This cinnamon-infused banana bread with brown sugar is soft, sweet, and flavorful. It makes the ideal gift for family and friends.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 4 ripe bananas, cut into chunks
- 1 ¼ cups light brown sugar
- ½ cup butter, softened
- 1 jumbo egg
- ¼ cup whole milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Place bananas into a large resealable plastic bag; seal the bag and smoosh bananas with your fingers until well mashed. Set aside.
- Mix together brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Cut a corner from the plastic bag; squeeze mashed bananas into brown sugar mixture in the bowl. Add egg, milk, cinnamon, and vanilla; beat on medium speed until well combined. Mix in flour, baking powder, baking soda, and kosher salt on low speed just until smooth, about 1 minute. Spread into the prepared loaf pan.
- Bake in the preheated oven until lightly browned on top and a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts
| Calories | 415 kcal |
| Carbohydrate | 72 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 364 mg |
| Sugars | 41 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect for fall baking! The house smelled amazing!
I really like like like this BANANA BREAD recipe!!! Will certainly make again!!!
Great! Very moist
Hope it taste good as it looks but thanks
I like to try new recipes all the time this is by far the WORST I have tried. Not only did it take like and hour and a half to bake all the way … it was like a brick and it didn’t taste good at all. I ended up throwing it out!
Didn’t hold together when taking it out of the pan the whole thing fell apart plus had to turn the temperature up to 400 and cook it for 90 minutes in order for it to get done
Loved it! I added chocolate chips. It was so good.
My go to banana bread recipe! Taste amazing and it’s also very forgiving/versatile. Depending on how many bananas I have, I just go based on that (3-5 any size) and it comes out fine. I also add pinch of nutmeg and use dark brown sugar instead of light for a deeper flavour. I do find with my oven it may take longer than the required time though, so I make muffins instead for a shorter bake (17-20 min).
I loved it, in fact the grandchildren loved it, and one is always suspicious of food! Ha! I did have to go almost an hour though, but I made mine in silicone pans so that may be why. Mine was quite a bit darker than this photo, and I made 2, but only required me to go 1-1/2 times the recipe, it was wonderful! Very moist and super flavorful. Will be great toasted in the morning!
My family and I absolutely love this banana bread.
One of the best banana breads I have made!
This made very yummy banana bread. It was especially good heated up. The bread was pretty dense and moist, but very delicious, and the crust was soft and sticky. I would say maybe add some more spices, and maybe even more cinnamon. I think nutmeg might be a good addition. Very yummy, and was popular with my friends. It’s good to use overripe bananas, and also I did not do the plastic bag mashing method I just put them in the bowl with all the other stuff and mashed them in there with a fork, and it turned out fine. I didn’t want to waste the plastic. This might only work if the bananas are really overripe though. I also do not have an electric mixer, but it worked perfectly fine by hand.
Enjoyed making this banana bread with my 11 year old daughter. The house smelled amazing!
No changes. Excellent!
The flavor is good, but “4 bananas” leads to a very inconsistent end product! (Some bananas are nearly twice the size of others.). Also, I have no idea who is able to bake this for only 40 minutes! At 40 minutes, the center portion of the bread was still visibly sticky! Even after 50 minutes, the center was still not done but the ends were almost overly done. I ended up turning the oven down to 250 degrees and leaving it in for 10 MORE minutes. The center was finally done, but the ends were over cooked so they got thrown away. Making muffins out of this recipe worked much better, but I just kept checking them and didn’t write down the total cooking time. Next time I will just use a different recipe.
A nice banana bread recipe…only thing I would change is to mash the bananas in a bowl with a fork and skip the plastic bag for obvious reasons.
I followed the recipe and turned out perfect the first time. After I cut it, there were few wet parts in the middle but that was chunks of banana. So delicious, half of it was gone immediately.
Last time I made it, I cooked it 55 minutes at 350 and the middle was gloop. This time it took 75 minutes before a skewer came out reasonably clean, but it’s a little browner than I would like on the outside. I think next time I will follow another reviewer’s advice and use two eggs.
I made this with my young grandson. After a long workout, I wasn’t sure how well it was going to turn out because it took so long to bake and seemed to still be somewhat gooey in the middle, but my little one scooped some out, ate it, and with a confident expression says “no it’s fine, I think it’s good!” After letting it set for a little while, he was right — it was good!
Absolutely adore this recipe! Banana Bread has been my nemesis for quite sometime, until this recipe!
I made this recipe today. It took about an hour to get it baked. I let it cool completely before we tried it. I followed the recipe exactly. It is too sweet, I should have cut back on the brown sugar. It had a strong flavor of banana which was good. Though the top of the bread in the middle was kind of gooey, not sure why. Overall it was fine, but I have made better banana bread.