There's nothing like the sweet aroma of Cinnamon Banana Bread filling your kitchen. The warm scent of cinnamon mingled with the natural sweetness of bananas creates an inviting atmosphere that feels like a warm hug on a chilly day. This recipe is perfect for using up overripe bananas and turning them into a moist, flavorful bread that’s a hit with everyone.
I first discovered this recipe when I had a pile of bananas that were too ripe to eat. Instead of tossing them, I decided to experiment in the kitchen, and the result was a family favorite. Let’s dive into what makes this bread so special.
Why You'll Love This Cinnamon Banana Bread Recipe
Get ready to fall head over heels for this easy and delicious Cinnamon Banana Bread! Whether you’re a seasoned baker or a beginner, this recipe is a winner.
First, it’s incredibly simple to make. You don’t need fancy equipment or hours of preparation. In fact, you can whip it up in just a few steps with basic pantry staples.
The flavor is unbeatable. The combination of ripe bananas and warm cinnamon creates a cozy, comforting taste that’s perfect for breakfast, a snack, or even dessert. Plus, the addition of cinnamon adds a unique twist to the classic banana bread recipe.
This bread is also wonderfully moist and stays fresh for days. Unlike some recipes that dry out quickly, this one remains tender and delicious even after sitting on the counter for a couple of days.
Finally, it’s versatile! You can add nuts, chocolate chips, or even swirl in some cream cheese for a fun variation. It’s a recipe you can truly make your own.
Ingredients Notes

The beauty of this Cinnamon Banana Bread lies in its simple ingredients, each playing a key role in delivering flavor and texture.
Bananas are the star of the show. The riper, the better! Overripe bananas with lots of brown spots are perfect for this recipe as they provide natural sweetness and a moist texture.
Cinnamon gives this bread its signature warmth. Use a high-quality ground cinnamon for the best flavor. If you’re a big cinnamon fan, feel free to add a pinch more for extra spice.
Butter adds richness and flavor. Make sure it’s melted and slightly cooled before mixing it into the batter. For a dairy-free option, you can substitute melted coconut oil.
Brown sugar not only sweetens the bread but also adds a hint of molasses flavor that complements the bananas and cinnamon beautifully. You can use light or dark brown sugar, depending on your preference.
Flour forms the structure of the bread. All-purpose flour works best here, but you can substitute half with whole wheat flour for a nuttier flavor.
If you have a loaf pan and mixing bowls, you’re ready to go. No other special equipment is needed!
How To Make This Cinnamon Banana Bread

Making Cinnamon Banana Bread is a straightforward process that yields amazing results every time. Here’s how to do it step by step.
Start by preheating your oven to 350°F (175°C) and greasing a standard loaf pan. This ensures your bread doesn’t stick and makes cleanup a breeze.
Mash your bananas in a large mixing bowl until they’re smooth but still have a few small lumps for texture. Add your melted butter, brown sugar, and a splash of vanilla extract. Stir until well combined.
In a separate bowl, whisk together your dry ingredients: flour, baking soda, salt, and cinnamon. Slowly add the dry mixture to the wet ingredients, folding gently until just combined. Overmixing can make the bread dense, so stir until no streaks of flour remain.
If you’d like to add mix-ins such as chopped nuts or chocolate chips, fold them in at this stage. Pour the batter into your prepared loaf pan, spreading it evenly.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Storage Options
This Cinnamon Banana Bread is just as delicious on day three as it is fresh from the oven. Here’s how to store it to keep it fresh.
For short-term storage, wrap the cooled bread tightly in plastic wrap or aluminum foil and leave it on the counter. It will stay moist for up to 3 days.
If you want to keep it longer, store the bread in the refrigerator, wrapped well or in an airtight container. It will last for up to a week.
To freeze, wrap the loaf (or individual slices) in plastic wrap, then place it in a freezer-safe bag or container. It will keep for up to 3 months. Thaw it overnight in the refrigerator or on the counter for a quick snack.
Reheat slices in the microwave for 10-15 seconds to enjoy that freshly baked warmth all over again.
Variations and Substitutions
This Cinnamon Banana Bread is incredibly versatile, making it easy to adapt to your taste or dietary needs.
For a nutty twist, add chopped walnuts or pecans to the batter. They add a lovely crunch that complements the moist bread.
If you’re a chocolate lover, toss in a handful of chocolate chips. The melty chocolate paired with the cinnamon and banana is irresistible.
Want a healthier version? Substitute half the flour with whole wheat flour and replace the brown sugar with coconut sugar or honey.
For an indulgent upgrade, swirl cream cheese into the batter before baking. It creates pockets of tangy sweetness that elevate every bite.
No bananas on hand? Swap them for applesauce or pumpkin puree for a seasonal variation that’s just as delicious.
Whether you stick to the classic or try something new, this recipe is sure to become a favorite in your home. Enjoy experimenting and making it your own!
PrintCinnamon Banana Bread Recipe
This Cinnamon Banana Bread recipe combines the sweet flavor of ripe bananas with the warmth of cinnamon, making it a comforting treat. Perfect for breakfast, snacks, or dessert, this easy-to-follow recipe is packed with wholesome ingredients for a moist and flavorful loaf. Try this homemade banana bread today!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (approximately 8 servings) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 ripe bananas (mashed)
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in mashed bananas and vanilla.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, fold in chopped nuts or chocolate chips.
- Store leftovers in an airtight container for up to 4 days.
- You can also freeze slices for up to 3 months.
Nutrition
- Serving Size: 1 slice (⅛ of loaf)
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
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