Cinnamon Banana Bread

This is the banana bread I make when the bananas on the counter have gone past the point of eating and I don’t want to waste them. It’s soft, holds together well, and the cinnamon comes through in every bite instead of sitting on top as an afterthought.

It’s a one-bowl recipe, no mixer required, and it bakes in about an hour.

Why Ceylon Cinnamon Makes a Difference Here

Cinnamon is one of only two spices in this recipe, alongside vanilla, so its flavor really shows. Most cinnamon sold in grocery stores is cassia, which has a sharper, more peppery bite. Ceylon cinnamon is milder and slightly sweet, which works better in a recipe like this where you want warmth without the cinnamon fighting the banana flavor. If you’re curious about why Ceylon cinnamon tastes different from the cinnamon in most grocery stores, it comes down to the tree species and how the bark is processed.

Ingredients

• 3 large ripe bananas, mashed (the more brown spots, the better)
• ⅓ cup melted butter
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 2 teaspoons Ceylon cinnamon powder
• 1 ½ cups all-purpose flour

A note on the cinnamon: two teaspoons might look like a lot, but Ceylon cinnamon is milder than cassia, so it doesn’t overpower the loaf the way the same amount of cassia would. If you’re still picking a good Ceylon cinnamon powder for baking, fresher powder will give you a noticeably stronger aroma while the bread bakes.

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line it with parchment paper.
2. In a large bowl, mash the bananas until mostly smooth. A few small lumps are fine.
3. Stir in the melted butter, then add the brown sugar, granulated sugar, egg, and vanilla. Mix until combined.
4. Sprinkle the baking soda and salt over the mixture and stir them in.
5. Add the cinnamon and flour. Fold everything together gently with a spatula, just until you no longer see dry flour. Overmixing at this stage is what makes banana bread dense and tough, so stop as soon as it looks combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs, not wet batter.
8. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips for Better Banana Bread

• Use very ripe bananas. Bananas with brown, spotty skin are sweeter and mash more easily, which gives the bread better flavor and texture than bananas that are still yellow.
• Don’t overmix. Stir the flour in just until combined. Overmixed batter develops more gluten, which makes the loaf dense instead of tender.
• Check doneness early. Ovens vary, so start checking at 50 minutes. If the top is browning too fast but the center isn’t done, loosely tent the loaf with foil for the remaining bake time.
• No powder on hand? If you only have Ceylon cinnamon sticks, you can grind one down with a spice grinder. Here’s how sticks and powder compare if you only have one on hand.

Storage

Cooled banana bread keeps at room temperature, wrapped tightly, for about 3 days. In the fridge, it lasts about a week, though it can dry out slightly, so bring slices back to room temperature or warm them briefly before eating. It also freezes well for up to 3 months — slice it first so you can pull out one piece at a time.

FAQ

Can I use frozen bananas for this recipe? Yes. Thaw them first and drain off any excess liquid before mashing, since frozen bananas release more water than fresh ones.

Why did my banana bread sink in the middle? This usually means it was slightly underbaked, or the oven door was opened too early during baking. Give it the full baking time and check with a toothpick before removing it.

Can I add nuts or chocolate chips? Yes, ½ to ¾ cup of chopped walnuts, pecans, or chocolate chips folded in at the end works well without changing the baking time significantly.

Do I have to use Ceylon cinnamon, or does regular cinnamon work? Regular (cassia) cinnamon will work in this recipe, but the flavor will be sharper and more intense. If using cassia, you may want to reduce the amount to about 1 ½ teaspoons to avoid it overpowering the banana flavor.