Cinnamon Sugar Banana Bread
I love banana bread, and this is the recipe that I’ve used several times. It’s subtly spiced, rises well, and requires basic ingredients.
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Cinnamon Sugar Banana Bread
Description
This basic banana bread recipe was given to me by a friend and it immediately became one of my favorites. It’s subtly spiced, rises well, and the cinnamon sugar on top elevates it to a new level. It’s perfect as a snack or breakfast!
Ingredients:
Cinnamon sugar:
Instructions:
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Step 1:
- Preheat oven to 180C and line a 9x5 inch loaf pan.
- In a bowl mash bananas with a fork until completely smooth. Set aside.
- In a separate bowl beat brown sugar, caster sugar, and eggs for 3-4 minutes until the mixture is pale yellow and thick.
- Then add oil, sour cream, mashed bananas, vanilla extract, and whisk.
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Step 2:
- In a separate bowl mix flour, baking powder, and soda.
- Add these dry ingredients to the wet mixture and mix everything using a spatula just until dry streaks disappear. DO NOT OVER-MIX!
- Transfer the batter to a loaf pan.
- In a bowl mix cinnamon and brown sugar.
- Sprinkle cinnamon sugar on top of banana bread batter. Bake for 40-45 minutes or until the skewer comes out clean.
- Remove from oven and allow it to cool for ten minutes.
- Then remove from the tin and let it cool completely before slicing.
Note
- DIY sour cream: Whisk 1/4 of warm(110F) dairy cream with 1tsp lemon juice in a jar. Cover it with a cheesecloth and let it sit at room temperature for 24hours.
- *If bananas aren’t ripe bake them in the oven at 200C for 15-20 or until they are deep black.
- Toppings: Cinnamon sugar can be substituted with Nutella, roasted walnuts, or chocolate chips for topping, or toppings can be skipped completely.
- *Measure flour correctly and don’t over mix batter after adding flour or it will taste gummy.
- Wrap it in cling film and keep it at room temp for 3-4 days.
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