Streusel Banana Bread

Soft and chewy banana bread recipe with whole wheat flour

This healthy banana bread recipe is a big hit at my house.  When we have bananas sitting on the counter that are starting to go bad my husband gets really excited.  If I don’t take the initiative to make this banana bread, he often will.  – Jessica


1/4 cup coconut oil (or butter, softened)

2/3 cup agave (or 3/4 cup white sugar)

1 egg

3 ripe bananas, mashed

1/2 tsp vanilla

2 cups whole wheat pastry flour

1 1/4 tsp baking soda

1/2 tsp salt

3 Tbsp freshly ground flax seed (optional)

1/2 cup chopped walnuts or pecans (optional)


streusel topping:

1 Tbsp whole wheat pastry flour

1 Tbsp rolled oats (or more if needed)

1 1/2 tsp brown sugar, packed

1 Tbsp butter, melted



OVEN & PAN PREP:  Preheat oven to 350 F.  Lightly grease a 9×5” loaf pan.  If you use a smaller pan it will be gooey on the inside and dry on the outside, so trust me on this pan size.

WET INGREDIENTS:  In a large bowl, cream together the coconut oil and agave.  Beat in the egg, mashed bananas, and vanilla.

DRY INGREDIENTS:  In a medium bowl, whisk together the flour, baking soda, salt, flax, and nuts.  Stir this mixture into the wet ingredients and mix just until combined.  Pour into pan.

STREUSEL:  Mix streusel ingredients with a fork in a small bowl.  Keep adding a small amount of oats until the mixture is crumbly and can easily be sprinkled.  Sprinkle the streusel on top of the loaf.

BAKE:  Bake at 350 F for 10 min, then turn the oven down to 340 F for 30-40 more min.  When it is done, the center should be soft and chewy, but a knife should still come out clean.

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