Cinnamon Sugar Topped Banana Bread

Cinnamon Sugar Topped Banana Bread
This week is going to be a busy one for us! It seems like that’s how life has been lately. So much to do and never enough time. Now that we’re parents we savor every last minute of sleep in the morning. I know it sounds terrible, but mornings are sort of a blur. I hope we’re not the only ones 😉 Our breakfasts are often rushed or non-existent, so when I have an hour or two to spare on Sundays, I love to bake bread or muffins for the upcoming week. Something that makes a nice little snack for me while I take care of the baby or that Stephen can take with him on his drive to school in the morning. This banana bread was perfect for us. I used up some frozen ripe bananas that I had and was able to use a cinnamon sugar mixture from a few months back. The bread itself was moist, tender and had a lovely little swirl in it. The topping was heavenly. The sugar got all crunchy when it baked which created a nice contrast in texture. If you’re a pecan lover like me, they’d be a great addition… and cinnamon chips would be too! I hope you’ll give this recipe a try- I know you’re going to love it!
 

 

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Cinnamon sugar-topped banana bread on parchment paper.

Cinnamon Banana Bread Recipe

Experience the joy of baking with our Cinnamon Banana Bread recipe. It's not just bread; it's a slice of heaven, with its sweet, spiced topping melting in your mouth.
5 from 4 votes
Pin Rate
Course: Bread
Cuisine: American
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 1 loaf
Calories: 1888kcal
Author: Andrea
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Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup + 2 Tbsp granulated sugar
  • 1 large egg
  • 1 cup banana - very ripe
  • 1/4 cup buttermilk
  • 1/4 cup (½ stick) butter - room temperature
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract

topping & swirl

  • 1/3 cup sugar - 1
  • 1 tbsp ground cinnamon

Instructions

  • Move the oven rack to a position where the pans will be in the center of the oven. Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Lightly butter and flour (or spray or line with parchment) the bottom of one loaf pan, and set it aside.
  • In the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg, beating until incorporated.
  • Mash bananas on a plate using a fork. With the mixing speed on low, add the bananas and vanilla, and beat until smooth.
  • In a small mixing bowl, whisk together the flour, baking soda, and salt. With the mixing speed on low, alternate adding dry ingredients and buttermilk (this will help prevent the batter from clumping up). Mix until just combined. Pour half of the batter into the prepared pan. Then, sprinkle half of the cinnamon-sugar mixture over the top. Pour the remaining batter over, then sprinkle the remaining cinnamon-sugar mixture on top.
  • Place in the oven and bake for approximately one hour, or until a cake tester inserted into the center comes out clean, and the top is golden brown in color (if the top is getting too dark, place a sheet of foil over the loaf and continue baking until the bread is fully baked). Remove from the oven and let cool for 10 minutes, then loosen the sides of the loaf and remove from the pan onto a wire rack. Let cool completely (about 1 hour) before serving or storing.

NOTES

STORE the cinnamon sugar-topped banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week for extended freshness. You can FREEZE it for up to 3 months; wrap it securely in plastic wrap followed by aluminum foil.
To REHEAT, thaw if frozen, then warm in a 350°F (177°C) oven for about 10 minutes or until heated through.

Nutrition

Calories: 1888kcal | Carbohydrates: 330g | Protein: 27g | Fat: 55g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 315mg | Sodium: 2256mg | Potassium: 909mg | Fiber: 12g | Sugar: 189g | Vitamin A: 1907IU | Vitamin C: 13mg | Calcium: 224mg | Iron: 9mg

Recipe source: Life Made Simple

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Frances Bautista

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