Cinnamon Banana Bread
Indulge in the ultimate comfort food with this Cinnamon Banana Bread recipe, a delectable twist on a classic favorite. Packed with the natural sweetness of overripe bananas and a warm, aromatic punch of ground cinnamon, this moist bread is perfect for breakfast, snack time, or dessert. The combination of granulated and brown sugar adds a rich depth of flavor, while optional chopped walnuts or pecans provide a delightful crunch. Made with pantry staples and ready in just over an hour, this easy-to-follow recipe is a must-try for cozy mornings or gifting to loved ones. Serve it warm with a pat of butter, or pair it with your favorite coffee for a truly irresistible treat! Perfect for anyone searching for “easy homemade banana bread” or “cinnamon banana bread recipes.”
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Recipe Information
Ingredients
- 3 pieces Overripe bananas
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Packed light brown sugar
- 0.5 cups Unsalted butter
- 2 pieces Eggs
- 0.25 cups Milk
- 1 teaspoons Vanilla extract
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, and line it with parchment paper for easy removal.
In a large mixing bowl, mash the overripe bananas until smooth. Use a fork or potato masher for this step.
Melt the unsalted butter and let it cool slightly. Add the melted butter to the mashed bananas and mix well.
Stir in the granulated sugar, brown sugar, eggs, milk, and vanilla extract. Whisk until fully combined.
In a separate medium mixing bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, gently stirring with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the banana bread dense.
If using chopped walnuts or pecans, fold them into the batter at this stage.
Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake the banana bread in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Start checking at the 55-minute mark to avoid overbaking.
Once baked, remove the loaf pan from the oven and set it on a wire rack to cool for about 10-15 minutes.
Carefully lift the banana bread out of the pan using the parchment paper edges, then let it cool completely on the wire rack before slicing and serving.
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 500.7 g | 182% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 261.0 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 255 mg | 20% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2312 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
