Cinnamon Banana Loaf
This Cinnamon Banana Loaf is soft, buttery, and swirled with cinnamon sugar for a cozy, warmly spiced bake. It is an easy way to use overripe bananas and tastes especially good warm or toasted with butter.
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Ingredients
- Butter or nonstick spray for greasing a metal 9x5-inch loaf pan
- 3 medium very ripe bananas mashed, about 1 1/2 cups; leave a few soft little lumps if desired
- 1/2 cup unsalted butter 1 stick, melted and slightly cooled
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs at room temperature if possible
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon for the batter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 tablespoons granulated sugar for the cinnamon swirl topping
- 1 teaspoon ground cinnamon for the cinnamon swirl topping
- 1 tablespoon butter melted, for the cinnamon swirl topping
Instructions
- Preheat the oven to 350°F. Grease a metal 9x5-inch loaf pan well with butter or nonstick spray, then set the pan on a sturdy baking sheet.
- Mash the bananas in a large mixing bowl with a fork until mostly smooth, leaving a few small soft pieces.
- Pour the melted, slightly cooled butter over the bananas and stir it together. Add the granulated sugar and brown sugar, stirring until the mixture looks thick and glossy.
- Beat in the eggs one at a time, stirring well after each one, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet banana mixture in two additions, stirring gently just until the flour disappears after each addition.
- In a small bowl, stir together the granulated sugar, cinnamon, and melted butter for the topping until it resembles damp cinnamon-sugar sand.
- Spoon about half the banana batter into the prepared loaf pan in uneven scoops, then sprinkle half of the cinnamon topping over the first layer.
- Dollop the remaining batter over the top and sprinkle on the remaining cinnamon topping. Drag the tip of a butter knife through the batter in two or three loose lengthwise passes.
- Bake the loaf on its baking sheet for 55 to 65 minutes, until the top is deep golden and cracked and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the loaf cool in the pan on a wire rack for at least 15 to 20 minutes. Run a knife around the edges, carefully remove the loaf from the pan, and serve warm or cool completely for neat slices.
Notes
Keep the loaf covered at room temperature for a couple of days. Refrigerate it after a day or two if the kitchen is warm or humid. For longer storage, wrap the cooled loaf tightly in plastic wrap and then foil, then freeze; thaw on the counter. Reheat slices in a skillet with a little butter over medium-low heat until golden, or microwave for 10 to 15 seconds.
Nutrition
Calories: 330kcal