Easy Banana Bread with Brown Sugar and Cinnamon

This is a dependable, one-bowl banana bread for those speckled bananas on the counter that nobody wants to eat. It bakes up moist and tender with a crackly, golden top, and it tastes strongly of banana with a hint of brown sugar and cinnamon. There is no mixer involved, just a fork, a bowl and a loaf pan.

A slice makes a good breakfast with coffee, or an afternoon snack with a smear of butter or peanut butter. It freezes well, so it is worth baking two loaves when you have plenty of ripe bananas.

How ripe should the bananas be?

For the best banana bread, the peels should be heavily freckled with brown or even mostly black, and the fruit should be soft and very fragrant. As bananas ripen, their starch turns into sugar, which means more sweetness and much stronger banana flavor.

If your bananas are still yellow, you can speed things up by baking them in their peels at 300°F (150°C) for 15 to 20 minutes, until the skins turn black. Let them cool before mashing. They will be soft and sweeter, though not quite as flavorful as naturally ripened fruit.

Easy Banana Bread with Brown Sugar and Cinnamon

This is a dependable, one-bowl banana bread for those speckled bananas on the counter that nobody wants to eat. It bakes up moist and tender with a crackly, golden top, and it tastes strongly of banana with a hint of brown sugar and cinnamon. There is no mixer involved, just a fork, a bowl and a loaf pan.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

• 3 very ripe bananas about 1 1/2 cups mashed
• 1/3 cup unsalted butter melted, or neutral oil
• 2/3 cup brown sugar packed
• 1 large egg room temperature
• 1/3 cup plain yogurt or milk
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour spooned and leveled
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup walnuts or chocolate chips optional

Method

 

1. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment, leaving the ends overhanging.
2. In a large bowl, mash the bananas with a fork until mostly smooth, with a few small lumps.
3. Stir in the melted butter, brown sugar, egg, yogurt and vanilla until well combined.
4. Sprinkle the baking soda, salt and cinnamon over the wet ingredients and stir them in. Add the flour and fold gently just until no dry streaks remain. Fold in the nuts or chocolate chips, if using.
5. Scrape the batter into the pan and smooth the top. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil after 40 minutes.
6. Cool in the pan for 15 minutes, then lift the loaf out and cool on a rack for at least 30 minutes before slicing.

Notes

• The darker the banana peel, the sweeter and more flavorful the bread.
• Overmixing develops gluten and makes the loaf dense; fold just until combined.

Butter or oil

Melted butter gives the bread a rich flavor and a slightly firmer crumb. Oil makes a loaf that stays moist longer and is a little softer, and it makes the recipe dairy-free if you also swap the yogurt. Both are good. Some bakers use half of each.

Yogurt adds moisture and a slight tang that balances the sweetness, and its acidity helps the baking soda rise. Sour cream or buttermilk works in the same way.

Knowing when it is baked

Banana bread is dense and moist, so it can look done on the outside while the center is still raw. Test it with a toothpick or thin skewer inserted right in the middle; it should come out clean or with a few moist crumbs but no wet batter. An instant-read thermometer should read about 200°F (93°C) in the center.

Ovens vary, so start checking at 50 minutes. A crack down the center of the loaf is normal and a sign of a good rise.

Making muffins instead

The same batter makes about 12 muffins. Divide it among a lined muffin tin, filling each cup about three-quarters full, and bake at 375°F (190°C) for 18 to 22 minutes. Muffins are easier to pack for breakfast on the go and freeze well individually.

Add-ins worth trying

Chopped toasted walnuts or pecans add crunch, and chocolate chips make it a treat. A handful of blueberries, a few spoonfuls of shredded coconut or a swirl of peanut butter through the batter are all good options. Keep add-ins to about three-quarters of a cup in total so the loaf still bakes through evenly.

Storing and reheating

Wrap the cooled loaf tightly and keep it at room temperature for up to 3 days or in the fridge for up to a week. To freeze, wrap individual slices in plastic and place them in a freezer bag for up to 3 months. Toast slices straight from frozen.

FAQ

Why is my banana bread gummy in the middle?

It was likely underbaked, or the batter was overmixed. Bake until a toothpick comes out clean and fold the flour in gently.

Can I use frozen bananas?

Yes. Thaw them, then include the liquid they release, which is full of flavor.

Can I reduce the sugar?

You can reduce it by a few tablespoons if your bananas are very ripe, but the bread will be slightly less tender.

Ingredient swaps

• Use white whole wheat flour for up to half of the all-purpose flour.
• Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water.
• Use coconut sugar or maple syrup instead of brown sugar; reduce the yogurt by 2 tablespoons if using syrup.
• Swap the cinnamon for pumpkin pie spice or a little cardamom.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.