If you like tasty and simple breakfast recipes, you must try this delicious banana cinnamon bread. The fusion of these two ingredients is perfect! It’s a simple bread, with excellent presentation, ideal to serve in a snack or for breakfast.
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Banana - Adds color and flavor to the recipe.
- Cinnamon powder - Adds aroma and flavor.
- Eggs - Makes the cake more soft and fluffy.
- Light brown sugar - To sprinkle the butter before baking. To sweeten and flavor.
- Natural Yogurt - Helps the cake to be moist and fluffy.
- Granulated sugar - To sweeten and flavor.
- All-purpose flour - Gives consistency and is the base of the batter.
- Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE BANANA CINNAMON BREAD
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
Step 2: Using a stand mixer fitted with whisk attachment, beat the eggs and the sugar until obtain a creamy mixture. Place the bananas cut into pieces, the yogurt, and the cinnamon in a blender and blend on high until creamy. Add the banana mixture to the eggs and sugar mixture and mix for 3 to 4 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until obtain a creamy and homogeneous mixture.
Step 3: Pour the batter into the prepared tin and sprinkle with brown sugar. Bake for about 50 minutes.
Step 4: Remove cake from the oven and allow to cool for 30 minutes inside the pan.
Step 5: Remove from the pan and place the cake onto a wire rack or serving plate. Allow to cool completely and serve.
TIPS FOR BANANA CINNAMON BREAD
1. When preheating the oven, make sure you have all ingredients ready to start making the bread.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.
3. When placing the bread batter in the oven, the oven should not be too hot, if it is, the bread will rise too quickly and there will be no time for the inside of the bread to cook at the same speed (what often happens is the bread sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the bread is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the bread sinks in the middle increases.
5. The first thing to do before taking the bread out of the oven, is to stick a toothpick in the center of the bread. If it's dry, it's cooked. Turn off the oven and leave the bread in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the bread to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Banana cinnamon bread
If you like tasty and simple breakfast recipes, you must try this delicious banana cinnamon bread. The fusion of these two ingredients is perfect! It’s a simple bread, with excellent presentation, ideal to serve in a snack or for breakfast.
4.00 from 8 reviews
- 2 medium bananas
- 1/2 tablespoon cinnamon powder
- 2 medium eggs
- 2 tablespoons light brown sugar
- 125 grams (4 1/2 ounces) natural yogurt
- 150 grams (2/3 cup) granulated sugar
- 200 grams (1 1/2 cups) all-purpose flour
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
- Using a stand mixer fitted with whisk attachment, beat on medium speed the eggs and the sugar until obtain a creamy mixture. Place the bananas cut into pieces, the yogurt, and the cinnamon in a blender and blend on high until creamy. Add the banana mixture to the eggs and sugar mixture and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy and homogeneous mixture.
- Pour the batter into the prepared tin and sprinkle with brown sugar. Bake until a toothpick inserted in the center comes out clean, about 50 minutes (the time depends on the oven).
- Remove cake from the oven and allow to cool for 30 minutes inside the pan.
- Remove from the pan and place the cake onto a wire rack or serving plate. Allow to cool completely and serve.
Ingredients
Directions
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