Ultimate Cinnamon Banana Nut Bread: A Sweet Breakfast Loaf Recipe
Ultimate Cinnamon Banana Nut Bread: A Sweet Breakfast Loaf Recipe
Warm, comforting, and packed with flavor – cinnamon banana nut bread is the ultimate sweet breakfast loaf that transforms overripe bananas into a delightful baked good perfect for brunch, snack time, or holiday gatherings. This recipe elevates classic banana bread with aromatic cinnamon swirls and crunchy walnuts for a special twist that will become your new favorite fall baking tradition.
Whether you’re looking for creative banana bread recipe ideas or need a delicious way to use up those spotty bananas, this cinnamon banana nut bread delivers moist texture, warm spices, and the perfect balance of sweetness. It’s incredibly easy to make and fills your kitchen with an irresistible aroma that screams cozy autumn mornings.
Ingredients
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts
- 1/4 cup milk or buttermilk
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. In a small bowl, mix together the cinnamon swirl ingredients and set aside.
Step 2: Mix Wet Ingredients
In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until well combined and creamy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts and milk.
Step 4: Create the Swirl
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, then sprinkle with the remaining cinnamon-sugar mixture. Use a knife to gently swirl through the batter to create a marbled effect.
Step 5: Bake to Perfection
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the bread should pull away slightly from the sides of the pan.
Step 6: Cool and Serve
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.
Expert Tips
- Banana Ripeness: Use very ripe bananas with brown spots for the best flavor and natural sweetness
- Walnut Variations: Toast the walnuts beforehand for enhanced flavor, or substitute with pecans
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage
- Make it Gluten-Free: Substitute gluten-free flour blend for the all-purpose flour
- Brunch Ready: Serve warm with butter or cream cheese for an impressive brunch presentation
Frequently Asked Questions
Can I make this without nuts?
Absolutely! Simply omit the walnuts for a nut-free version that’s still delicious.
How ripe should the bananas be?
The bananas should be very ripe with plenty of brown spots – this indicates maximum sweetness and easier mashing.
Can I add chocolate chips?
Yes! Add 1/2 cup of chocolate chips along with the walnuts for a decadent twist.
How do I know when the bread is done?
The bread is ready when a toothpick inserted in the center comes out clean and the edges are slightly pulling away from the pan.
This cinnamon banana nut bread is more than just a recipe – it’s a warm hug in loaf form. Perfect for fall mornings, holiday brunches, or anytime you need a comforting baked good with bananas. The cinnamon swirl adds a beautiful marbled effect and extra spice that makes this banana bread truly special. Happy baking!
Ultimate Cinnamon Banana Nut Bread: A Sweet Breakfast Loaf Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. In a small bowl, mix together the cinnamon swirl ingredients and set aside.
- In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until well combined and creamy.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts and milk.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, then sprinkle with the remaining cinnamon-sugar mixture. Use a knife to gently swirl through the batter to create a marbled effect.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the bread should pull away slightly from the sides of the pan.
- Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.
