Cinnamon Banana Ripe Bread
If you’re tired of the same old banana bread or maybe you’ve never actually made one that turns out just right, this is the one to try today.
It’s not just banana bread, it’s banana bread with a warm hug of cinnamon running through every bite. It’s soft and flavorful, and turns your kitchen into the best-smelling place on Earth.
This cinnamon banana ripe bread is the cozy treat you’ll want for breakfast, a mid-afternoon snack, or that moment you just need something homemade.
How to Make Cinnamon Banana Ripe Bread: A Step-by-Step Guide
Ingredients:
- 3 medium ripe bananas (the spottier, the better)
- 1/3 cup melted butter (unsalted)
- 3/4 cup brown sugar (packed)
- 1 egg (room temp)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 and 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon (yes, a full tablespoon, trust it)
Optional but highly recommended:
- 1/2 cup chopped walnuts or pecans
- A sprinkle of cinnamon sugar on top before baking
Instructions:
1. Preheat the oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line it with parchment paper.
2. Mash your bananas in a large bowl until mostly smooth.
A few lumps are fine—this is banana bread, not a smoothie.
3. Stir in the melted butter.
Use a wooden spoon or rubber spatula. No fancy mixer needed.
4. Add brown sugar, egg, and vanilla.
Mix until fully combined. The mixture should look thick, glossy, and a little gooey.
5. Sprinkle in the baking soda, salt, and cinnamon.
Stir just until everything’s blended. Cinnamon should tint the batter slightly.
6. Fold in the flour gently.
Don’t overmix. Stop as soon as you see no more dry patches.
7. Optional goodies? Toss them in now.
Chopped nuts or even a handful of chocolate chips.
8. Pour into the loaf pan and smooth the top.
Sprinkle a bit of cinnamon sugar for a light crust.
9. Bake for 55-65 minutes. Check with a toothpick.
If it comes out mostly clean (a few moist crumbs are okay), you’re good.
10. Let it cool in the pan for 10 minutes, then move to a wire rack to cool completely.
Common Mistakes to Avoid
Using underripe bananas
You want soft, sweet, and spotty. Greenish ones just won’t give that flavor.
Overmixing the batter
Stir until the flour disappears, then put the spoon down. Overmixing = tough bread.
Baking for too long
Dry banana bread is a sad thing. Start checking at 55 minutes.
Skipping the cinnamon sugar topping
It adds a slight crunch and a boost of flavor. Don’t skip unless you’re really out.
Using cold ingredients
Let your egg and butter warm up a bit first. Helps everything blend better.
Recipe Best Tips
- Use super-ripe bananas: Like, borderline scary ripe. They’re sweeter and make the bread moist.
- Don’t skimp on the cinnamon: A full tablespoon gives the bread that cozy, warm flavor.
- Brown sugar > white sugar: It brings in that deeper, richer taste.
- Make it ahead: Banana bread is even better the next day.
- Let it cool fully before slicing: It’s hard, but it keeps the bread from crumbling.
Serving Suggestions
Warm slice + butter: Classic. Simple. Perfect.
Toasted with peanut butter: Trust me. The warm bread melts the peanut butter just right.
With coffee or chai: The cinnamon notes pair beautifully.
Topped with whipped cream or Greek yogurt: Dessert or breakfast? You decide.
As French toast: Yes, really. Slice thick, dip in egg mixture, and cook on a skillet.
Storage and Freezing
Storage:
- Wrap tightly in plastic wrap or keep in an airtight container.
- Stays fresh at room temp for 3-4 days.
Freezing:
- Slice it first so you can grab just what you need.
- Wrap slices in plastic and then foil, or store in freezer bags.
- Lasts up to 3 months.
- To reheat: Put a slice in the microwave for 30 seconds or toast it for a crispy taste.
Frequently Asked Questions (FAQs)
Q. Can I use frozen bananas?
A. Yes, just thaw them and drain off any excess liquid before using.
Q. Can I make this gluten-free?
A. Use a 1:1 gluten-free flour blend. Results may vary slightly, but it works.
Q. What if I only have white sugar?
A. You can use it, but brown sugar gives more flavor and moisture.
Q. Can I add chocolate chips?
A. Absolutely. Start with 1/2 cup and adjust to your liking.
Q. Can I use a different pan?
A. Yes, just adjust baking time. Muffin tin = 20-25 mins. Smaller pan = shorter time.
Q. Is this sweet enough for dessert?
A. It’s sweet, but not overly so. If you’re looking for more of a dessert, add a cream cheese glaze or chocolate.
Q. Can I double the recipe?
A. Yes, just use two loaf pans or one big one and increase bake time.
Conclusion
There you go, the cinnamon banana ripe bread that might just become your new favorite.
It’s cozy, simple, full of flavor, and way easier to make than you’d expect. If you end up making it, I’d love to hear how it went.
Try a twist? Share your version in the comments.
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Cinnamon Banana Ripe Bread Recipe
Ingredients
Ingredients
- 3 medium ripe bananas the spottier, the better
- 1/3 cup melted unsalted butter
- 3/4 cup packed brown sugar
- 1 egg room temp
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 and 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
Optional but highly recommended:
- 1/2 cup chopped walnuts or pecans
- A sprinkle of cinnamon sugar on top before baking
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mash the bananas in a large bowl until mostly smooth. A few lumps are fine—this isn’t baby food.
- Stir in the melted butter using a wooden spoon or rubber spatula.
- Add the brown sugar, egg, and vanilla extract. Mix well until glossy and smooth.
- Sprinkle in baking soda, salt, and cinnamon. Stir until everything is just combined.
- Gently fold in the flour. Stop once you don’t see any dry patches—don’t overmix!
- Add nuts or chocolate chips if using, and fold them in.
- Pour the batter into your pan and smooth out the top. Sprinkle with cinnamon sugar.
- Bake for 55–65 minutes. A toothpick should come out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ripe bananas = better flavor. The darker the peel, the sweeter the bread.
- Brown sugar adds depth—don’t swap it for white unless you have to.
- Feel free to add your own twist—coconut, chocolate chips, even a swirl of Nutella.
- This bread tastes even better the next day. Seriously.
