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 recipe is great. Made it for myself and now have one in oven for a sick friend.Iam sure she will enjoy. Thanks Natalie and Stephen
Jean
Got this baking in the oven right now! Hope it’s as amazing as I think it’s going to be!
Looks super delicious!