Cinnamon Banana Loaf

There is something wonderfully comforting about a freshly baked banana loaf, especially when it is infused with the warm sweetness of cinnamon. This Cinnamon Banana Loaf is soft, moist, and full of naturally sweet banana flavor, with a delicate cinnamon aroma running through every slice. It is simple enough for a weekday breakfast but cozy enough to serve alongside coffee or tea when you have guests.

The secret to a tender banana loaf is using very ripe bananas. As bananas develop brown spots, their natural sugars become more concentrated, giving the loaf a deeper flavor and helping keep the crumb moist. A little cinnamon adds warmth without overpowering the banana.

Ingredients

For the Banana Loaf

• 3 very ripe medium bananas, mashed

• ½ cup unsalted butter, melted and slightly cooled

• ¾ cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1½ teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg, optional

• 2 tablespoons milk

For the Cinnamon Topping

• 2 tablespoons granulated sugar

• 1 teaspoon ground cinnamon

Step-by-Step Method

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper, leaving a little paper hanging over the sides. This makes the finished loaf much easier to lift from the pan.

Allow the oven to fully preheat before baking. A properly heated oven helps the loaf rise evenly.

2. Mash the Bananas

Peel the ripe bananas and place them in a large mixing bowl. Mash them with a fork until mostly smooth.

A few small banana pieces are completely fine and can actually add pleasant little pockets of banana throughout the loaf. Avoid blending the bananas completely, as a little texture gives the finished bread more character.

3. Combine the Wet Ingredients

Pour the melted butter into the mashed bananas and stir until combined.

Add the sugar, eggs, and vanilla extract. Whisk everything together until the mixture looks smooth and evenly incorporated.

Finally, stir in the milk. The mixture should be loose and creamy.

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg if using.

Mixing the dry ingredients separately distributes the baking soda and cinnamon throughout the flour, helping prevent concentrated pockets of either ingredient in the finished loaf.

5. Combine the Wet and Dry Mixtures

Gradually add the dry ingredients to the banana mixture.

Using a spatula or wooden spoon, gently fold everything together until the flour has just disappeared.

Do not overmix the batter. A few small streaks of flour are better than mixing too much. Overmixing can develop the gluten in the flour and make the loaf dense or chewy rather than soft and tender.

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