1. Preheat the oven to 360°F (200°C). Line a 9×5 inches (23x13cm) loaf pan with some baking parchment and set aside.

2. For the streusel 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 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 in. Transfer the batter to the prepared loaf pan and smooth out the top. 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 out of the oven and let cool down a bit inside the pan, then lift out with the baking parchment and let cool down completely on a wire rack.