Cinnamon Banana Bread takes banana bread to a sweeter level by adding a cinnamon and sugar topping before baking the bread.
Banana bread is one of the most searched bread recipes out there, if not THE most. Baking banana bread became popular in the early 1930s when people were using everything they had, even rotten bananas to make food. Then, baking soda and baking powder became widespread, making this bread a ‘quick bread’ and featured in many cookbooks. With the popularity of Banana Bread, it’s no wonder there are so many variations of the bread, including this Cinnamon Bread, Chocolate Chip Banana Bread, and Cream Cheese Banana Bread. All of the recipes are delicious and it comes down to a moist crumb.
To make Cinnamon Banana Bread, preheat the oven to 350°F and follow these simple steps:
- In a large bowl, combine the butter, milk, and sugar.
- Add room temperature eggs and your ripe bananas–the more ripe, the better! Mix this up until it is all combined.
- In a separate bowl, combine the dry ingredients–the flour, baking powder, baking soda, cinnamon, and salt.
- Pour the dry mixture into the wet mixture and fold together until it is all combined.
- Pour the mixture into a prepared 9-inch loaf pan.
- Combine the topping–just cinnamon and sugar–in a small bowl.
- Evenly sprinkle the cinnamon-sugar topping over the loaf before baking.
- Bake the Cinnamon Banana Bread for about an hour, checking for doneness using a toothpick. There should be some crumbs on the toothpick, but it shouldn’t be wet batter.
How long does Cinnamon Banana Bread last?
Freshly baked banana bread will keep well for about 1 week in the refrigerator. To maximize the shelf life of banana bread, cover with foil or plastic wrap and place in a plastic bag to prevent drying out. I like to cover with a piece of parchment paper and then place it in a sealable plastic bag. Freshly baked banana bread will last for about 1 to 2 days at normal room temperature. (We are lucky if a loaf lasts longer than a day!)
Can you freeze Cinnamon Banana Bread?
Yes! You will want to make sure you allow it to cool completely. Just wrap the banana bread tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date. Bread is typically good for three to six months in the freezer, but the flavor will start to dull after about 1 month. To thaw bread, take it out of the freezer and set it on the counter. Allow it to reach room temperature before you take it out of its packaging. It will re-absorb some of its moisture this way.
- 1/3 cup (75g) unsalted butter, softened
- 1/4 cup (61g) milk
- 1 cup (200g) granulated sugar
- 2 large eggs
- 6 ripe bananas, roughly mashed
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Preheat oven to 350°F.
In a large bowl combine butter, milk, and sugar.
Add eggs and mashed bananas and mix until combined.
In a separate medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
Pour the dry mixture into the wet mixture and fold together until just combined.
Pour the mixture into a prepared 9-inch loaf pan.
In a small bowl combine sugar and cinnamon.
Top the loaf with the cinnamon-sugar mixture evenly.
Place into the oven and bake for 1 hour or until done. Place a toothpick into the center of the loaf. If moist crumbs are stuck on the toothpick, it is done. If it comes out with batter, give it an additional few minutes before testing again.