This easy recipe for Cinnamon Banana Bread is a real keeper. Swirl in a layer or two of sweet cinnamon and you have a delicious twist on one of the most classic bakes.
¼cupoil any neutral flavored like sunflower, vegetable or canola oil
½cupbuttermilk or plain unflavored yogurt see notes
1cupmashed bananas (about 2 large bananas makes 1 cup when mashed)see notes
For the cinnamon sugar layers
½cupwhite granulated sugar
1Tablespoonground cinnamon
Optional: Glaze
½cuppowdered sugar
1Tablespoonmilk
¼teaspoonvanilla extract
Instructions
Preheat the oven to 356° F / 180° C (160° C fan)
Grease and line an 8.5 x 4.5 inch (21.6 x 11.4 cm) loaf pan with parchment paper
Make the batter
Whisk together flour, baking powder,baking soda, and salt. Set aside
Add butter and sugar into a seperate bowl and beat for 1 minute
Pour in the oil and buttermilk and beat for another minute.
Fold in the mashed bananas
Add in the whisked flour mixture and fold in until just combined.
Make the cinnamon sugar
In a separate small bowl, combine the ground cinnamon and sugar.
Assemble the cinnamon banana bread
Add ⅓ of the batter into the baking pan.
Level out the batter and sprinkle ½ of the cinnamon sugar
Repeat, topping again with ⅓ of the batter.
level it out and sprinkle the rest of the cinnamon sugar.
Finish by topping with remaining batter.
Bake for 35 to 40 minutes and until a skewer inserted comes out clean.
Tip: Rotate the pan halfway through the baking time, making sure it bakes evenly.
Optional: Make the glaze
Whisk powdered sugar, milk and vanilla extract together in a bowl until smooth and thickened.
Use a spoon of piping bag to drizzle the glaze over the cooled baked cake.
Video
Notes
Buttermilk substitute: Either Greek yoghurt, plain unflavoured yoghurt or buttermilk can be used in this recipe. If you do not have yogurt or buttermilk then make your own by adding ½ Tablespoon (7 ml) lemon juice or vinegar to ½ cup (125 ml) milk.Set aside for 5 minutes before using it in the recipe.Bananas: Over ripe or ripe bananas are best for baking. They add sweeter flavor to the baked bread.Storing:I store my cinnamon banana bread covered on the counter for about 4 days. If you live in a hotter area or your kitchen is very warm, I suggest you keep the baked cake in the fridge after 2 days.Freezing: The bread freezes extremely well, so you can even double the recipe and freeze one for later. To freeze, wrap the completely cooled baked cinnamon banana bread in plastic and then in a layer of foil. This helps keep the flavor and soft texture intact. Defrost overnight in the fridge. Then set it out a few hours at room temperature before serving.To reheat: 20 seconds in the microwave usually does the trick if you want to warm up a slice or two. You could also pop it in an airfryer or oven set to about 200°F (100°C) for 2-3 minutes as well