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!


Cinnamon Sugar Topped Banana Bread Recipe

Banana bread is made even sweeter with a cinnamon sugar swirl inside and a sweet crusty cinnamon sugar topping. Once you give this banana bread a try, you'll never go back!
5 from 2 votes
Pin Rate
Course: Bread
Cuisine: American
Prep Time: 10 mins
Cook Time: 1 hr
Servings: 1 loaf
Calories: 1888kcal
Author: Andrea
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  • 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
topping & swirl
  • 1/3 cup sugar - 1
  • 1 Tbsp cinnamon


  • Move oven rack to position where pans will be in the center of the oven. Preheat oven to 350 degrees. Lightly butter & flour (spray or line with parchment) the bottom of 1 loaf pan, set aside.
  • In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add egg, beating until incorporated.
  • Mash bananas on a plate using a fork. With mixing speed on low, add bananas and vanilla, beat until smooth.
  • In a small mixing bowl whisk together flour, baking soda and salt. With mixing speed on low, alternate 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 top. Pour the remaining batter over, then sprinkle the remaining mixture on top.
  • Place in 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 oven and let cool for 10 minutes, then loosen the sides of the loaf and remove from pan onto wire rack. Let cool completely (about 1 hour) before serving or storing.
Nutrition Facts
Cinnamon Sugar Topped Banana Bread Recipe
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe source: Life Made Simple


About the Author


Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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  1. I always seem to write these comments- unlike everyone else in the world- WHILE I’m preparing the dish and not afterward (poss. because I’m getting more forgetful as I go into my 6th decade here on Earth & and I dont know that I’ll remember to come back AFTER the food is cooked & eaten…lol) Anyway, I wanted something new and delish in that same ol staple, banana bread (its a gift for an acquaintance who did me a huge favor over a few weeks) and I remembered your website had a few variations (including banana bread COOKIES- OMG! Gotta tryi those..) So I made this this morning only to be a tad frutrated b/c I don’t own a mixer, just a great whisk plus elbow grease, and I forgot to factor in the longer time it took to make the batter. I’d originally wanted to give this today since I would be seeing him today, but I had other things going on later that were higher priority, so I didn’t get to finish the final mixing until I was more than ready to leave my place.. Anyway I did get it done and oh man, the batter itself tasted so amazing I’m sure this will be GREAT when it comes out of the oven. Great idea about the cinnamon & sugar!! I am making this as two small loaves so I can have some, too.

    And in case you’re wondering- YES I DO HAVE A COMMENT but it’s more of a question, though. I made arrangements to take this banana bread gift to my friend tomorrow morning so I have to store it tonight and that’s what I’m wondering about. Should I store it in my fridge (which is pretty full at the moment) or could I just wrap it up real good and leave it out on the counter overnight? Just FYI, our weather today has been basically an unseasonably warm climate: even now at 10:15 pm I had to put a big fan on in the kitchen since it’s still in the mid-sixties outside. So what do you think? Since there’s dairy in it, maybe it’s best to refrigerate it overnight? I don’t know what time zone you’re in but since you have some kiddos, I realize you might be occupied with the wee ones for the rest of tonight and not see this question in time to answer it (I’m on Eastern Daylight time, for Ohio). No biggie! Thanks for this marvelous banana bread recipe!!

    1. Thank you SO much for your comment and your feedback. I’m so happy to hear that you enjoyed the bread. I’m sure that extra elbow grease and love made it that much better! 😉 I’m sure you already gave the extra loaf to your friend, but I would suggest wrapping the bread and you can definitely leave it on the counter. It should be good for a few days. If you ever make extra loaves or want to save some for later, I’d suggest putting the bread in a freezer safe bag and freezing! Then when ready to eat, just set it out on the counter for a few hours until it comes to room temperature and it will taste like you just baked it!