Cinnamon Banana Bread Recipe

There's nothing quite like the comforting aroma of warm Cinnamon Banana Bread baking in the oven. The sweet scent of bananas, mingling with a hint of cinnamon, instantly fills your home with a sense of coziness and joy.

I discovered this recipe during a rainy afternoon when I had an abundance of overripe bananas sitting on my counter. What started as an attempt to avoid waste quickly turned into a household staple, and now, this moist, flavorful bread has become a regular treat for weekend breakfasts and midday snacks.

Why You'll Love This Cinnamon Banana Bread

Get ready to fall head over heels for this delightful twist on a classic banana bread recipe. From its irresistible flavor to its ease of preparation, this recipe is sure to become a favorite in your kitchen.

First off, this bread is incredibly moist and tender, thanks to the natural sweetness of ripe bananas and a touch of sour cream. It’s the kind of texture that melts in your mouth with every bite.

The addition of cinnamon takes this banana bread to the next level. That warm, spicy kick complements the bananas perfectly, making each slice feel like a cozy hug in edible form.

It’s also a fantastic way to use up those overripe bananas that might otherwise go to waste. Instead of tossing them, transform them into a homemade treat that everyone will love.

Finally, this recipe is super simple and family-friendly. Whether you’re a seasoned baker or a beginner, you’ll find the steps easy to follow, and the results are always impressive.

Ingredients Notes

The magic of this Cinnamon Banana Bread lies in its carefully chosen ingredients. Each one adds a unique touch, working together to create a bread that’s full of flavor and perfectly textured.

Ripe Bananas: The star of the show! The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots for the best results.

Cinnamon: This warm spice elevates the banana bread, adding depth and a cozy aroma. Feel free to sprinkle a little extra on top before baking for added flair.

Brown Sugar: Using brown sugar instead of white gives the bread a subtle caramel-like sweetness and keeps it moist. Light or dark brown sugar will both work beautifully.

Sour Cream: This ingredient is a game-changer for texture. It adds a slight tang and ensures your bread stays tender and moist without being heavy.

Flour: All-purpose flour works perfectly here, but if you prefer a slightly nuttier flavor, you can substitute half with whole wheat flour. Just make sure to adjust the liquid slightly if needed.

For this recipe, you’ll also need basic baking equipment, like a loaf pan, a mixing bowl, and a whisk or stand mixer.

How To Make This Cinnamon Banana Bread

Making this Cinnamon Banana Bread is as easy as it is rewarding. Here’s how to do it, step by step.

Start by preheating your oven to 350°F (175°C) and greasing a 9x5-inch loaf pan with butter or non-stick spray. You can also line the pan with parchment paper for easy removal later.

In a large mixing bowl, mash your ripe bananas until smooth. It’s okay if there are a few small lumps – they’ll add texture to your bread.

Add brown sugar, sour cream, eggs, and vanilla extract to the mashed bananas. Whisk everything together until well combined and creamy.

In a separate bowl, whisk together your flour, baking soda, salt, and cinnamon. Slowly fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing can make the bread dense instead of light and fluffy.

Pour the batter into your prepared loaf pan, spreading it evenly. For an extra touch, sprinkle a bit of cinnamon-sugar mixture on top before placing it in the oven.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Storage Options

This Cinnamon Banana Bread stores beautifully, making it perfect for meal prep or gifting.

At room temperature, store your bread in an airtight container for up to 3 days. To keep it extra moist, wrap it tightly in plastic wrap before placing it in the container.

For longer storage, freeze individual slices in a zip-top bag or airtight container. They’ll keep well for up to 3 months. To enjoy, simply thaw a slice at room temperature or pop it in the microwave for 20-30 seconds.

When reheating, wrap the slice in a damp paper towel to retain its moisture and fresh-from-the-oven feel.

Variations and Substitutions

One of the best things about this Cinnamon Banana Bread is how adaptable it is. Here are a few ideas to make it your own:

Add chopped nuts like walnuts or pecans for a satisfying crunch. Stir them into the batter or sprinkle them on top before baking.

Mix in chocolate chips for a sweeter twist. They pair beautifully with the bananas and cinnamon.

Try swapping the sour cream for Greek yogurt if you prefer a tangier flavor or a higher protein content.

For a healthier version, substitute half of the all-purpose flour with whole wheat flour and reduce the sugar slightly.

Feeling adventurous? Add a pinch of nutmeg or a splash of maple syrup to enhance the warm, cozy flavors.

No matter how you choose to make it, this Cinnamon Banana Bread is sure to be a hit. Don’t be afraid to get creative and make it your own!

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