Cinnamon Banana Bread

This cinnamon banana bread with oil is so easy to make and super moist. Delicious pools and swirls of buttery cinnamon brown sugar. 

I love a delicious banana bread all year round, but especially during the fall and winter months. Swirls of buttery cinnamon brown sugar mixed into a super moist banana loaf start the day off right. 

Ingredients and Substitutions 

Bananas - Ripe fresh or frozen bananas are best. 

Oil and Butter- A neutral oil like vegetable or canola. Salted or unsalted butter. 

Eggs- Two large whole egg.

Sugar-  Dark Brown and white sugar is needed, it helps browning and flavor. 

Flour - All-purpose or cake flour. 

Milk - Creamy whole milk is preferred but 2% can be used in a pinch. Can use substitute with non dairy, nut milks or canned evaporated.

Leavening - Both baking powder and baking soda. 

Extract, Cinnamon and Salt- For a boost of flavor add a touch of pure or imitation vanilla extract and the best quality ground cinnamon. 

Which Is Better Oil or Butter For Banana Bread

For an ultra-moist banana bread, using oil is best. A slice of banana bread is normally enjoyed at room temperature, and oil stays liquid versus butter that stays solid. 

I’ve tried banana bread recipes with just butter and with both butter and oil, but I always come back to this recipe using oil. It’s just so good. 

Ripe Bananas 

Choosing the ripeness of your bananas is another key step. You want nice brown spotted or streaked fresh or frozen bananas. It helps to add extra sweetness and that moist texture. 

When I have extra ripe bananas I usually freeze them with the skins or without them. Make sure they are thawed to easily smash them for this recipe. 

Baking Powder and Baking Soda in Banana Bread

This recipe uses both baking soda and baking powder which work together to rise or leven the quick bread. Baking soda also helps with browning.

If you do not have baking soda double the baking powder to 1 tsp. No baking powder? Don’t worry, just use the 1 teaspoon of baking soda, making sure to use the milk in the recipe, which will help with leavening and yield a soft texture. 

Mix-Ins and Flavors 

If you would like even more flavor, try these mix-ins or toppings.

• Nuts and Seeds - Walnuts, pecans, sliced almonds or pumpkin seeds.
• Dried Fruit- Cranberries, blueberries, raisins or cherries. 
• Spices - Nutmeg, ginger, all spice, or pumpkin spice. 
• Chocolate Chips
• Nutella or Cookie Butter
• Nut Butter - Peanuts, almonds, or cashews.
• Coconut 
• Grated Vegetables - Carrot or Zucchini
• Blended Fruits - Apple, pears or pineapple. 

Tips & Suggestions

Don’t overmixthe batter, mix until combined for soft, tender, and fluffy results. 

Choose ripe bananas that are medium to large. You want enough smashed banana in the batter for flavor and texture. 

Let the bread cool to warm or room temperature before cutting into slices. 

Don’t skimp on lining the loaf pan with parchment paper. It helps to easily remove it and place it on a cooling rack.

Sift the dry ingredients before mixing the batter to prevent clumps.

Alternate the buttery cinnamon sugar mixture with the batter, swirling from bottom to top. 

Although butter adds so much flavor, it can make the mixture heavy. You can forgo the butter for lighter layers, for a more swirling effect throughout the loaf.

Serving and Leftovers

I love this recipe the next day after baking. The top gets nice and sweet, sticky, and an oh-so-moist texture. 

Serve them room temperature cutting into thick slices. 

Store leftovers in an airtight container on the counter for up to 4 days. 

To freeze leftover slices, wrap them in plastic wrap or parchment paper, then place them into a freezer zipper bag. It can be frozen up to 3 months. 

Step By Step Directions and Photos 

Make Banana Bread Batter

1. Preheat oven to 325°F and line a loaf pan with parchment paper.

2. Into a mixing bowl, add mashed bananas, granulated sugar, oil, milk, eggs, and vanilla extract. Mix well.

3. Sift the dry ingredients, flour, baking soda, baking powder, and salt into the wet mixture with a sieve or fine strainer.

4. Using a rubber spatula or Danish whisk, mix until combined for about 2 minutes. Try not to overmix the batter.

Layer, Swirl, and Bake

6. Grab the prepped loaf pan. Spoon in about ⅓ of the banana bread mixture into the lined loaf pan.

7. Top with the cinnamon sugar mixture (about ⅓ of the mixture). Repeat until the last layer is banana bread mixture. With a butter knife, swirl the cinnamon sugar mixture into the banana bread mixture.

8. Place into the oven and bake uncovered for 60-70 minutes until a toothpick comes out clean. The bread will be a deep golden brown color.

9. Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results.