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 that will melt in your mouth!
You are going to love this Cinnamon Banana bread! It is fluffy and moist with a crisp and flavorful topping. It is like a classic Banana Bread recipe but with a sugary sweet topping and swirl inside!
If you love banana bread like I do you have to also try my Banana Bread Pancakes, Banana Bread Cookies, and my Tropical Banana Bread!
Table of Contents
Reasons to Love This Bread
- The warm, comforting aroma fills the kitchen, creating a welcoming environment.
- Its sweet cinnamon sugar topping adds a delightful crunch contrasting the moist interior.
- This Banana Bread with cinnamon sugar topping is perfect for breakfast, snacks, or dessert.
Recipe Ingredients
- Banana: Very ripe bananas provide a natural sweetness and moist texture.
- Buttermilk: Imparts a slight tanginess and enhances the bread’s taste and texture.
- Cinnamon: The cinnamon adds a warm, spicy flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Cinnamon Banana Bread
Step 1: 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.
Step 2: 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.
Step 3: Mash bananas on a plate using a fork. With the mixing speed on low, add the bananas and vanilla, and beat until smooth.
Step 4: 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 banana bread batter into the prepared loaf 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.
Step 5: Place in the oven and bake for approximately one hour, or until a toothpick 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 the bread 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.
FAQs
You can add any additions you would like. Some I would recommend would be nuts such as chopped walnuts, almonds, or pecans. I also like to add in chocolate chips for a sweeter version, my kids also love it!
Absolutely, overripe bananas are perfect for this recipe as they are sweeter and have more banana flavor. It will also add moisture and richness to the bread. To ripen bananas faster, place them in a paper bag with an apple or tomato and loosely fold the top.
Storage Info
STORE the cinnamon sugar-topped banana bread in an airtight container at room temperature for up to 3 days or in your fridge 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.
More Muffin Recipes that You’ll Love
Cinnamon Banana Bread Recipe
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.
This loaf came out soft and sweet, and the crunchy cinnamon sugar topping was the best part. Made the house smell amazing. 😊
Very good recipes.
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!!
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!