Cinnamon Sugar Banana Bread

There’s something about the smell of warm cinnamon and caramelized sugar drifting from the oven that makes a house feel instantly like home.

This cinnamon sugar banana bread is a cozy, no-fuss dessert (or snack) that comes together quickly—perfect for using up those speckled bananas on the counter.

It’s ideal for sweet-tooth fans, beginners, and busy families who want a homemade treat without spending hours in the kitchen.

I still remember a rainy Sunday when friends dropped by unannounced. I’d overripe bananas, basic pantry staples, and less than an hour.

This loaf saved the day—sliced thick, still warm, with that crackly cinnamon-sugar top—turning an ordinary afternoon into an easy little celebration.

It shines for Sunday suppers, last-minute cravings, casual gatherings, or as a comforting treat after a long day. Ready to bring this cinnamon sugar banana bread to life?

Why You’ll Love It

• Delivers bold flavor from ripe bananas, cinnamon, and buttery sugar crust
• Guarantees tender, moist slices thanks to sour cream or yogurt
• Uses simple pantry staples you probably already have on hand
• Doubles as breakfast, snack, or dessert any day of the week
• Freezes beautifully, so you can enjoy fresh slices whenever needed

Ingredients

• 3 large bananas, very ripe, mashed — lots of brown spots for best sweetness
• 115 g unsalted butter, melted — cooled slightly before mixing
• 150 g granulated sugar — standard white sugar works well
• 50 g light brown sugar, packed — adds moisture and caramel flavor
• 2 large eggs, room temperature — helps batter mix more evenly
• 5 ml vanilla extract — pure vanilla if available
• 190 g all-purpose flour — measured by weight for accuracy
• 5 g baking soda — guarantees a good rise
• 2 g fine salt — balances sweetness
• 3 g ground cinnamon — warms up the banana flavor
• 50 g sour cream or plain yogurt — adds tenderness and moisture
• 40 g granulated sugar — for cinnamon sugar topping
• 5 g ground cinnamon — for cinnamon sugar topping
• 15 g unsalted butter, melted — drizzled on top for crisp crust
• 10 g coarse sugar (optional) — for extra crunchy topping

Step-by-Step Method

Preheat the Oven & Prep the Pan

Heat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan or line it with parchment for easy removal. Make sure the rack is in the center of the oven for even baking. Gather all ingredients and tools before starting so the batter can come together quickly once you begin mixing.

Mix the Cinnamon Sugar Topping

Combine 40 g granulated sugar and 5 g ground cinnamon in a small bowl. Stir until the cinnamon is evenly distributed and no streaks remain. Set this mixture aside. It will be used both as a ribbon through the middle of the loaf and as a crunchy, sweet topping on the batter before baking.

Combine the Sugars & Butter

Whisk together the melted 115 g unsalted butter, 150 g granulated sugar, and 50 g light brown sugar in a large mixing bowl. Mix until the sugars look slightly dissolved and the mixture is glossy.

This step helps create a moist, tender crumb by thoroughly blending the fats and sugars before adding other ingredients.

Whisk in Bananas, Eggs & Vanilla

Add the mashed very ripe bananas, 2 room-temperature eggs, and 5 ml vanilla extract to the sugar-butter mixture. Whisk until the mixture looks smooth and cohesive, with no visible streaks of egg.

The bananas should be fully incorporated, helping to sweeten and moisten the batter for a flavorful, soft loaf.

Combine Dry Ingredients Separately

In a second bowl, whisk together 190 g all-purpose flour, 5 g baking soda, 2 g fine salt, and 3 g ground cinnamon. Distribute the leavening and spices evenly through the flour.

This step prevents pockets of baking soda or seasoning and helps the batter rise uniformly once the wet and dry ingredients are combined.

Fold Dry Ingredients into Wet

Add the dry mixture to the banana mixture. Use a spatula or wooden spoon to gently fold until no dry flour streaks remain.

Avoid vigorous stirring, which can develop gluten and make the loaf dense. Stop as soon as everything is combined; some small lumps in the batter are perfectly fine and normal.

Incorporate Sour Cream or Yogurt

Fold in 50 g sour cream or plain yogurt until the batter is smooth and evenly mixed. Use gentle motions to avoid overworking the batter.

The dairy adds moisture and tenderness while also giving a slight tang. Make certain there are no visible streaks of sour cream left before moving on to assembling the loaf.

Layer Batter & Cinnamon Sugar

Pour half the batter into the prepared pan and smooth the surface. Sprinkle about half of the cinnamon sugar mixture evenly over this layer.

Try to cover the entire surface for a distinct cinnamon ribbon. Pour the remaining batter on top and gently spread it to the edges without disturbing the sugar layer too much.

Add Topping & Melted Butter

Sprinkle the remaining cinnamon sugar over the top of the batter. If using, add 10 g coarse sugar for extra crunch.

Drizzle 15 g melted butter evenly over the surface. This butter helps the cinnamon sugar melt and caramelize into a crisp, flavorful crust while the banana bread bakes in the oven.

Bake, Cool & Slice

Bake 55–65 minutes, checking with a toothpick for a few moist crumbs. Tent with foil if browning too fast.

Cool in the pan on a rack for 15–20 minutes. Run a butter knife around the edges, then remove the loaf. Let it cool until just warm, then slice with a sharp knife and serve.

Ingredient Swaps

• Use salted butter and omit the added salt if unsalted butter isn’t available.
• Swap sour cream with plain yogurt, crème fraîche, or buttermilk (reduce by 1–2 teaspoons if using buttermilk, since it’s thinner).
• For a lighter or less refined option, replace up to half of the all-purpose flour with whole wheat flour; for gluten-free, use a 1:1 gluten-free baking blend.
• Replace eggs with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, rested) for a vegan-friendly loaf, and use dairy-free butter and yogurt alternatives.
• Brown sugar can be made by mixing 50 g granulated sugar with 5–7 g (1–1½ tsp) molasses if you don’t have light brown sugar.

You Must Know

• Doneness • If the center seems done but you’re unsure: Insert a toothpick slightly off-center and also press the top lightly; it should spring back and the toothpick should have a few moist crumbs, not wet batter (usually around 55–65 minutes). This avoids a gummy strip in the middle that you only notice when slicing.
• Avoid • If the loaf is sinking or feels greasy: Cut back the butter by 15–20 g next time if your bananas are very large (over 350 g peeled total) and ultra-soft. Excess moisture + fat can collapse the structure as it cools, especially in the first 10 minutes out of the oven.
• Troubleshoot • If the crust is hard but the inside is underdone: Lower your oven temperature by 10–15°C (to about 160–165°C / 325°F), and move the pan to a lower rack; extend time by 5–10 minutes, checking every 3 minutes.

A gentler heat lets the center reach doneness before the topping over-browns.

– Scale • For mini loaves or muffins: Divide batter into 8–10 muffin wells or two mini loaf pans and start checking around 18–22 minutes for muffins, 30–35 minutes for minis.

Visual cue: domed tops with a firm, crackly cinnamon crust and dry edges pulling slightly from the pan.

– Flavor Boost • For deeper banana-caramel notes: Let mashed bananas sit with the sugars for 10 minutes before adding the remaining ingredients.

This short “marinade” time draws out juices and dissolves sugar, giving a more pronounced banana flavor and moist crumb without changing the bake time.

Serving Tips

• Serve warm slices with a pat of salted butter or cinnamon honey butter.
• Pair with hot coffee, chai, or a cold glass of milk for contrast.
• Top with a dollop of whipped cream and a light cinnamon dusting for dessert.
• Toast leftover slices and spread with cream cheese or Nutella for a richer treat.
• Cut into cubes for a banana bread trifle with vanilla pudding and fresh berries.

Storage & Make-Ahead

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

Bring to room temperature or gently rewarm before serving.

It’s very freezer-friendly: wrap slices or the whole loaf well and freeze up to 2–3 months for easy make-ahead breakfasts or desserts.

Reheating

Reheat slices gently: microwave 10–20 seconds covered with a damp towel.

Warm in a 150°C (300°F) oven wrapped in foil.

Toast briefly in a covered skillet on low.

Banana Bread in Pop Culture

I notice how often a banana-flecked loaf shows up on a sitcom counter or in a cozy mystery kitchen, signaling that this is a safe, lived‑in space.

During the sourdough era of lockdown, banana bread became the internet’s unofficial emotional support bake—shared, photographed, traded like comfort currency.

When you bake this cinnamon sugar version, you’re stepping into that story, continuing a tradition of calm in crumb form.

Final Thoughts

Give this cinnamon sugar banana bread a try the next time you’ve got a few extra ripe bananas—you’ll be glad you did.

Feel free to tweak it with add-ins like chocolate chips, chopped nuts, or a different spice blend to make it your own.

Frequently Asked Questions

Can I Make This Cinnamon Sugar Banana Bread Gluten-Free or Dairy-Free?

Yes, you can. I’d swap in a cup‑for‑cup gluten‑free flour blend, then use dairy‑free butter and yogurt. You’ll still pull a tender, cinnamon‑swirled loaf from the oven, warmly fragrant and inviting.

How Can I Turn This Recipe Into Banana Bread Muffins?

You can, and I’d guide you like this: scoop batter into lined muffin tins, ¾ full, swirl cinnamon sugar between layers and on top, then bake at 350°F for about 18–22 minutes, until domes turn golden.

Is This Banana Bread Suitable for Diabetics or Low-Sugar Diets?

It isn’t ideal as‑is for diabetics or strict low‑sugar diets, since it’s rich with sugars. I’d suggest you halve the sugars, skip the topping, and use whole‑wheat flour—then monitor portions carefully.

Can I Bake This Banana Bread in an Air Fryer or Toaster Oven?

Yes, you can. I tell you to use a small loaf pan, bake at 325–330°F, and check early. Watch for a deep golden dome, fragrant edges, and a toothpick with moist crumbs.

How Do I Adjust the Recipe for High-Altitude Baking?

You’ll tweak it gently: I’d reduce sugar by 1–2 tablespoons, flour by 1–2 tablespoons, and raise oven temp 5–10°C. I’d check early, watching for a softly domed, springy top and fragrant crumb.