Description
This classic cinnamon banana bread yields a perfectly moist, tender loaf that highlights the natural sweetness of overripe bananas. Enhanced with a double dose of aromatic cinnamon and rich brown sugar, this recipe creates a comforting, cake-like texture that remains soft for days. It is the ultimate quick bread for breakfast or a cozy afternoon treat.
Ingredients
3 large ripe bananas (with brown spots)
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 cup unsalted butter, melted and cooled
3/4 cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon baking soda
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a standard 9×5 inch loaf pan.
Mash the bananas in a medium bowl until mostly smooth with a few small chunks remaining.
Whisk the melted butter and brown sugar together in a large mixing bowl until fully combined.
Beat the eggs into the butter mixture one at a time until the batter is emulsified.
Fold the mashed bananas into the wet ingredients using a rubber spatula.
In a separate bowl, sift together the flour, cinnamon, and baking soda.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use bananas with plenty of brown spots to ensure the highest sugar content and best flavor. Do not overmix the batter once the flour is added to ensure a light and tender crumb. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Trends Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg