This has got to be the best banana bread I have ever had! I was browsing the Frosted Cake ‘n Cookie blog when I found the tutorial for the graduation cake I recently made and found this recipe for her Aunt’s cinnamon banana bread. I just had to try!
It’s very moist and the cinnamon adds a different taste to your regular banana bread. This recipe says it makes two 8″x4″ loaf pans but I don’t own any in that size. I do own a 9″x5″ one. The first time I made this recipe, I made a 9″x5″ loaf pan as well as 7 muffins. If you want all muffins, this recipe makes about 20-24 muffins. Be sure to store in a tightly sealed container to ensure it stays moist. I personally prefer making the loaf as that’s how I prefer banana bread but if you want to make the muffins, they taste the best right out of the oven (of course let them cool for a few minutes or you’ll burn your mouth!).
I have made this recipe twice and shared with my co-workers…they loved it! Thanks to Julie from the Frosted Cake ‘n Cookie for posting this recipe! If you have never visited this blog, you should really check it out. She makes tons of beautiful cupcake toppers complete with tutorials.
1/2 cup unsalted butter, room temperature
1 cup sugar
3 medium bananas, mashed
1 tsp vanilla
2 cup all purpose, unbleached flour
1 tsp baking soda
3/4 tsp salt
1/2 cup milk + 1/2 tbsp vinegar OR 1/2 cup buttermilk OR buttermilk powder & water (according to instructions on the box)
1 tsp cinnamon
Cinnamon sugar topping (optional)
1 tsp cinnamon
1/4 cup sugar
Buttermilk is very expensive (and I never use the whole container when I buy) so I buy buttermilk powder. I always mix the powder with the dry ingredients and add the water (amount according to container). Store the container in the refrigerator after opening.
Please do not republish our recipes and images without prior permission. We ask that you do not copy & paste recipes and share them elsewhere. If you liked the recipe and would like to share it, we just ask that you REWRITE the instructions entirely and provide a link back to give us credit and be sure to use your own images when doing so. Here's a great article on how to properly attribute a recipe.
I said I have a giveaway right? I have a favorite vanilla extract and it’s the only one I use now. It’s called Vanilla Bean Extract ‘Crush’ and is made by the Sonoma Syrup Co. It’s the only vanilla extract I use now for my baking and of course my crepes! (Unless the recipe calls for clear vanilla extract.) You might think it’s a little pricey at $20 a bottle but it has 8 ounces in it and lasts quite a while. I don’t ever want to run out so I always have another bottle in the pantry ready just in case. I like their vanilla extract so much, I asked Sonoma Syrup Co. to provide a couple of bottles to giveaway. I’m giving two bottles away and I will ship to you!
Any invalid entries will be deleted. You have until Monday, July 12th at 11:59pm EST to enter. I will pick the two winners via random.org and notify the winners (if a valid twitter handle or email address is left.) Thanks for visiting my blog and I hope you enjoy this giveaway!
Disclosure: I received four bottles from Sonoma Syrup Co. Two of their Vanilla Bean Extract ‘Crush’ and I’m giving those away. I also received two bottles of their Almond Extract – one which I used to review and one I will giveaway at another time. I received no compensation to review these items or to giveaway. I am providing shipping to the winners out of my own pocket.