Cinnamon Banana Bread

There’s something about the scent of warm cinnamon and sweet banana drifting from the oven that instantly softens the edges of a long day.

This cinnamon banana bread is a cozy, homey treat—moist, tender, and richly spiced—perfect as a quick dessert, an easy breakfast, or an afternoon pick‑me‑up.

It comes together in minutes, then bakes into a golden loaf with a crackly, cinnamon‑flecked top.

It’s ideal for busy weeknights, beginners learning to bake, and anyone with a soft spot for simple comfort.

I first leaned on this recipe after a hectic workday, when overripe bananas on the counter and a quiet hour at home turned into a warm loaf that my family sliced into before it even cooled.

Since then, it’s become our go‑to for Sunday suppers, last‑minute cravings, and casual gatherings.

Ready to bring this cinnamon‑swirled comfort to life?

Why You’ll Love It

• Delivers bold cinnamon-banana flavor in every super-moist, tender slice
• Stays soft for days, perfect for make-ahead breakfasts and snacks
• Uses simple pantry staples—no special equipment or fancy ingredients needed
• Easily customized with nuts, chocolate chips, or cinnamon-sugar topping
• Freezes beautifully in slices for quick, grab-and-go treats

Ingredients

• 3 large ripe bananas, mashed — very spotty bananas give deeper flavor
• 120 g granulated sugar — balances banana sweetness and aids browning
• 50 g light brown sugar, packed — adds moisture and a light caramel note
• 80 g unsalted butter, melted and slightly cooled — use good-quality butter
• 2 large eggs, room temperature — room temp helps batter mix evenly
• 5 ml vanilla extract — pure vanilla if possible for better aroma
• 190 g all-purpose flour — measure accurately for best texture
• 5 g baking soda — key leavener for rise with banana acidity
• 2 g baking powder — supports a lighter, taller loaf
• 3 g fine salt — sharpens sweetness and spice flavor
• 8 g ground cinnamon — fresh, fragrant cinnamon works best
• 1 g ground nutmeg (optional) — freshly grated if available
• 120 ml plain yogurt or sour cream, room temperature — full-fat for extra tenderness
• 30 ml milk, room temperature — dairy milk preferred for richness
• 40 g chopped walnuts (optional) — toast lightly for more flavor
• 15 g coarse sugar (optional, for topping) — gives a crunchy crust
• 2 g ground cinnamon (optional, for topping) — mix with sugar for a cinnamon-sugar lid

Step-by-Step Method

Preheat & Prepare Pan

Preheat your oven to 175°C (350°F). Grease a 9×5-inch loaf pan with butter or nonstick spray, or line it with parchment paper, leaving an overhang for easy removal. Set the pan aside.

This guarantees the oven is hot and ready once your batter is mixed, preventing the bread from baking unevenly.

Mix the Wet Ingredients

Mash the ripe bananas in a large mixing bowl until mostly smooth. Add granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.

This step dissolves the sugars and evenly distributes the fats and flavor, forming the moist base of your banana bread batter.

Combine the Dry Ingredients

In a separate bowl, add the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg if using. Whisk thoroughly to break up any lumps and evenly disperse the leavening agents and spices.

This guarantees the bread rises properly and the cinnamon flavor is consistent throughout every slice.

Fold Wet & Dry Together

Pour the dry ingredients into the bowl of wet ingredients. Gently fold with a spatula until only a few streaks of flour remain. Avoid vigorous stirring.

Overmixing can develop gluten in the flour, leading to a denser, tougher loaf instead of the tender, soft crumb you want in banana bread.

Add Dairy & Finish the Batter

Add the yogurt or sour cream and the milk to the bowl. Gently stir until the batter is smooth and no dry pockets remain.

Keep the mixing light and deliberate. The dairy adds moisture and tenderness, while also giving the loaf a subtle tang that balances the sweetness and warmth of the cinnamon.

Fold In Optional Walnuts

Sprinkle in the chopped walnuts, if using. Fold them gently into the batter until evenly distributed.

Make sure they’re not clumped together in one spot. The nuts add crunch and a toasty, nutty flavor that pairs beautifully with banana and cinnamon, but the bread is still delicious if you prefer to leave them out.

Fill the Pan & Smooth the Top

Pour the batter into the prepared loaf pan, scraping the bowl to get every bit. Use a butter knife or offset spatula to smooth the surface so it bakes evenly.

Leveling the batter helps prevent lopsided rising and guarantees the top of your banana bread forms a nice, even dome as it bakes.

Make & Sprinkle the Topping

In a small bowl, mix the coarse sugar with ground cinnamon, if using. Stir until the sugar is evenly coated.

Generously sprinkle this mixture over the batter. The topping bakes into a crisp, crackly cinnamon-sugar crust that contrasts nicely with the soft, moist interior of the banana bread.

Bake the Banana Bread

Place the loaf pan on the center oven rack. Bake for 50 to 60 minutes. Begin checking at 50 minutes by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.

If the top is browning too quickly, tent loosely with foil and continue baking until done.

Cool, Release & Slice

Set the pan on a cooling rack and let the bread cool in the pan for 15 minutes. Run a knife around the edges to loosen, then carefully turn the loaf out onto the rack.

Let it cool at least 5 more minutes before slicing. Cooling helps the crumb set, making neater slices and fuller cinnamon-banana flavor.

Ingredient Swaps

• Use oil (80 g neutral oil) instead of butter for a dairy-free option; swap yogurt/sour cream with coconut yogurt or a thick plant-based yogurt.
• Replace eggs with 2 “flax eggs” (2 tbsp ground flax + 6 tbsp water, rested 5–10 minutes) for an egg-free/vegan loaf.
• For whole-grain lovers, substitute up to half the all-purpose flour with whole wheat flour; add 15–30 ml extra milk if the batter seems too thick.
• Any neutral sugar works: use all granulated sugar if brown sugar isn’t available, or coconut sugar for a less refined option.
• Skip nuts or swap walnuts with pecans, chocolate chips, or dried fruit if preferred.

You Must Know

– Scale – For a taller bakery-style loaf, increase all ingredients by 25% (multiply by 1.25) and extend time by about 10–15 minutes, checking at 60 minutes.

A fuller pan plus a slightly longer time gives a higher dome without a raw center.

Serving Tips

• Serve warm slices with a pat of salted butter or cinnamon honey butter.
• Pair with vanilla ice cream and a drizzle of caramel for dessert.
• Plate with fresh banana slices and a dusting of powdered sugar.
• Serve alongside hot coffee or chai for a cozy breakfast or brunch.
• Toast leftover slices and top with cream cheese or peanut butter.

Storage & Make-Ahead

Cinnamon banana bread keeps well, tightly wrapped, in the fridge for up to 5–6 days.

For make-ahead, cool completely, slice, and wrap individual pieces.

Freeze slices (or the whole loaf) in an airtight container or freezer bag for up to 3 months.

Thaw at room temperature or gently rewarm.

Reheating

Reheat slices gently.

In the microwave at 50% power for 15–20 seconds.

In a 150°C (300°F) oven wrapped in foil for 8–10 minutes.

Or on a covered, lightly buttered skillet.

Banana Bread in Culture

Once a warm slice is on your plate, it’s easy to understand why banana bread holds such a nostalgic place in so many kitchens and stories.

I think of it as comfort made visible: a crackly cinnamon top, tender crumb, and the scent of caramelized bananas drifting through the house.

Across generations, banana bread has quietly marked turning points—frugal baking during the Depression, wartime rationing, and the recent sourdough-and-banana-bread era of quiet evenings at home.

It shows up at potlucks, wakes, new-baby visits, and neighborly doorsteps, speaking a simple language: “I’m here; you’re not alone.”

When you bake this cinnamon-swirled loaf, you’re not just using ripe bananas—you’re participating in a living tradition of care, resourcefulness, and shared sweetness.

Final Thoughts

Give this cinnamon banana bread a try and enjoy how cozy your kitchen smells while it bakes.

Feel free to tweak it with your favorite mix-ins—like chocolate chips or extra nuts—to make it your own.

Frequently Asked Questions

Can I Make This Cinnamon Banana Bread Gluten-Free Without Sacrificing Texture?

Yes, you can. I’d swap the flour for a 1:1 gluten‑free blend with xanthan gum, add an extra spoonful of yogurt, and let the batter rest 10 minutes. You’ll still slice into tender, fragrant warmth.

How Do I Adjust Baking Time for Mini Loaves or Muffin Sizes?

I’d bake mini loaves 25–30 minutes and muffins 18–22 minutes at 175°C, checking early. Look for domed tops, deep golden edges, and a toothpick with a few tender crumbs, not wet batter.

What’s the Best Way to Ship This Banana Bread Without It Drying Out?

I wrap the cooled loaf tightly in plastic, then foil, nestle it in a snug box with crumpled parchment, and choose fast shipping. You’ll slice into it still tender, fragrant, and beautifully moist.

Can I Safely Add a Swirl of Cream Cheese or Chocolate Without Underbaking?

Yes, you can. I’d keep the swirl thin, room‑temperature, and dolloped in ribbons, then gently marble. Bake until the center springs back and a tester shows moist crumbs; foil‑tent if the top darkens early.

How Do Altitude Changes Affect Baking Time and Texture for This Recipe?

Altitude makes your loaf bake faster, rise higher, then dry or sink. I’d lower leaveners slightly, add a bit more liquid, and start checking doneness early so you still slice into tender, fragrant warmth.