Cinnamon Banana Ripe Bread Recipe
This cinnamon banana ripe bread is moist, sweet, and loaded with warm cinnamon flavor. It’s the perfect way to use up overripe bananas and makes your kitchen smell heavenly. Whether you eat it fresh out of the oven or toasted the next day, it’s cozy, easy, and always a crowd-pleaser.
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.