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Home » Recipes » Snacks

Modified: Sep 16, 2022 | Categories: Baked Goods

Cinnamon Crunch Banana Bread

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Welcome to my cinnamon crunch banana bread with zucchini!

It's a nutritious quick bread made with whole grain flour, flax, cinnamon and zucchini with a crunchy cinnamon sugar topping.

It'll become your new favorite banana bread recipe!

An overhead shot of a loaf of cinnamon crunch banana bread in a vintage tin.
PIN THIS RECIPE FOR LATER!

How to make cinnamon crunch banana bread

Featured Ingredients

For the banana bread:

  • Flour: Any all-purpose style flour will work here.
    • As a healthier, higher fiber option, I use whole wheat pastry flour.
  • Almond flour: Using ¼ cup of almond flour or almond meal adds a nutty flavor to the bread.
  • Flax: It provides a wholesome and hearty texture to the bread, plus a boost of fiber and omega 3s!
  • Cinnamon: Always necessary for the most delicious banana bread.
  • Bananas: Super ripe, brown bananas are perfect for making banana bread (duh!).
  • Sugar: I prefer dark brown sugar, but any will work.
  • Oil: A neutral oil like canola or avocado is perfect for baking.
  • Eggs and baking powder: To hold everything together and make it rise.
  • Vanilla: Flavor, flavor, flavor!
  • Zucchini: Yes, we're adding a bunch of shredded zucchini to this bread!

For the cinnamon crunch topping:

  • Cinnamon and sugar: More cinnamon + sugar adds a fabulous crunchy, delicious topping.

Step-by-Step Instructions

  1. Preheat oven to 350 degrees. Grease a loaf pan with cooking spray. Set aside.
  2. In a medium mixing bowl, whisk together the flour, almond flour, flax seed, cinnamon, baking powder, baking soda and salt.
  3. In another medium bowl, use a hand mixer to whisk together bananas, brown sugar and oil until fluffy.
  4. Whisk in eggs, then vanilla extract until thoroughly combined.
  5. Slowly add dry ingredients to the banana mixture while whisking on medium speed, just until combined.
  6. Fold in shredded zucchini. Pour mixture into the loaf pan.
  7. In a small bowl, whisk together cinnamon and sugar. Evenly coat top of bread batter with the cinnamon sugar mixture.
  8. Bake for 50-55 minutes, until toothpick inserted in the center comes out clean. Allow to cool, then slice and serve.
A side shot of a loaf of healthy banana bread.

Recipe Substitutions and Alterations

  • For the flour: Use all-purpose, whole wheat, whole wheat pastry, whole wheat white, oat or gluten free all-purpose flour.
  • For the almond flour: You could use an additional ¼ cup of whatever flour you're using to make the bread if you don't have almond flour/meal.
  • For the flax: Buy ground flax or if you have whole, grind it up in a coffee grinder or food processor.
  • For the bananas: If you're craving banana bread and your bananas aren't quite ripe enough, stick them in the microwave for 30-60 seconds.
  • For the sugar: You can use dark or light brown sugar, granulated sugar or try it with honey.
    • You could also sub in a sugar substitute like stevia or Swerve.
  • For the zucchini: You can skip the zucchini if you want, but it does add a bunch of extra veggies and nutrition, and also adds moisture to the bread.

Nutrition Considerations

  • To make it gluten free: Use gluten free all-purpose flour or gluten free oat flour. Be sure all other packaged ingredients are gluten free.
  • To make it dairy free: This recipe does not contain dairy.
  • To make it vegan: Try making this bread with an egg substitute, like Bob's Red Mill Egg Replacer or make flax 'eggs' (although I haven't tested this).
  • To make it nut free: Use flour instead of the ¼ cup almond flour. Be sure all packaged ingredients are nut free.
  • To make it even lower in sugar: I use much less sugar in my baked goods than traditional recipes, but if you want an even lower sugar bread, use a sugar substitute such as stevia or Swerve.
An overhead shot of a tin filled with slices of banana bread.
PIN THIS RECIPE FOR LATER!

Quick bread recipes you'll enjoy:

  • Copycat Starbucks Pumpkin Bread
  • Double Chocolate Zucchini Bread
  • Carrot Apple Bread with Walnut Streusel
  • Cheesy (Savory) Zucchini Bread
Print

Cinnamon Crunch Banana Bread

Print Recipe

Healthy banana bread made with whole grain flour, flax, cinnamon and zucchini with a crunchy cinnamon sugar topping.

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 45-55 mins
  • Total Time: 55 mins - 1 hr 10 mins
  • Yield: 1 loaf (10 slices) 1x
  • Category: Dessert, Snack, Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Banana Bread:

  • 1 ¼ cups flour*
  • ¼ cup almond flour*
  • 2 tablespoons ground flax seed
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon coarse salt
  • 2 medium ripe bananas (about 1 cup)
  • ½ cup brown sugar
  • ¼ cup oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 medium zucchini, shredded (about 1 cup)

Cinnamon Crunch Topping:

  • 1 tablespoon ground cinnamon
  • 1 tablespoon granulated sugar

Instructions

  1. Preheat oven to 350 degrees. Grease a loaf pan with cooking spray. Set aside.
  2. In a medium mixing bowl, whisk together the flour, almond flour, flax seed, cinnamon, baking powder, baking soda and salt.
  3. In another medium bowl, use a hand mixer to whisk together bananas, brown sugar and oil until fluffy. Whisk in eggs, then vanilla extract until thoroughly combined. Slowly add dry ingredients to the banana mixture while whisking on medium speed, just until combined. Fold in shredded zucchini. Pour mixture into the loaf pan.
  4. In a small bowl, whisk together cinnamon and sugar. Evenly coat top of bread batter with the cinnamon sugar mixture. Bake for 50-55 minutes, until toothpick inserted in the center comes out clean. Allow to cool, then slice and serve.

Notes

Cooking Tip: Use all-purpose, whole wheat, whole wheat pastry, whole wheat white, oat or gluten free all-purpose flour.

Nutrition

  • Serving Size: 1 slice
  • Calories: 223
  • Sugar: 14g
  • Sodium: 228mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 37mg

Keywords: simple, whole wheat, easy, healthy, loaf, quick bread

Did you make this recipe?

Did you make this recipe? Share a photo and tag us on Instagram and Facebook @thegourmetRD. We can't wait to see your creation!


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Reader Interactions

Comments

  1. Kelli McGrane says

    August 09, 2017 at 10:59 am

    Oh goodness, that cinnamon crunch top looks dream-worthy! I don't have any almond flour, do you think oat flour could work instead?

    Reply
    • Julie Andrews says

      August 09, 2017 at 9:41 pm

      Hi Kelli! You could absolutely use all oat flour. It would also work with AP or whole wheat flour. Enjoy!

      Reply
  2. Laura @ Sprint 2 the Table says

    August 09, 2017 at 11:42 am

    I love that you combined two of my favorite breads here! Nice touch on the topping, too. It reminds me of a bread my mom used to make when I was a kid.

    Pinning to try!

    Reply
    • Julie Andrews says

      August 09, 2017 at 9:39 pm

      Thanks, Laura! The topping is sooo good. Crispy and crunchy and then the soft bread. Perfect for summer!

      Reply
  3. Christina says

    August 09, 2017 at 4:15 pm

    This looks so yummy and I'm planning on making a batch tonight! Do you think this recipe would work well as muffins or even mini muffins? Planning to take some to a new mom! Thank you!

    Reply
    • Julie Andrews says

      August 09, 2017 at 9:38 pm

      Yes, it would definitely work! I'd think the bake time would be about half or a little less. Keep an eye on it, though! Those will be adorable and delicious 🙂

      Reply
  4. Chelsey says

    August 09, 2017 at 8:17 pm

    Cinnamon crunch ANYTHING is calling my name!

    Reply
    • Julie Andrews says

      August 09, 2017 at 9:37 pm

      Agree! It's so crispy 🙂

      Reply
  5. Liz says

    August 11, 2017 at 7:39 am

    Omg k, I got hungry just reading this!

    Reply
    • Julie Andrews says

      August 11, 2017 at 11:23 am

      Haha, good! Goal achieved 🙂 Enjoy!

      Reply
  6. Mala says

    August 11, 2017 at 11:16 am

    I love zucchini but I have only ever eaten it sauteed. But just yesterday, I saw a post on zucchini noodles, and today your post on zucchini banana bread! I need to bring in some variation in my zucchini consumption 🙂

    Thanks for the recipe. And 712, really? :-O

    Reply
    • Julie Andrews says

      August 11, 2017 at 11:24 am

      Zucchini is amazing! And no, probably not exactly 512, but a lot 🙂

      Reply

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chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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