Cinnamon Banana Bread
User Reviews
4.8
Cinnamon Banana Bread
Description
This Cinnamon Banana Bread starts with mashed overripe bananas blended with canola oil, brown and granulated sugars, eggs, sour cream, buttermilk, and vanilla extract, creating a moist and flavorful batter. Dry ingredients including all-purpose flour, baking soda, salt, and cinnamon are whisked separately and then folded in gently to avoid overmixing.
The batter is poured into a greased loaf pan, layered with a cinnamon sugar swirl, and topped with a streusel made from flour, brown sugar, cinnamon, and butter, providing a crunchy contrast. The bread is baked until set and further enhanced with a vanilla glaze made from powdered sugar, milk, vanilla extract, and a pinch of salt.
Serving well as a breakfast or afternoon treat, the loaf offers the comforting flavors of cinnamon and banana with varied textures from soft crumb to streusel crunch. Using a light-colored aluminum pan is recommended for even baking. Leftovers can be stored wrapped at room temperature or frozen for longer preservation.
Using a food processor to make the streusel topping simplifies mixing until crumbly clumps form easily. This bread maintains moistness and sweetness with the interplay of brown and granulated sugars and sour cream and buttermilk in the wet ingredients.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
Wet Ingredients
- 3 medium banana over ripe, mashed, 1 1/4 cup
- 1/2 cup canola oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed, light or dark
- 2 large egg room temperature
- 1/4 Heaping cup sour cream room temperature
- 1/4 cup buttermilk
- 2 tsp. vanilla extract
Cinnamon Sugar Swirl
- 1/4 cup granulated sugar
- 1 Tbsp. ground cinnamon
Streusel Topping
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar packed, light or dark
- 1 Tbsp. ground cinnamon
- 5 Tbsp. unsalted butter cold, cut into cubes or melted, sometimes that’s easier
Glaze
- 1 cup powdered sugar
- 1-2 Tbsp. milk
- 1 tsp. vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350°F and grease a 9x5 inch loaf pan. (I recommend using a light colored aluminum pan because they enable even, controlled heat resulting in a gentle heat and tender crumb. This bread has not been tested in a glass pan). I like to brush the pan with a little softened butter and sprinkle an even layer of flour around the pan. Set aside.
- Whisk the dry ingredients together in a medium mixing bowl and set aside.
- Combine the sugar and cinnamon in a small dish for the swirl and set aside.
- For the streusel combine the flour, brown sugar and cinnamon. Add the cold or melted butter and mix until the mixture clumps together, I use my fingers but two forks or a pastry cutter works too.
- Mash the bananas in a large bowl and add in the remaining wet ingredients. Beat with a hand mixer to combine.
- Fold in the dry ingredients and mix just until combined.
- Pour 1/2 of the banana bread mixture into the prepared loaf pan, sprinkle some of the cinnamon sugar mixture in the middle, reserve a little to garnish on the top after it bakes. (You can swirl it in with a knife if you want or just leave it in a layer is what I usually do), and then pour the remaining banana bread batter on top. Top with the streusel.
- Bake for ~55 minutes or until a toothpick inserted in the center comes out clean, a few crumbs are okay but it shouldn't look wet. If you notice the tops browning too quickly, you can tent with foil.
- Allow the bread to cool in the pan for about 15-30 minutes and then invert onto a cooling rack. Whisk together the ingredients for the glaze and drizzle it over the top of the cooled bread. Garnish with any leftover cinnamon/sugar. Slice and enjoy!
Notes
- Use a light colored aluminum loaf pan for even heat and a tender crumb; glass pans are not tested.
- The streusel topping can be made easily in a food processor by pulsing until clumps form.
- Wrap leftover banana bread tightly to store at room temperature for 4-5 days or freeze wrapped in plastic and foil for up to 3 months.
- Ensure bananas are very ripe for maximum moisture and sweetness in the bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 456kcal | 23% |
| Carbohydrates | 78g | 26% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 42mg | 14% |
| Sodium | 261mg | 11% |
| Potassium | 116mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 114IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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