Go Back
–+ servings
banana bread with cinnamon sugar

Banana Bread With Cinnamon Sugar Topping

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Fork or potato masher
  • 1 9x5-inch loaf pan
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 Cooling rack

Ingredients
  

  • 3 ripe bananas mashed
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1/3 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon unsalted butter melted

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
  • In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
  • Add the 1 cup granulated sugar and 1/2 cup melted butter to the bananas and whisk until well combined.
  • Whisk in the eggs, milk, vanilla extract, and 1/2 teaspoon ground cinnamon until smooth.
  • In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
  • Gently fold the dry ingredients into the wet mixture with a wooden spoon or spatula just until no dry streaks of flour remain.
  • In a small bowl, mix together 1/3 cup granulated sugar and 1 tablespoon ground cinnamon for the topping.
  • Pour half of the banana bread batter into the prepared loaf pan and smooth the top.
  • Sprinkle about half of the cinnamon sugar mixture evenly over the batter.
  • Add the remaining batter on top and gently spread it to the edges.
  • Sprinkle the remaining cinnamon sugar evenly over the top of the loaf.
  • Drizzle 1 tablespoon melted butter evenly over the cinnamon sugar topping.
  • Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Place the pan on a cooling rack and let the banana bread rest in the pan for 15 minutes.
  • Carefully remove the banana bread from the pan and let it cool on the rack for an additional 5 minutes before slicing and serving.

Notes

For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and flavor, and avoid overmixing the batter once the flour is added to keep the bread tender instead of dense. If the top is browning too quickly, tent the loaf loosely with foil during the last 10 to 15 minutes of baking, and start checking for doneness a few minutes early since every oven bakes a little differently. Letting the bread rest helps it slice cleanly and keeps the crumb moist, and you can store leftovers tightly wrapped at room temperature for up to 3 days or freeze slices individually for quick breakfasts or snacks.
Tried this recipe?Let us know how it was!