Description
This moist and tender cinnamon banana bread is loaded with ripe banana flavor and warm cinnamon spice. Made in one bowl with simple ingredients, it’s the perfect way to use up overripe bananas and create a delicious homemade treat that everyone will love.
Ingredients
Scale
- 3–4 overripe bananas (1½ cups mashed)
- ⅓ cup melted butter (or coconut oil)
- ¾ cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1½ teaspoons ground cinnamon
- 1½ cups all-purpose flour
- Optional: 2-3 tablespoons milk for extra moisture
Instructions
- Preheat and Prepare – Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.
- Mash the Bananas – In a large mixing bowl, mash the overripe bananas with a fork until smooth with just a few small lumps remaining. You should have about 1½ cups of mashed banana.
- Mix Wet Ingredients – Stir the melted butter into the mashed bananas until combined. Add the beaten egg, vanilla extract, and mix well. If using milk, add it now and stir to incorporate.
- Add Sugar and Spices – Mix in the sugar, baking soda, salt, and cinnamon. Stir until everything is well combined and the mixture looks uniform.
- Fold in Flour – Add the flour to the banana mixture. Using a rubber spatula or wooden spoon, gently fold the flour into the wet ingredients until just combined. Don’t overmix—a few small lumps are fine. Overmixing develops gluten and makes the bread tough.
- Transfer to Pan – Pour the batter into your prepared loaf pan. Use the spatula to spread it evenly and smooth the top.
- Bake – Place in the preheated oven and bake for 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and spring back when lightly touched.
- Cool – Remove from the oven and let the bread cool in the pan for about 10 minutes. Then carefully remove it from the pan and transfer to a cooling rack. Allow it to cool for at least 20-30 minutes before slicing for the best texture.
- Slice and Serve – Once cooled, slice with a serrated knife and enjoy! The bread tastes even better the next day as the flavors meld together.
Notes
- The bananas should be very ripe (brown and spotted) for the best flavor and sweetness. If your bananas aren’t ripe enough, place them in a paper bag or bake unpeeled at 300°F for 15-20 minutes to accelerate ripening.
- Don’t overmix the batter once you add the flour. Mix until just combined to ensure tender bread.
- If the top is browning too quickly but the center isn’t done, tent loosely with aluminum foil for the last 15-20 minutes of baking.
- Every oven is different—start checking at 55 minutes but it may need up to 65 minutes depending on your oven.
- For a cinnamon swirl effect, reserve 2 tablespoons of batter mixed with extra cinnamon and swirl through the loaf before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 215
- Sugar: 18g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg