I have been making banana bread in some form or another for a very long time. It was one of the first things as a kid that I could bake all by myself without any parental guidance. As soon as the temperatures drop or I am trapped inside because of a rainy day, I know it is time to make banana bread. Being forced to stay inside because of Mother Nature only makes this banana bread recipe that more rewarding.
I found this recipe on Pinterest last year and it has since become my go to recipe. The bonus is the added cinnamon swirl which gives the bread a light crunchy topping all while keeping the bread super moist.
Pro Tip: I never finish a bunch of bananas in time so I always find myself with super ripe ones. If you don’t already, throw them in the freezer and save them for a later date. Just take them out and let them soften up and use them in recipes like these.
- 3 over-ripe bananas, smashed up
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 tsp vanilla
- 1 tsp baking soda
- dash of salt
- 1 1/2 cups flour
- 1/3 cup sugar
- 1 Tbs cinnamon
- Preheat oven to 350. Butter and four a loaf pan. I used a 9 x 5.
- Mix bananas, butter, sugar, egg, and vanilla together.
- Sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
- In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
- Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
- Bake for 50-60 minutes.