Description
This classic, aromatic quick bread features overripe bananas mashed for deep moisture and natural sweetness. Enhanced with a generous cinnamon swirl, this dense and tender loaf offers a perfect balance of floral spice and fruit notes, making it an ideal choice for a cozy breakfast or a comforting afternoon snack.
Ingredients
3 large ripe bananas, with black spots
2 cups all-purpose flour
3/4 cup granulated or light brown sugar
2 tsp ground Ceylon cinnamon
1/2 cup butter, melted and cooled
2 large eggs, room temperature
1 tsp baking soda
1/2 tsp fine sea salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Mash the bananas in a large bowl using a fork until chunky.
Whisk the melted butter and sugar into the banana mixture until combined.
Beat in the eggs one at a time until fully incorporated.
In a separate bowl, sift together the flour, baking soda, and salt.
Fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and sprinkle or swirl with cinnamon.
Bake for 60 minutes or until a skewer inserted in the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use very dark, overripe bananas for the best chemical reaction with baking soda. Using Ceylon cinnamon provides a superior floral profile. An oven thermometer is recommended for consistent heat.
- Prep Time: 15
- Cook Time: 60
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 18g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg