This banana bread is jazzed up with cinnamon and sugar and topped off with a crispy crunchy crumb that is out of this world delicious - if I do say so myself. The idea for this banana bread is actually based on the cinnamon toast cereal that we all know and love. I’ve had a box stocked away in my pantry for some time now since my daughter suddenly decided after a week of eating it that she now doesn’t like it.
So, what do you do to use up cereal? You use it in a crumb topping for banana bread, of course! And let me just say, this banana bread is the perfect combination of the two. A tasty banana bread and cinnamon cereal all in one bite together. The best of both worlds!
I kept this bread lightened up by substituting most of the sugar in it for a natural sweetener (stevia, monk, anything that measures cup-for-cup like sugar.) I also tossed a little whole wheat flour into the mix. I would have used more but… it’s still a little hard to come by at the store. Using greek yogurt in the bread gives it a nice density and plenty of moisture to bake up with.
The end result is a cake-like bread that’s accompanied by a crunchy crumble on top that happens to have cinnamon cereal mixed right in. I was a little nervous at first, unsure of the crumble would crisp, but it turned out beautifully!
TheSkinnyFork.com A delicious banana bread that's infused with tons of cinnamon sugar flavor and topped off with a crunchy cinnamon toast crumble. Perfect for weekend baking! Prep Time: 10 Minutes • Cook Time: 50 Minutes
Servings: 10 • Serving Size: 1 Slice Bread • Calories: 293 • Fat: 14 g • Saturated Fat: 4 g • Carb: 52 g • Fiber: 2 g • Protein: 7 g • Sugar: 9 g • Sodium: 142 mg
Crumb Topping:
• 1/2 C. Flour
• 1/2 C. Cinnamon Toast Cereal
• 1/4 C. Brown Sugar/Stevia Blend
• 1 Tsp. Ground Cinnamon
• 1/4 C. Butter
Bread:
• 1 3/4 C. All-Purpose Flour
• 1/4 C. Whoel Wheat Flour
• 2 Tsp. Ground Cinnamon
• 1 1/2 Tsp. Baking Powder
• 1/4 Tsp. Salt
• 1 C. Banana
• 1/4 C. Sugar
• 1/2 C. Natural Sweetener
• 1/2 C. Plain Fat Free Greek Yogurt
• 1/3 C. Vegetable Oil
• 2 Whole Large Eggs
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a 9x5” loaf pan with non-stick baking spray; set aside.
In a small bowl, mix the 1/2 C. flour, 1/4 C. crushed cinnamon crunch cereal, 1/4 C. brown sugar/stevia, 1 Tsp. ground cinnamon, and 1/4 C. butter together with a fork to make your crumb topping. Set this aside as well.
Whisk together the 1 3/4 C. flour, 1/4 C. whole wheat white flour, 2 Tsp. ground cinnamon, 1 1/2 Tsp. baking powder, and 1/4 Tsp. salt in a large bowl.
In another medium bowl, beat together the 2 eggs, 1 C. mashed banana, 1/2 C. stevia, 1/2 C. plain at-free greek yogurt, 1/3 C. vegetable oil, and 1/4 C. sugar.
Fold the wet ingredients into the dry and stir until just combined. DO NOT OVER MIX. Pour the batter out into the prepared pan and top with the crumb mixture.
Place in the oven to bake for 50-60 minutes or until an inserted toothpick comes out clean.
Once down, allow to cool for at least 10 minutes before removing from the pan to slice into 10 pieces.
Enjoy right away or store in a dry place for 3-5 days.
Step-by-Step Photos:
Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher