I am totes into crumble-esque things lately.
Cookie crumbles make everything so much better. That is probably one of the most valuable things I have learned in life.
The Recipe Redux challenged us this month to whip up some healthy holiday quick-bread. When I think of the holidays my mind starts turning to all things cozy-comfort. And we all know how hard it can be to make comfort food healthy.
My initial thoughts were to give you a pumpkin bread recipe but then I realized we are diving into December soon and that makes me wanna buy a gingerbread spice candle and enjoy late night eggnog.
So instead of regular old banana bread or Fall style pumpkin bread…we have Gingerbread Cookie Crumble Banana Bread.
And as I am writing this post I am coming to the realization that hot cocoa is also a Christmas time craving…so now my head is swirling with all kinds of hot cocoa inspired recipes. Stay tuned for that.
Back to this bread. It’s healthy (via whole wheat flour, greek yogurt & bananas) meets cozy comfort (via gingerbread spice & brown sugar) meets cookie crumbles. Because when in doubt, cookie crumbles are the best way to balance everything out. Did that seriously just rhyme? My cookie crumble rap skills are on point today.
Oh and P.S. You can totally make these into smaller loaves, wrap them in cellophane and tie a bow around it for the cutest holiday party hostess gift. Gosh this time of year makes me swoon so so much.
P.P.S. CONGRATS to our winner for the Siggi’s Giveaway: Kaylin Gilkey! I will be emailing you today for more details 
Gingerbread Cookie Crumble Banana Bread
Ingredients
- 1.5 cups whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp each: cinnamon, ground ginger and ground cloves
- Sea salt to taste
- 3 overripe bananas, mashed
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/4 cup extra virgin olive oil
- 1/2 cup vanilla greek yogurt*
- 1 large egg
- Optional add ins: chocolate chips, white chocolate chips, candied pecans
- Topping: Crushed oatmeal cookies
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×5 bread baking dish and set aside. Mix together flour, baking soda and seasonings in a bowl. In a large separate bowl combine mashed bananas, brown sugar, molasses, olive oil, greek yogurt and egg. Beat wet ingredients with a hand mixer on medium high speed until fully combined.
- Slowly mix in dry ingredients with a mixing spoon until just combined. Be very careful not to over mix. Fold in chocolate chips or add in of choice. Pour into greased baking dish and top with crushed oatmeal cookies. Bake for 40-45 minutes and allow bread to cool in pan for 10 minutes before slicing.
Notes
I used full fat maple brown sugar greek yogurt from trader joe’s. Vanilla greek yogurt works just as great, I do not recommend using plain yogurt.
