Cinnamon Banana Bread: My Go-To Cozy Comfort Loaf (Print Version)
Cinnamon Banana Bread: Bake my soft, spiced loaf, perfect for any time. Get personal tips for a moist, flavorful treat. Your new favorite recipe starts here!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Wet Ingredients
01 -
3-4 very ripe large bananas, mashed (about 1.5 cups)
02 -
1/2 cup (113g) unsalted butter, melted
03 -
2 large eggs, room temperature
04 -
1 teaspoon vanilla extract
→ Dry Ingredients
05 -
1 1/2 cups (180g) all-purpose flour
06 -
1/2 cup (100g) granulated sugar
07 -
1/4 cup (50g) packed light brown sugar
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon salt
→ Flavor Boosters
10 -
1 1/2 teaspoons ground cinnamon
11 -
Optional: 1/4 teaspoon ground nutmeg or cardamom
→ Optional Mix-ins & Toppings
12 -
1/2 cup chopped walnuts or pecans
13 -
1/2 cup chocolate chips
14 -
Extra cinnamon for sprinkling on top
# Instructions:
01 -
First things first, preheat that oven to 350°F (175°C), okay? Then, grab a 9x5-inch loaf pan. I usually grease it really well and then flour it, or sometimes I just line it with parchment paper, leaving an overhang. That little overhang is a lifesaver for lifting the loaf out later, trust me on that one. It saves so much heartache if it sticks.
02 -
In a medium bowl, get those super ripe bananas in there and mash 'em up with a fork. You want them mostly smooth but with a few small lumps for texture – that’s how I like my banana bread. I usually go for a consistency that’s not quite baby food, but definitely not whole chunks. This is where the magic starts to happen, transforming them into sweet goodness!
03 -
In a separate, larger bowl, whisk together the melted butter, both sugars, and the eggs until everything is nice and smooth. Then, stir in the mashed bananas and the vanilla extract. It should look a little lumpy from the bananas, but the rest should be well combined. This is where I start to smell that sweet, sweet potential for amazing banana bread!
04 -
In another bowl (yes, more bowls, I know, kitchen chaos!), whisk together the flour, baking soda, ground cinnamon, and salt. Make sure it’s really well combined. This step is crucial for even distribution of the leavening and spices throughout your loaf. Don't skip the whisking, or you might get a pocket of baking soda, which is no fun.
05 -
Now, pour the dry ingredients into the wet ingredients. Mix <em>just</em> until combined. Honestly, this is where I always have to stop myself from overmixing! A few streaks of flour are totally fine; overmixing develops gluten and makes your banana bread tough. We want tender, moist bread, remember? So, hands off that whisk after it's mostly incorporated!
06 -
Pour the batter into your prepared loaf pan. You can sprinkle a little extra cinnamon on top if you’re feeling fancy, which I usually am! Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be a beautiful golden brown. The smell, oh my gosh, the smell of baking Cinnamon Banana Bread will fill your whole house!
07 -
Once it's done, let the Cinnamon Banana Bread cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. I know it's hard to wait, but it helps prevent it from getting soggy. I've definitely cut into it too soon and regretted it – patience is a virtue, especially with this delicious loaf!
# Notes:
01 -
Don't overmix the batter; it’s my number one rule for tender banana bread.
02 -
Use really ripe bananas, like, almost black. It's the secret to flavor and moisture.
03 -
Let it cool a bit in the pan before taking it out, or it might fall apart on you, oops!
04 -
Warm a slice slightly before serving for the best experience – trust me!
# Tools You'll Need:
01 -
9x5-inch loaf pan
02 -
large mixing bowls
03 -
whisk
04 -
fork
05 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 300-350
Total Fat: 15-20g
Total Carbohydrate: 40-45g
Protein: 4-6g