Breads/ Cake/ Muffins & Pastries

Banana Bread with Cinnamon Sugar Crust

Banana Bread.  It’s like apple pie.  Classic and everyone loves it.  But this banana bread ain’t yo mama’s banana bread recipe though… because I added an amazing cinnamon-brown sugar crust to the top.   And it’s gooooooood.  So good in fact, there wasn’t a crumb left on the serving plate, two hours after putting one of these banana bread loaves in our break room, for the guys at work.  Days later, I am still hearing about how much everyone at work loved this  banana bread!

One thing I hate about making banana bread is having to wait for my bananas to ripen.  But read on for a few shortcuts I am sharing with you guys to get around that boring waiting game.  Because when I want banana bread, I want it nooooooooow (said in my Veruca Salt voice).

I am back at work (yayyyyy!) and I brought banana bread in with me, to share with my co-workers, to celebrate.  Sounds weird to say co-workers….they are more like my second family.  But anyways.  Banana bread.  Yeah the banana bread was ALL gone within two hours of putting in in the break room.  And this banana bread is awesome because it is easy to whip up and makes two loaves!  Yes!  What?  Oh, you don’t need two loaves?  Well lucky for you, these freeze well too.  And I have all kinds of tips for you on that too.

Lets talk bananas.  Want your bananas to ripen quicker?  Put them in a brown paper bag (like a lunch bag) and fold over the top of the bag.  Put the bag in your pantry, or dark area in your kitchen, at room temperature.  Depending on the size of your bananas, this should lessen the ripening time by a couple of days.  I have also heard that you can put your bananas in the oven to ripen them.  I haven’t done that before, so google that to find out the oven temperature and how long to “bake” them for.  And then let me know how that works out for ya 😉

Whoops!  Say you have some bananas you forgot about, but no time to make banana bread, or maybe you just have one single, lonely, over ripe banana.  Well!  Put those over ripe bananas in a freezer safe ziplock bag and freeze them.  Bananas will stay good in the freezer for a few weeks.  Just take your bananas out of the freezer a few hours before you are ready to make your banana bread.  Be advised though that your bananas may be SUPER mushy after freezing them.  But that’s ok, because we are gonna mash them anyways!

Ready to get mashing and baking?!  Read all the way through for my freezing tips for your baked banana bread loaves too 🙂

Banana Bread with Cinnamon Sugar Crust

Print Recipe
Serves: 20 Cooking Time: 50-55 minutes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup canola oil
  • 1/3 cup milk, room temperature (I used whole milk)
  • 2 cups white granulated sugar
  • 1 tablespoon VAIN Tahitian Vanilla Extracted in Cane Rum
  • 4 eggs, room temperature
  • 4 large, over ripe bananas, peeled and mashed
  • 4 cups all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cinnamon
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • CINNAMON-SUGAR TOPPING:
  • 1/3 cup white granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon

Instructions

1

Preheat oven to 350-degrees. Line two 9x5-inch loaf pans with parchment paper and spray with baking spray. Set aside.

2

In the bowl of your stand mixer, affixed with the paddle attachment, beat the butter on medium-high speed until creamy. Add the oil to the butter and beat until combined. Add the sugar to the mixer and beat until the butter-sugar mixture is fluffy. Scrape down the sides of the bowl as needed. Add the milk to the butter-sugar mixture, mixing until combined. Add the vanilla extract to the mixture. Add the eggs one at a time to the wet ingredients. Beat each egg in completely before adding the next egg. Add the bananas to the wet ingredients and mix until combined. Slowly add the flour, nutmeg, cinnamon, baking powder, baking soda and salt to the wet ingredients. Mix until barely combined. Remove the bowl from mixer, and gently finish mixing the batter with a rubber scraper, until all ingredients are incorporated. Set aside.

3

PREPARE CINNAMON-SUGAR TOPPING: In a small bowl, mix together the white sugar, brown sugar and cinnamon.

4

Sprinkle a little bit of the cinnamon sugar topping on the bottom of the prepared loaf pans, before equally distributing the banana bread batter into both loaf pans. Evenly spread the cinnamon-sugar topping on top of both loaves of banana bread and gently press the topping into the batter.

5

Bake both loaves together in 350-degree oven for 50-60 minutes. Mine took 56-minutes to bake. Banana bread is done when toothpick inserted into the middle comes out with raw batter on it. A few crumbs are okay. You do not want to over bake the bread. Remove the loaves from the oven and use the parchment paper to remove the loaves from the pan and transfer to a wire rack to cool.

6

Once banana bread has cooled completely, cut into desired sized slices.

Notes

Store at room temperature in an airtight container.

Mmmmm…nothing like the smell of banana bread baking in the oven!  Yum!

If you want to freeze your banana bread, wait until your banana bread is completely cooled and then wrap your banana bread loaf tightly in cling wrap.  Place wrapped loaf in a freezer safe ziplock bag, and pop it into the freezer!  Frozen banana bread, when stored correctly, can stay frozen for 2-3 weeks and still taste just as fresh as the day you baked it.

When you want to dive into that frozen loaf of banana bread, remove the loaf from the freezer.  Remove the cling wrap from the loaf and place the banana bread on a paper plate to absorb the moisture or back in the ziplock bag.  But leave your ziplock bag open.  Don’t seal the ziplock bag while your banana bread is defrosting.  Let the banana bread defrost on the counter at room temperature for 3-4 hours.  Once defrosted completely, you can put the banana bread back in an airtight container to maintain freshness.  Slice into desired sized slices and enjoy!

Ahhhh…that cinnamon sugar crust!

A slice for me 🙂

I made this bread using VAIN Tahitian Vanilla Extracted in Cane Rum.  Don’t forget VAIN is offering my readers 10% off their purchase PLUS free shipping on orders placed at vainfoods.com from 3/13/17-4/13/17.  Enter promo code SWEET to get your sweet deal!

What’s your favorite type of breakfast bread??  Do you like banana bread??  Can we talk truth for a sec?  Is banana bread really just cake??  Lets take a vote!  I vote it’s cake 😉

XOXO,

Kelly

 

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PS-

I have linked this recipe up at the following link parties: Create Link Inspire PartyWhat’s Cookin’ WednesdayPretty Pintastic PartyMonday Meal PlanWeekend PotluckFriday Frenzy.  Click on the links to check out a ton of yummy recipes from tons of bloggers!!

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6 Comments

  • Reply
    Kelsie | the itsy-bitsy kitchen
    March 20, 2017 at 9:10 AM

    This looks AMAZING! My life is not going to be complete until I try your delicious looking bread. PS, I vote that banana bread is cake that it’s socially acceptable to spread butter on :).

    • Reply
      Kelly
      March 20, 2017 at 1:11 PM

      Awww thanks Kelsie!! Butter for sure on these too….after warming a slice up in the microwave. Yesssss! And glad we are both on Team Cake hehehehe XOXO 🙂

  • Reply
    heather (delicious not gorgeous)
    March 20, 2017 at 9:45 AM

    a cinnamon sugar crust?! sign me up, right now. i added a healthy dose of cinnamon sugar on a batch of pumpkin bread i made last fall (a la smitten kitchen), and it was obviously tasty, so i can imagine how good it would be on banana bread (:

    also: i leave bananas in the freezer for months. i usually forget about them and they’re fine, albeit black and a little scary looking (;

    • Reply
      Kelly
      March 20, 2017 at 1:13 PM

      Hi Heather! I think a cinnamon sugar crust on any bread would be amazing….I think I might have put a similar crust on some pumpkin bread too hehehe. I love putting bananas in the freezer until I have enough for banana bread. Yum!! XOXO 🙂

  • Reply
    Sandy
    September 19, 2017 at 7:12 AM

    Kelly,
    Would it be possible to use pure vanilla extract rather than the one you mentioned with rum? The store I shop at does not carry the one you mentioned.

    • Reply
      Kelly
      September 19, 2017 at 9:42 AM

      Hi Sandy!! Of course. Any vanilla extract will work in this recipe. If you make it, let me know what you think 🙂 Have a great day!! Xoxo

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