Earlier this week was perhaps one of my favorite holidays, National Coffee Day. This holiday easily competes with my affection for Christmas. Well…not really, but I love everything about a day that gives coffee the recognition it deserves. After all, it powers all of my fellow moms and dads serving in the trenches of parenthood. That alone warrants a medal.
So, to honor National Coffee Day to the best of my ability, I couldn’t resist making some fresh cinnamon sugar banana bread (I came across the original recipe at Living Beyond Measure, and made only a few adjustments). It also didn’t hurt that I had some seriously over ripe bananas that were begging to be baked…or thrown in the trash…either way.
Before you decide to make this recipe, just know that it requires the hands of a tiny human to mash the bananas.
I may be a little bias, but he is quite possibly the world’s best banana masher.
- For the bread:
- 3 Ripe Bananas (mine were VERY ripe), Mashed
- ⅓ Cup of Melted Stick Butter *I prefer using unsalted organic
- ¾ Cup Sugar
- 1 Egg
- 1 Teaspoon Vanilla
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1½ Cups Flour *I used white whole wheat flour
- For the swirl:
- ⅓ Cup Sugar
- 1 Tablespoon Cinnamon
- Preheat your oven to 350 degrees.
- You will need one 9x5 inch loaf pan. Spray your pan with a nonstick cooking spray.
- In a medium bowl, combine bananas, butter, sugar, egg, and vanilla together.
- Add baking soda and salt on top of the banana mixture.
- Gently stir in the flour, but be careful not to over mix the batter.
- In a small dish, combine the ⅓ cup sugar and the tablespoon of cinnamon.
- Pour half of the batter into the loaf pan and then sprinkle about two-thirds of the cinnamon sugar mix on top. I took a knife and gently "swirled" the cinnamon sugar into the batter.
- Add the remaining batter to the pan, then sprinkle on the rest of the cinnamon sugar.
- Bake for 45 - 50 minutes, until the edges are lightly browned. You can also check to see if the bread is finished by placing a toothpick in the center of the loaf. If it comes out clean, it's ready to come out of the oven.
- Let the bread cool for about 10 minutes, then ENJOY!
*Please note, banana bread is always best served warm, fresh, and with coffee. Lots of coffee.
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