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

Loaf of Cinnamon Sugar Banana Bread
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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.

Sprinkling cinnamon and sugar over loaf of Cinnamon Sugar Banana Bread

History of 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.

Top of 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!)

Two pieces of Cinnamon Sugar Banana Bread on a plate

Can You Freeze 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 it 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.

4.91 from 10 votes

Cinnamon Sugar Banana Bread

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Make your Banana Bread stand out by baking on a sweet, cinnamon and sugar topping!

Ingredients

Bread

  • cup (75g) unsalted butter, softened
  • ¼ cup (61 g) milk
  • 1 cup (200 g) granulated sugar
  • 2 large eggs
  • 6 ripe bananas, roughly mashed
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon cinnamon
  • ½ teaspoon kosher salt

Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 350°F.
  • In a large bowl combine butter, milk, and sugar.
  • Add eggs and mashed bananas and mix until combined.
  • In a separate medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  • Pour the dry mixture into the wet mixture and fold together until just combined.
  • Pour the mixture into a prepared 9-inch loaf pan.
  • In a small bowl combine sugar and cinnamon.
  • Top the loaf with the cinnamon-sugar mixture evenly.
  • 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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?

  2. 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????

  3. 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

  4. 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!

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

  6. 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!!!

  7. 6 bananas definitely too many. Baked 1 hour. Outside great but center was mushy. Will make this again but use half the bananas.

  8. 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.

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