Cinnamon Banana Bread Recipe

5 from 5 votes

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!

Prep Time10

Cook Time1

Course: Bread

Cuisine: American

Diet: Vegetarian

Servings: loaf

Calories: 1888kcal

Author: Andrea

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 (1/2 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.

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