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!

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 vanilla extract
  • 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 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.

 

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15 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

  • Reply
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    March 30, 2018 at 10:44 PM

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  • Reply
    Wendy
    March 31, 2018 at 6:24 AM

    Love the crust on this classic quick bread.

    • Reply
      Kelly
      April 3, 2018 at 7:44 AM

      Thank you Wendy!! 🙂

  • Reply
    P~
    March 31, 2018 at 10:32 AM

    I LOVE the photo of the bananas! The ickier, the better, for banana bread! I really love that cinnamon top, too! <3 P~

    • Reply
      Kelly
      April 3, 2018 at 7:46 AM

      Thanks P~!! Icky bananas are totally needed for the best banana bread 🙂 XOXO

  • Reply
    Laura Dembowski (@piesandplots)
    March 31, 2018 at 5:54 PM

    Just when I though banana bread couldn’t get any better, you went and added a cinnamon sugar crust.

    • Reply
      Kelly
      April 3, 2018 at 7:45 AM

      Awww thanks Laura! That cinnamon sugar crust is EVERYTHING!!! 🙂

  • Reply
    Jan
    April 29, 2018 at 12:04 PM

    The cinnamon sugar crust must put that over the top!!! I’d grab this first at a brunch for sure! (no kidding!) THanks for sharing at our Brunch Week Link up at Celebrate 365

  • Reply
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