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Ingredients
Scale
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter at room temperature
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 cups mashed overripe bananas (about 4–5 bananas)
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Lightly grease a 1 pound loaf pan or line it with parchment paper.
- In a small bowl, combine the sugar and cinnamon.
- In a bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In another bowl, beat the butter and sugar until fully combined. Mix in the eggs until smooth.
- Add the mashed bananas and vanilla extract, mixing until just combined. Gradually stir in the dry ingredients.
- Pour half of the batter into the prepared loaf pan. Sprinkle with half of the cinnamon sugar mixture on top. Gently swirl with a knife, making only 3-4 swipes.
- Pour the remaining batter over the top, and sprinkle with the remaining cinnamon sugar. Make another 3-4 gentle swipes with the knife through the top layer.
- Bake in the preheated oven for about 1 hour, or until a tester comes out clean from the center.
- Allow the bread to cool in the pan before transferring to a wire rack for slicing.
Notes
Make sure to use overripe bananas for the best flavor and moisture.
You can store the banana bread wrapped in foil at room temperature for up to 3 days.
For added texture, consider mixing in chopped nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg