs and mix everything until well combined. Mix the flour, cornstarch, baking powder, cinnamon, and salt and add to the large bowl – mix everything until just combined. Add the oats and fold them in. Transfer the batter to the prepared loaf pan and smooth out the top.
4. Sprinkle the streusel from the fridge on top and bake for 50-60 minutes or until a toothpick inserted into the center of the banana bread comes out clean. Take it out of the oven and let it cool down a bit inside the pan, then lift it out with the baking parchment and let it cool down completely on a wire rack.
Notes
Enjoy baking!
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