Cinnamon Banana Bread

1 h 30 min

Cinnamon Banana Bread

Cinnamon is incorporated two ways in this banana bread! The batter itself is spiced with cinnamon, and there's also a cinnamon-sugar swirl running throughout the loaf. This recipe is perfect for a quick and easy "anytime" dessert!

1 h 30 min10 servings

Ingredients

  • 1/2 cup unsalted butter (softened (115 grams) )
  • 1/2 cup granulated sugar ((100 grams))
  • 1/4 cup light brown sugar ((50 grams))
  • 2 large eggs (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 2 cups mashed banana ((440 grams; about 4 large bananas))
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar ((50 grams) )
  • 2 teaspoons ground cinnamon

Instructions

  1. 1

    Preheat the oven to 350°F (180°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.

  2. 2

    Using a handheld mixer or stand mixer fitted with the paddle attachment, mix together the butter, granulated sugar, and brown sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla, making sure to mix well after each ingredient. Then, mix in the mashed banana.

  3. 3

    In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

  4. 4

    Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter.

  5. 5

    To make the cinnamon sugar swirl: In a separate bowl, mix together the sugar and cinnamon.

  6. 6

    For one layer of the cinnamon sugar: Pour about half of the banana bread into the loaf pan and sprinkle the cinnamon sugar mixture on top, then pour the remaining batter on top.

  7. 7

    For two layers of the cinnamon sugar (like the pictures in the post): Pour about one-third of the batter in the loaf pan, sprinkle half of the cinnamon sugar mixture on top, and repeat layers, topping with the last third of the batter.

  8. 8

    Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. If the banana bread becomes too dark, tent with aluminum foil for the last 15 to 20 minutes of baking.

  9. 9

    Remove from oven and allow to cool in the loaf pan for 10 minutes. Remove the bread from the loaf pan and transfer to a wire rack to finish cooling.

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