I don’t know about you but of all the delicious quick breads out there, banana is still my favorite. Here’s a whole grain winner of a recipe that has an interesting twist over traditional banana bread – cinnamon. Hope you enjoy it on those crisp fall mornings when you savor a slice with a cup of coffee or tea!
BATTER
2 cups thoroughly mashed banana; about 4 or 5 medium bananas
1/2 cup vegetable oil
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts, toasted if desired; optional*
*Leave the nuts out, if desired; or substitute up to 1 cup chopped dried fruit, chocolate or butterscotch chips, sunflower or pumpkin seeds, or other mix-ins of your choice.
TOPPING
1 tablespoon sugar
1/2 teaspoon ground cinnamon
INSTRUCTIONS
Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla.
Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.
Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.
ENJOY!
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Hi Laura, thank you for sharing your banana bread recipe. I believe we all have our favorites we follow so thought I’d share mine: https://www.simplyrecipes.com/recipes/banana_bread/
I haven’t tried the cinnamon, but it does sound yummy. I recently discovered King Arthur Bread Flour, and wow, what a difference it makes with the end result. This flour is also unbleached, a big plus in my humble opinion.
So happy you’re back from your wandering, lol!
I have been beading up a storm this summer and my latest design is shell crosses. I’ll email a photo to you.
Blessings to you!
Dear Rita, I was recently at Myrtle Beach, far from you still, but loved all the shells I saw 🙂 Anything you make is stunning. I’d love to see a pic, yes, with your latest design! You’re so right about King Arthur flour. I do make this bread with that and there’s a telling difference. I also subscribe to their e-letters and love their recipes and gift ideas. Bless you for taking time here!
Sounds delicious–brown sugar & cinnamon–yummy!!!
Dear Virginia, I imagine or remember you to be a wonderful baker! At first I wasn’t sure about cinnamon in banana bread but it is a delicious pairing 🙂 Hope you agree! Wonderful to see you here. Thanks for blessing me!
Sounds scrumptious! I’m definitely going to try that soon! Fall baking is my absolute favorite! 😊
Dear Beth, My favorite baking season, too – next comes pumpkin pie :)! I am eating my latest banana bread made last night. Even better than I remember. Might be time for a coffee/writing break! Bless you for stopping here!
This sounds so good! I love banana bread.
Dear Winnie, I just made a batch last night and it’s SO good! Plus it’s easier to make than most banana breads as I just throw it all in one big bowl and mix by hand. Hope you enjoy it like I do 🙂 Bless you for being here!
Laura,
This sounds delicious. I don’t do much baking, but I do enjoy a good sweet bread (or muffins) for breakfast. I’m going to print this recipe out and try it soon.
Miss you,
So good to see you here, Wanda. I sure miss you, too! Hope you enjoy this recipe like I do. I wasn’t sure about the cinnamon but it seems to work very well with all those bananas:) Dreaming of a Boone Tavern tea about now – and some scones, instead, though! Thank you for being a bright spot!
Yum!! I love making chocolate chip banana bread. I’ve never tried it with cinnamon so i’ll have to check that out 😌. Thanks for sharing your recipe! 💛
Your kiddos will likely love this recipe and I think chocolate chips pair well with cinnamon :)!
Laura
Can’t wait for your next book! We love banana bread and my favorite for years is a recipe from an old Appalachian cookbook. Cinnamon sounds so awesome that I must try that soon!
Best wishes and happy writing and editing
Joyce
Great timing !!! I have 4 bunches of bananas on the table that need to be used up and this is one of my favorite things to eat for breakfast or a snack !!! Did you know you can make it chocolate also?
Love and Blessings
Linda Marie Finn
Faithful Acres Books