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

4.86 from 7 votes
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 --
  • 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
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Judy hegger says:

    Can you make this recipe into muffins?

    • Elizabeth Keeney says:

      Hi, Judy! I work with iambaker and am happy to help with questions. You can make this recipe into muffins, but be sure to watch them as the baking time will have to be adjusted. Have a great day!

  • Claudia McCulloch says:

    Could you provide an approximate measure for the bananas? Is it 2 cups or what? Bananas come in so many sizes…I want the bread to bake completely and not be mushy and “uncooked” because there’s so much banana in it. Thanks!

  • Rosemary says:

    Are you sure all of those ingredients make only one banana bread? The recipe does sound good though.

  • Marianne Oldham says:

    Six bananas ????? Sounds like an awful lot for one loaf.

    • Elizabeth Keeney says:

      Hi, Marianne! I work with iambaker and am happy to help with questions. We love a piece of moist banana bread, making sure to get lots of banana flavor in every bite! Give it a shot and let us know what you think. Have a great day!

  • Claudia McCulloch says:

    Bananas come in so many different sizes, about how many cups of banana would you say these six mashed up bananas ends up being?

  • LLF says:

    my bread cooked for an hour and the tooth pick was clean. It was mushy and wet. I even put it back in the oven for 15 more mins and there was barely any change. I know I made it to spec except i used Almond flour. Wonder why?

  • Marianne Healy says:

    Cannot say 6 bananas, that can vary enough 2 ruin recipe, can never understand how all these great bakers do not give amount in cups????

  • Diana Teague says:

    This bread is amazing. I only used 5 bananas because 3 of them were frozen and I knew had a lot of moisture in them and I also added chopped walnuts. Cooked perfectly right at an hour. Don’t think it will last til tomorrow lol

  • Tina T says:

    Yummmmmmm! Was concerned with the 6 bananas but it’s so moist and delish. I used half brown author and have white and also used almond milk – came out awesome!

  • Carrie Chalmers says:

    Isn’t 6 bananas alot for one loaf? I usually use 3. Will the recipe still work with 3?

  • Lola says:

    Think I’ll just add cinnamon to the banana bread recipe I already use. Then put the topping on it.

  • Allison Weiner says:

    I made this bread this morning and wow it was the best one I’ve ever made!!! I used 5 very ripe bananas, gluten free flour and added 1/2 tsp of nutmeg!! So so delicious!!!

  • Ruth Richardson says:

    6 bananas definitely too many. Baked 1 hour. Outside great but center was mushy. Will make this again but use half the bananas.

  • Donna says:

    Moist without being gummy; superb recipe. I modified it for my diabetic husband by using Splenda for the bread, Brown Sugar/Splenda blend for the topping. Excellent, one of the best banana breads I’ve ever made.

  • Selena says:

    Can bread flour or self raising flour be used?