Cinnamon Sugar Banana Bread

filed under: Bread · Breakfast on December 5, 2019

Cinnamon Banana Bread takes banana bread to a sweeter level by adding a cinnamon and sugar topping before baking the bread. If you love banana bread, try my Banana Zucchini Muffins, another moist and delicious treat!

Cinnamon Sugar Banana Bread

I have always been a fan of banana bread, and the more ‘banana-y’, the better! In fact, I have quite a few forms of banana bread recipes, including The Best Banana Muffins and Buttermilk Banana Bread. They are all great to have with your morning cup of coffee or as an easy snack to eat anytime! The added cinnamon and sugar topping for Cinnamon Banana Bread just makes this treat that much sweeter.

Loaf of Cinnamon Sugar Banana Bread

How to Make Cinnamon Banana Bread

Banana bread is one of the most searched bread recipes out there, if not THE most. Baking banana bread became popular in the early 1930s when people were using everything they had, even rotten bananas to make food. Then, baking soda and baking powder became widespread, making this bread a ‘quick bread’ and featured in many cookbooks. With the popularity of Banana Bread, it’s no wonder there are so many variations of the bread, including this Cinnamon Bread, Chocolate Chip Banana Bread, and Cream Cheese Banana Bread. All of the recipes are delicious and it comes down to a moist crumb.

To make Cinnamon Banana Bread, preheat the oven to 350°F and follow these simple steps:

  1. In a large bowl, combine the butter, milk, and sugar.
  2. Add room temperature eggs and your ripe bananas–the more ripe, the better! Mix this up until it is all combined. (Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!)
  3. In a separate bowl, combine the dry ingredients–the flour, baking powder, baking soda, cinnamon, and salt.
  4. Pour the dry mixture into the wet mixture and fold together until it is all combined.
  5. Pour the mixture into a prepared 9-inch loaf pan.
  6. Combine the topping–just cinnamon and sugar–in a small bowl.
  7. Evenly sprinkle the cinnamon-sugar topping over the loaf before baking.
  8. Bake the Cinnamon Banana Bread for about an hour, checking for doneness using a toothpick. There should be some crumbs on the toothpick, but it shouldn’t be wet batter.

Sprinkling cinnamon and sugar over loaf of Cinnamon Sugar Banana Bread

How long does Cinnamon Banana Bread last?

Freshly baked banana bread will keep well for about 1 week in the refrigerator. To maximize the shelf life of banana bread, cover with foil or plastic wrap and place in a plastic bag to prevent drying out. I like to cover with a piece of parchment paper and then place it in a sealable plastic bag. Freshly baked banana bread will last for about 1 to 2 days at normal room temperature. (We are lucky if a loaf lasts longer than a day!)

Top of loaf of Cinnamon Sugar Banana Bread

Can you freeze Cinnamon Banana Bread?

Yes! You will want to make sure you allow it to cool completely.  Just wrap the banana bread tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date.  Bread is typically good for three to six months in the freezer, but the flavor will start to dull after about 1 month.  To thaw bread, take it out of the freezer and set it on the counter.  Allow it to reach room temperature before you take it out of its packaging.  It will re-absorb some of its moisture this way.

Two pieces of Cinnamon Sugar Banana Bread on a plate

Looking for Other Banana Recipes?

Banana Chocolate Chip Cookies

Banana Cake

Banana Oat Pancakes

Peanut Butter Banana Muffins

4 from 1 vote
Cinnamon Sugar Banana Bread
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Make your Banana Bread stand out by baking on a sweet, cinnamon and sugar topping!

Course: Appetizer, Snack
Cuisine: American
Keyword: banana bread, Cinnamon Banana Bread
Servings: 8
Calories: 372 kcal
Author: Amanda Rettke -- iambaker.net
Ingredients
Bread
  • 1/3 cup (75g) unsalted butter, softened
  • 1/4 cup (61g) milk
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 6 ripe bananas, roughly mashed
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/2 teaspoon kosher salt
Topping
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl combine butter, milk, and sugar.

  3. Add eggs and mashed bananas and mix until combined.

  4. In a separate medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  5. Pour the dry mixture into the wet mixture and fold together until just combined.
  6. Pour the mixture into a prepared 9-inch loaf pan.

  7. In a small bowl combine sugar and cinnamon.
  8. Top the loaf with the cinnamon-sugar mixture evenly.

  9. Place into the oven and bake for 1 hour or until done. Place a toothpick into the center of the loaf. If moist crumbs are stuck on the toothpick, it is done. If it comes out with batter, give it an additional few minutes before testing again.

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Comments

  • Judi says:

    I am a little bit confused with the directions in the recipe for Cinnamon Sugar Banana bread. You say to add both sugars in the direction, but your ingredients list only one sugar. Is something missing?
    Thanks

    • Amanda Rettke says:

      Whoops! My apologies. I originally made these with white and dark sugar and then after testing changed it. Will fix it!

  • helen says:

    What size pans? Greesed or ungreese?
    Thanks

  • Melissa says:

    Can I use salted butter

    • Amanda Rettke says:

      Yes

  • Roseann says:

    Hi love your recipes. Going to make the Cinnamon Sugar banana Bread. Was wondering do we leave in the loaf pan to serve? I would imagine so since there is a topping. Thank you for all the good recipes.

    • Amanda Rettke says:

      Yes, you can definitely serve in the pan! 🙂

  • Janet Floyd says:

    I sure do hope its ok to use self-rising flour for this, I didn’t find out till I had started putting it together that my baking powder was out of date. Well, I’ll find out in about 45 minutes. Thanks!

    • Amanda Rettke says:

      How did it work?

  • Linda says:

    Rather than kosher salt can you use iodized table salt? Or salted butter and leave out the other salt?

  • Patti says:

    You said you omitted the brown sugar in the recipe and would fix it, but I don’t see the change. I’d love to make it. Is it half cup of each sugar, white and brown?

    • Amanda Rettke says:

      Just look at the recipe card. It is all written correctly.

  • Christian says:

    Maybe it’s my oven, but for me it ended up more in the 40 minute range at 350

  • Patricia says:

    Do I use plain or self raising flour?

  • Sylvia says:

    I only have 4 bananas, can I substitute applesauce for the 2 I don’t have? And how much applesauce should I use

  • Wendy says:

    Can’t wait to try this

  • Katherine says:

    Do you have a recipe for Lemon bites?

  • Linda R says:

    Is this recipe for 2 bread pans or 1?

    • Amanda Rettke says:

      One

  • Penny says:

    Can you cut this recipe in half?

  • Arthur Graves says:

    Which type of flour do I use?

    • Amanda Rettke says:

      All-purpose

  • Sharon says:

    Do you use 6 bananas for 1 loaf? That seems like a lot

  • Kelly says:

    Made this this morning. Only change I made was I added a teaspoon of vanilla. Yummm!!!

  • Jewell Vanstone says:

    Very nice loaf. I made them in an 8 mini loaf pan and baked for 25 minutes.

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