One thing I never mind is having overripe bananas on my kitchen counter. I’m always so excited to whip up a loaf of moist, delicious banana bread. And if I’m craving something extra sweet, I’ll make a batch of these banana bread cookies! But just as much as I love banana bread, I love a fluffy cinnamon roll so one day I decided to combine the two to make this ultra-moist cinnamon banana bread. And let me tell you… it has endless texture and flavor surprises! The cinnamon sugar swirl is sweetly nestled in the center of the fluffy bread that is irresistibly gooey and yummy. You’ll love the crunchy, cinnamon-y sweet streusel topping and the glaze is the perfect finishing touch. And if you love this fun twist on banana bread, make sure to try my cheesecake banana bread or pumpkin banana bread!
Overripe bananas: you’ll want your bananas ripe enough for the best results, look for the brown spotty bananas. (No green on the peel). Freckled bananas = banana bread time! Canola Oil: canola is what I use in this recipe, but you can also use vegetable oil or coconut oil if you’d prefer. The oil add richness and moisture to the banana bread. Eggs: the eggs help to bind ingredients as well as helping to make it rise! You’ll need 2 room temperature eggs for this banana bread. Sour Cream: I use a combination of sour cream and buttermilk for an incredibly tender crumb. The sour cream will need to be room temperature as well. Greek yogurt can be used if you don’t have sour cream. Buttermilk: adds extra moisture to ensure the bread stays soft and tender. You can sub with milk too but buttermilk is always best! Other ingredients needed: brown sugar, flour, baking soda, salt, ground cinnamon, vanilla extract, sugar, powdered sugar.
Expert Tips
Properly grease the loaf pan: Brush with a light layer of softened butter and sprinkle an even layer of flour around the pan. Bake time: There’s nothing worse than dry banana bread, right? I always bake this bread around 55-58 minutes minutes at 350°F. Be sure to check with a toothpick to ensure it’s done. Mashing the bananas: You can mash the bananas either with a fork and leave some chunks of bananas if that’s your thing. ? Or you can use a hand mixer to make almost a banana puree for a smoother consistency. Over-mixing the batter: like many quick breads you’ll see recipes say “avoid over mixing the batter.” This is actually important for bananas breads to prevent a dense loaf. Mix just until ingredients are incorporated for a soft, tender crumb. Streusel tip: add the streusel ingredients to the food processor and pulse until the clumps form. So easy!
