Brown Sugar Cinnamon Banana Bread
This banana bread recipe is by far my most-loved version. Classic banana bread spiced up with cinnamon and soft brown sugar delivers a loaf so good, you won’t be able to stop at just one slice. Guaranteed!
Mirella says: “The best banana bread recipe I have ever made. It turns out every time and that special topping just makes it more delicious. I was always searching for a better banana bread recipe but now I have found the one that I always stick to and my family love it.”
Ingredients and Substitutions
Banana bread is famous for being a quick recipe to throw together with ingredients you already have on hand. The softer your bananas, the better. I also use frozen and thawed bananas often as they make excellent banana bread. The combination of baking soda (bicarbonate of soda) and baking powder adds plenty of lift and a beautiful brown colour to the finished bread while cinnamon and brown sugar makes sure every bite is utterly delicious.
- Butter. I used salted butter but unsalted butter can be substituted too.
- Brown sugar. I like muscavado sugar but any brown sugar will work.
- Eggs.
- Bananas. Make sure you use soft, ripe bananas. The softer and riper the bananas, the better the banana bread will be.
- Vanilla.
- Cinnamon.
- Flour. All purpose flour or cake flour work well.
- Baking powder.
- Baking soda.
- Salt.
- Add-ins: Feel free to add chopped pecans or walnuts. To make chocolate chip banana bread, stir in a cup of chocolate chips.
How To Make Cinnamon Banana Bread
- Make the batter: Preheat the oven and line a loaf pan with parchment paper. Cream together the butter and brown sugar until pale and fluffy. Add the eggs, mixing well after each addition. Add the mashed bananas. Stir in the dry ingredients. Mix until just combined and the batter is smooth and creamy.
- Bake: Pour the batter into the prepared loaf pan. Top with the cinnamon sugar mixture and place in the oven. Allow to bake for 45 minutes to an hour or until a toothpick inserted comes out clean. Remove from the oven and allow to cool completely before slicing and serving.
How to store banana bread
Wrap baked and cooled banana bread in parchment paper or foil and place in an airtight container to prevent it from drying out. You can also keep your banana bread in the fridge for up to a week Allow to come to room temperature before serving.
Can you freeze banana bread?
Yes, banana bread freezes very well. Wrap baked and cooled banana bread tightly in a layer of parchment paper or plastic wrap and then foil. Place in a freezer-safe container or freezer bag and freeze for up to 3 months. You can also freeze individual slices of banana bread in the same way.
Video
Ingredients
- 125 g (½ cup) butter room temperature
- 200 g (1 cup) brown sugar I like muscavado sugar but any brown sugar will work
- 2 extra-large eggs
- 350 g (approximately 6 medium) bananas
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 250 g (2 cups) flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch of salt
for the topping
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Instructions
- Pre-heat the oven to 180ºC/350°F and grease and line a standard loaf pan (approx 20cmx12cm) with baking paper.
- Peel and mash the overripe bananas.
- In the bowl of a mixer (alternatively use a hand mixer and a large bowl), cream together the butter and sugar until pale and fluffy then add the eggs one a time, beating well after each addition.
- Add the mashed bananas and vanilla extract and mix well. (At this point, the batter might look split and curdled but don't worry, the moment you add the dry ingredients it will come together. )
- Sift together the dry ingredients and stir into the batter.
- Transfer the banana bread batter to the prepared pan.
- Mix together the sugar and cinnamon for the topping and sprinkle over the banana bread.
- Place the tin in the oven and allow to bake for 45-60 minutes or until a skewer inserted comes out clean.
- Remove from the oven and allow to cool on a wire rack before serving.
Notes
- If your banana bread is browning too quickly, cover it with foil half-way through baking.
Hi please help! I’m from the UK so hoping the grams are correct as I know uk has a different style measurements. My question is that I only have really small medium eggs at home, so how many should I use to substitute the extra large eggs?
The eggs I use are approximately 60g in weight.
I basically buy too many bananas now, because I make one of your banana variant recipes weekly. Tried this one today, gosh this was a total hit and so yum with the cinnamon in / brown sugar combo! Well done again on another great recipe, easy for someone who isn’t a baker 😉
So happy to hear that Veronica. I love this banana bread. 🙂
Just made it n tasted it a few minutes back….. it’s really fluffy light n yummy. A keeper 🙂 thanks so much
So happy you liked it. 🙂
The recipes all call for a number of grams of mashed bananas. How many bananas is that?
Approximately 4-6 bananas, depending on size.
So good . Easy to make and the whole family loves it.
Yay! So happy to hear that Cassie.
This recipe is completely delicious.my go-to banana bread recipe.
So happy to hear that Jacqui!
Doubled the recipe and baked two loaves. Best banana bread recipe I’ve ever tried. So full of flavor and perfect for brunch.
Wow! What a great compliment. Thanks so much Lisa!
OMG! This is the best banana bread ever; so moist it’s mouth watering. Everyone that had it, loved it
That’s great to hear Clare. It’s my absolute favorite banana bread recipe. 🙂
Hi,
Where do you have the conversion chart?
Thank you,
Hoa
You can find my conversion chart here: https://simply-delicious-food.com/conversion-chart/
Where are you actually at so I can know how to convert your measurements and oven setting to USA way. Thanks
I am based in South Africa. I have a conversion chart in the side bar for easy conversions.
Can you tell me if this is AP or self raising flour please? It doesn’t specify.
All purpose flour. The recipe already has a raising agent in it so self-raising isn’t necessary.
I made this banana bread today and it the best banana bread recipe I’ve ever tried. It is so moist and flavorsome. I seriously can’t stop eating it. Thanks so much for this recipe.
That’s so great to hear Gail. I have to be honest, it’s the only recipe I use lately and I have two loaves in the oven using up some soft bananas that were lurking in my fruit bowl as we speak. 🙂
Plain or self raising flour?
I used plain but if you want to use self raising, halve the amount of raising agent used.
What degrees should this bread be baked at? I see you put 180 and I tried the 180 for 40 min and it’s hardly warm so I just bumped it up to 350 hoping it will bake.
Thanks in advance!
Hi Emily. The temperature is 180 degrees Celsius and that is around 359 Fahrenheit so your loaf should be perfect.
You can never go wrong with banana bread and this loaf looks so delicious!
Thanks so much Laura!
How gorgeous! I love banana bread and this brown sugar cinnamon flavor fest is exactly what I need to make this weekend with my left over bananas 🙂
Yes indeedy! 🙂
Looks delicious!
Thanks Sam!
Thick slices of warm banana bread spread with butter is still my favourite snack. My mom used to bake banana bread all the time when I was a child and I have never baked it myself. Maybe it’s time that changed. ?
Definitely! Once you start baking banana bread, you won’t be able to stop! There is nothing as satisfying.
Who doesn’t love banana bread? I never add cinnamon to mine but you’ve just convinced me!
Let me know what you think of the cinnamon! 🙂
I love the look of this bread. I make banana bread every week with our soft bananas and this week I’ll be trying your version!
Thanks Barbara! Let me know what you think!
I know I won’t be able to stop at one slice! It looks delicious Alida! Banana bread is always a favorite at our house!
Thanks Mary Ann! It’s such a classic.