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A comforting Cinnamon Sugar Banana Bread that transforms overripe bananas into a warmly spiced, tender loaf. Each slice delivers moist, banana-rich bread topped with a crispy cinnamon-sugar crust, creating the perfect balance of soft interior and sweet, crunchy top.
The inspiration for this recipe came from my grandmother's kitchen, where she'd save overripe bananas just for baking. The addition of the cinnamon sugar topping was my twist - now it's the only way my family will eat banana bread.
Essential Ingredients
- Very Ripe Bananas: Spotted brown
- Unsalted Butter: Room temperature
- All-Purpose Flour: Spooned and leveled
- Fresh Baking Powder: For proper rise
- Fresh Baking Soda: Crucial for texture
- Ground Cinnamon: Fresh and fragrant
- Pure Vanilla Extract: Never imitation
- Large Eggs: Room temperature
- Granulated Sugar: For batter and topping
STEP-BY-STEP PREPARATION
- 1. Initial Setup:
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving overhang for easy removal. Have all ingredients at room temperature.
- 2. Banana Preparation:
- Mash very ripe bananas until smooth but still slightly chunky. You want about 1½ cups mashed banana for perfect moisture. Set aside.
- 3. Batter Creation:
- Cream butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, then vanilla. Mix in mashed bananas until just combined.
- 4. Dry Ingredients:
- Whisk flour, baking powder, baking soda, salt, and cinnamon. Gradually fold into wet ingredients until just combined - don't overmix.
- 5. Topping and Baking:
- Pour batter into prepared pan. Mix cinnamon and sugar, sprinkle evenly over top. Bake for 55-65 minutes until a toothpick comes clean. Cool in pan for 10 minutes before removing to wire rack.
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The secret to perfect banana bread lies in the bananas themselves. My grandmother would say, "The spottier the banana, the sweeter the bread."
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Storage and Make-Ahead Success
Store bread tightly wrapped at room temperature for up to 4 days - it actually gets better on day two as flavors develop. For longer storage, wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or quickly in the toaster. The cinnamon sugar topping maintains its crunch surprisingly well.
Temperature and Serving Variations
While delicious at room temperature, try warming slices slightly in the toaster for a crispy exterior and melty center. For breakfast, serve toasted with a pat of butter or cream cheese. For dessert, transform into French toast or bread pudding. During fall months, serve warm with apple butter or maple cream.
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Creative Adaptations
Make it your own by adding chopped nuts, chocolate chips, or dried fruit to the batter. Try different spice combinations like nutmeg, cardamom, or pumpkin pie spice in the topping. For special occasions, drizzle with cream cheese glaze or serve with honey butter. The basic recipe welcomes creativity while maintaining its comforting charm.
Frequently Asked Questions
- → How ripe should the bananas be?
- Bananas should be very ripe with brown spots on the peel for best flavor.
- → Can I freeze this banana bread?
- Yes, wrap tightly in plastic wrap and freeze for up to 3 months.
- → Why did my topping sink into the bread?
- Sprinkle topping just before baking and don't press it into the batter.
- → Can I make this into muffins?
- Yes, divide into muffin tins and reduce baking time to 20-25 minutes.
- → How should I store this bread?
- Store in an airtight container at room temperature for up to 4 days.