Banana bread is such a personal thing, isn’t it? I suspect everyone has their own opinion about what makes a perfect banana bread; we even have a divide in our little household of two (my husband insists it should have chocolate, I prefer without). Cinnamon is my favourite way to complement the banana flavour. In fact, one of my favourite desserts is vanilla ice cream with sliced bananas and cinnamon sugar…try it. It’s amazing.
This banana bread recipe is my go to and has never really led me astray. It has a nice crunch on top from the cinnamon sugar. My secret? Ripe bananas from the freezer. Let the bananas defrost before us and you’ll find you have loads of concentrated banana juices that ensure a moist banana bread, and one with lots of banana flavour.
Note: the original recipe calls for ¾ cup of sugar. I have reduced it to 2/3 cup and it tastes great! If you insist on adding chocolate chips, nuts, peanut butter chips, Nutella, caramel, etc. etc. etc. you can give it a whirl…but usually I stick to as written below.
1.5 cups all-purpose flour
1 teaspoom baking soda
1/8 teaspoon salt
4 ripe bananas (see note above re: use of frozen bananas), mashed well
2/3 cup white sugar
1 teaspoon vanilla
1/3 cup melted butter
1/3 cup white sugar
1 tablespoon cinnamon
- Preheat your oven to 350F. Prepare a 9×5 loaf pan – grease the pan with butter and coat with a light dusting of flour, shaking out the excess.
- Combine cinnamon and 1/3 cup sugar in a small bowl.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, combine mashed banana, sugar, egg, vanilla, and melted butter.
- Add the dry ingredients to the wet, careful not to over mix.
- Pour ½ to 1/3 of the batter in the loaf pan. Sprinkle about 3 tablespoons of cinnamon-sugar mixture over top. Pour remaining batter on top and top with remaining cinnamon sugar.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean or with a few crumbs. Allow to cool and enjoy with a cup of tea.
Source: Adapted from Sandwich Hoss