Bananas and cinnamon come together in this irresistible banana bread that’s perfect for any time of the day. Whether you’re looking for a cozy breakfast option or a sweet snack, this recipe has got you covered.
Why This Recipe Works
- The combination of ripe bananas and cinnamon creates a deep, rich flavor that’s hard to resist.
- Using melted butter ensures the bread is moist and tender every time.
- A simple streusel topping adds a delightful crunch and extra cinnamon flavor.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar (for streusel topping)
- 1 tablespoon all-purpose flour (for streusel topping)
- 1/2 teaspoon ground cinnamon (for streusel topping)
- 1 tablespoon unsalted butter, melted (for streusel topping)
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a large bowl, mix the mashed bananas and melted butter until well combined. Tip: The riper the bananas, the sweeter and more flavorful your bread will be.
Mix Wet Ingredients
Add the granulated sugar, egg, and vanilla extract to the banana mixture, stirring until smooth. This is the base of your bread, so make sure everything is fully incorporated for the best texture.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can lead to tough bread, so stop as soon as you no longer see flour streaks.
Prepare Streusel Topping
In a small bowl, mix the brown sugar, flour, cinnamon, and melted butter until crumbly. Sprinkle this mixture evenly over the batter in the loaf pan for a crunchy, sweet topping.
Bake to Perfection
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Tip: Covering the bread with foil halfway through baking can prevent the top from over-browning.
Tips and Tricks
For an extra moist bread, consider adding 1/2 cup of sour cream or Greek yogurt to the batter. If you’re out of fresh bananas, frozen bananas work just as well—just thaw and drain them before using. For a nutty twist, fold in 1/2 cup of chopped walnuts or pecans into the batter before baking. And remember, letting the bread cool completely before slicing helps it hold its shape better.
Recipe Variations
- Chocolate Chip Banana Bread: Stir in 1/2 cup of chocolate chips into the batter for a chocolatey version.
- Peanut Butter Banana Bread: Swirl 1/4 cup of peanut butter into the batter before baking for a rich, nutty flavor.
- Gluten-Free Banana Bread: Substitute the all-purpose flour with your favorite gluten-free flour blend.
- Vegan Banana Bread: Use coconut oil instead of butter and a flax egg instead of a regular egg.
Frequently Asked Questions
Can I use less sugar?
Absolutely! The recipe is quite forgiving, and you can reduce the sugar by up to 1/4 cup without significantly affecting the texture. The bananas add natural sweetness, so feel free to adjust to your taste.
How do I store banana bread?
Store the cooled bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap it tightly and freeze for up to 3 months.
Can I make this recipe into muffins?
Yes! Pour the batter into a muffin tin, filling each cup about 3/4 full, and bake at 350°F for 20-25 minutes. This is a great option for portion-controlled servings or for on-the-go snacks.
Summary
This cinnamon banana bread is a deliciously moist and flavorful twist on the classic recipe, perfect for any occasion. With simple ingredients and easy-to-follow steps, it’s sure to become a favorite in your baking repertoire.