Cinnamon Toast Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Fork or potato masher
- 1 wire cooling rack
- 1 Knife
Ingredients
- 3 medium ripe bananas mashed
- 100 gram unsalted butter melted
- 150 gram granulated sugar
- 50 gram brown sugar packed
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 3 gram baking powder
- 3 gram fine salt
- 5 gram ground cinnamon
- 60 milliliter milk
- 40 gram granulated sugar for cinnamon toast topping
- 5 gram ground cinnamon for cinnamon toast topping
- 20 gram unsalted butter for cinnamon toast topping; melted
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas with a fork until mostly smooth.
- Add the melted butter, 150 g granulated sugar, 50 g brown sugar, eggs, and vanilla to the bananas and whisk until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and 5 g ground cinnamon.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined.
- Pour in the milk and stir briefly until the batter is smooth, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- In a small bowl, mix 40 g granulated sugar and 5 g ground cinnamon for the topping.
- Drizzle 20 g melted butter evenly over the top of the batter.
- Sprinkle the cinnamon-sugar mixture evenly over the buttered surface to create a cinnamon toast crust.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack and let it cool for at least 5 more 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 so the bread stays tender and moist. If the top is browning too quickly, loosely tent the loaf with foil during the last 10–15 minutes of baking. Allowing the bread to fully cool helps it slice more cleanly and actually improves the flavor and texture, and leftovers can be wrapped tightly and stored at room temperature for up to 3 days or frozen in slices for easy reheating.
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