My boyfriend proposed to me over this lime chicken. Your mouth will melt it. It’s really limey, so be careful! Penne pasta and steamed vegetables go well with this dish.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 (9×5-inch) loaf |
Ingredients
- 2 teaspoons butter, softened
- 1 tablespoon white sugar
- 2 teaspoons ground cinnamon, divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 cup mashed ripe bananas
- ¼ cup milk
- 1 teaspoon white sugar, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×5-inch loaf pan with 2 teaspoons butter. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon in a small bowl; pour into the buttered pan. Swirl and tap the pan to distribute cinnamon sugar all over the inside, up to the rim. Set aside.
- Whisk together flour, baking powder, remaining 1 teaspoon cinnamon, salt, and nutmeg in a medium bowl until well combined.
- Beat together 1/2 cup butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Beat in eggs one at a time, mixing well after each addition. Stir in mashed bananas and milk. Mix in flour mixture until thoroughly moistened (a few lumps are fine), then scrape batter into the prepared pan. Sprinkle with 1 teaspoon sugar.
- Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 1 hour. Let cool in the pan for 10 minutes before removing bread to a wire rack to cool completely.
Nutrition Facts
| Calories | 253 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 255 mg |
| Sugars | 21 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
First attempt I doubled and made two. Great reviews, but I cooked it too long so it was a little dry. Adding a little oil this time and reducing time to 50 minutes to check then, as I am using a new oven. All could be due to the oven as well. Otherwise, great recipe. I totally didn’t follow the directions the first time and mixed thing differently. Followed directions this time, so that also might contribute. Great recipe, my favorite!
We loved this! I made a few adjustments. I used white and brown sugar Truvia conversion instead of 1 cup white sugar. I didn’t use nutmeg however I did add 1/2 teaspoon of vanilla. I also used buttermilk instead of milk!
was great, moist and delicious
Just made this after looking for a new recipe for my standard banana bread. This was delicious! I added extra banana because it’s what I had. Very moist, great cinnamon flavor and everyone enjoyed it. May add walnuts to the next batch or even try a little allspice instead of nutmeg. Either way, it’s definitely a must try.
Just made this after looking for a new recipe for my standard banana bread. This was delicious! I added extra banana because it’s what I had. Very moist, great cinnamon flavor and everyone enjoyed it. May add walnuts to the next batch or even try a little allspice instead of nutmeg. Either way, it’s definitely a must try.
The taste is okay. However, the notion of covering the bread pan with butter is a poor idea. Butter tend to burn and stick to the pan. A two inch piece of the bottom of one corner stuck. It works much better to spray the pan with Pam or some such and then sprinkle some Wondra on top and distribute it.
I added a touch of vanilla in with sugar and butter step.
No changes at all and just delicious and yes will make it again!
This is the best Banana Bread receipe that I have ever made. It is extremely good and the outside is really good as it has cinnamon and sugar taste. I will be certainly be making again!!! Made once and just made another 3 loaves!!!
Only changes I made were using a bundt pan, added a tsp of vanilla out of habit, and using cinnamon with the sugar on top as well! Delish!
Added 1 tsp. vanilla with butter, sugar, & eggs. Added chopped, dried/sweet cranberries to mashed bananaso. This bread was wonderful and moist. Will pass recipe on and will definitely make again.
I have been making this bread for years now. It is one of the first recipes I found on AllRecipes.com. I do not change anything except I may add more banana than is stated. I love this and everyone I have made it for loves it as well. It is in the oven as I am typing this. I cant wait.
this recipe is amazing! the crust on the outside was awesome. i pureed the bananas and it was perfect! huge hit in the house.
This really was very moist with a great sugary crust. I used lactaid milk in place of milk, otherwise I kept everything the same. I would make again!
This is absolutely the BEST banana bread I have tried! (And I have tried many!!) I have passed this recipe on to my mother and my daughter. I did put about a 1/2 teaspoon extra cinnamon in the batter. I also checked it at 44 minutes and it was actually a little over cooked for me, but still very delicious! I think 42 minutes would have been perfect. I cant imagine cooking it for the recommended 60 minutes. This is by far, the best banana bread!!! Thank you
This recipe is delicious but I found it to be a tad on the dry side. I made two and ran into it with both. They also needed to stay in an additional 15 minutes to cook through. Love the cinnamon-sugar coating, it adds a wonderful crunchy flavor!
I made this recipe exactly as written, but it was already finished cooking after 30 minutes so I’m glad I was keeping an eye on it. I couldn’t wait to try it because I loved the idea of having a butter and cinnamon sugar coating, so imagine my disappointment when I bite into it and it is by far the driest banana bread that I have ever made (and I have made quite a few) and the nutmeg flavor was completely overwhelming. I won’t be using this recipe again.
Classic, straightforward banana bread with a good, moist texture and slightly crispy crust. I changed nothing from the original recipe. Mine was done in 55 minutes, so you may want to check a bit early. I think this will be my go-to recipe.
My kids loved this recipe. It is a pretty basic bread recipe, but the uniqueness comes from the butter, sugar and cinnamon mixture that you add to the pan before adding the batter and then sprinkling the mixture over the batter before baking. The result was a nice, moist bread with a yummy crunchy topping.
Absolutely awesome. I bake them in individual mini loaf pans (the disposable tin ones) and they come out perfect every time.
You can bake the bananas on 425 for 8 min to help mash them up. It was really easy when I did that.