Description
Moist Banana Bread with Cinnamon is a comforting and flavorful treat that combines the natural sweetness of ripe bananas with the warm spice of cinnamon. This tender, fragrant loaf is perfect for breakfast, snacks, or dessert, delivering rich flavor and an irresistible moist texture every time.
Ingredients
Scale
Main Ingredients
- 3–4 ripe bananas, mashed
- 1 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 teaspoon ground cinnamon
- ¾ cup sugar (white or brown sugar)
- 2 large eggs, beaten
- ½ cup melted butter or oil (coconut oil for vegan version)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Variations
- ½ cup chopped walnuts or pecans (for nutty delight)
- ½ cup chocolate chips or chunks (chocolate lover’s twist)
- Additional spices such as ¼ teaspoon nutmeg or ground cloves (for extra spice)
- For vegan version: substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg)
Instructions
- Prep Your Ingredients: Preheat your oven to 350°F (175°C). Grease a loaf pan well or line it with parchment paper to ensure easy release. Mash your ripe bananas in a large bowl until smooth but still a little chunky for texture.
- Mix the Wet Ingredients: In the same bowl, add melted butter or oil, sugar, beaten eggs, and vanilla extract. Mix until everything is combined and smooth, creating the moist base for your bread.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cinnamon, baking soda, and salt. This ensures the cinnamon is evenly distributed and your bread rises beautifully.
- Bring Wet and Dry Together: Slowly add the dry mix into the wet banana mixture. Fold carefully until just combined—overmixing can make your bread tough instead of tender.
- Bake to Perfection: Pour your batter into the prepared loaf pan. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool before slicing to lock in moisture and flavor.
Notes
- Use extra-ripe bananas: The blacker the peel, the sweeter and more flavorful your bread will be.
- Don’t overmix: Stir until just combined to keep the texture light and airy.
- Room temperature ingredients: Make sure eggs and butter are not cold to blend smoothly.
- Test for doneness early: Start checking your bread 5-10 minutes before the timer’s up to avoid drying it out.
- Let it rest: Cooling completely before slicing helps the flavors meld and stops it from crumbling.
- Substitute brown sugar for a deeper caramel-like flavor.
- For gluten-free, use a gluten-free flour blend.
- Freezing: Slice and wrap banana bread individually for up to three months storage.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12th of loaf)
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg