Cinnamon Topped Banana Bread Recipes

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MOMMY'S BANANA BREAD



Mommy's Banana Bread image

Absolutely the best banana bread in the universe! The crust on most recipes is dry because the pan is buttered and floured... but the crust becomes the best part when the pan is buttered and cinnamon-sugared!

Provided by Saraphim

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h50m

Yield 12

Number Of Ingredients 14

2 teaspoons butter
1 tablespoon white sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup butter, softened
1 cup white sugar
2 eggs
1 cup mashed ripe bananas
¼ cup milk
1 teaspoon white sugar, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan with 2 teaspoons butter. Mix 1 tablespoon of sugar with 1 teaspoon of cinnamon in a small bowl, and pour the mixture into the buttered pan. Swirl and tap the pan to distribute cinnamon-sugar all over the inside of the pan, up to the rim.
  • In a bowl, whisk together flour, baking powder, salt, 1 teaspoon of cinnamon, and the nutmeg. In a large mixing bowl, beat 1/2 cup of butter with 1 cup of sugar until creamy; beat in eggs, one at a time, until thoroughly incorporated. Stir in the mashed bananas and milk. Mix in the flour mixture just until thoroughly moistened (a few lumps are fine), and scrape the batter into the prepared loaf pan. Sprinkle the top of the batter with 1 more teaspoon of sugar.
  • Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Let cool in the pan for 10 minutes before removing to finish cooling on a wire rack.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 39.1 g, Cholesterol 53.5 mg, Fat 9.6 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 5.7 g, Sodium 254.5 mg, Sugar 20.7 g

CINNAMON-TOPPED BANANA BREAD



Cinnamon-Topped Banana Bread image

This is a moist, nut-free banana bread with a caramelized cinnamon sugar topping that gets rave reviews every time I make it. The cardamom is optional, but adds a really nice, unique flavor.

Provided by ladyroseofrohan

Categories     Breads

Time 1h

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 14

1/2 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon cardamom
1 cup mashed banana (about 3)
2 tablespoons buttermilk or 2 tablespoons plain yogurt
1 teaspoon cinnamon
2 tablespoons sugar

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease and flour 9x5" loaf pan.
  • Cream butter with sugar in a large bowl until light and fluffy. Add egg and beat well.
  • Sift together flour, baking soda, baking powder, salt, cinnamon and cardamom in a medium bowl. Mix banana with yogurt and vanilla in small bowl.
  • Gradually dry and banana mixes to butter mix alternately, stirring till smooth.
  • Pour batter into pan, then top with sprinkle stuff and bake 45min.-1hr. Remove from pan to wire rack to cool.

Nutrition Facts : Calories 272.2, Fat 10.1, SaturatedFat 6.1, Cholesterol 43.1, Sodium 286, Carbohydrate 42.9, Fiber 1.7, Sugar 20.5, Protein 3.7

CINNAMON CRUNCH BANANA BREAD



Cinnamon Crunch Banana Bread image

This easy cake - no mixer required - is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They're that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.

Provided by Julia Moskin

Categories     breakfast, snack, breads, quick breads

Time 1h30m

Yield 1 (9-by-5-inch) loaf

Number Of Ingredients 14

Unsalted butter, for greasing
1 1/2 cups/190 grams all-purpose flour
1 cup/200 grams granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup/120 milliliters vegetable oil
2 large eggs
1/4 cup/60 milliliters honey
1 cup mashed ripe bananas (from 2 to 3 medium bananas)
1/4 cup/60 milliliters warm water
1/4 cup/55 grams brown sugar, preferably light brown or Demerara sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
  • Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
  • Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
  • Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
  • Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.

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