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Cinnamon Topped Banana Bread

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Cinnamon Topped Banana Bread is a dense, moist banana bread generously topped with cinnamon sugar. When you need a little something sweet for breakfast, this easy banana bread recipe will do the trick!

Loaf of Cinnamon Topped Banana Bread, sliced

Cinnamon Topped Banana Bread

Some days, I just want to keep the oven on whether I’m baking or not. The weather forecast is full of words like sub-zero, wind chill and polar vortex.  My house is drafty I’m dressed in layers. Many layers. The hubby tries not to giggle when he finds me sitting at the computer, early in the morning, donned in a fleece jacket over my bathrobe with both feet nestled in my Uggs. Not exactly fashion-forward. This is a day to make cookies. Or banana bread. And to make my loaf a little more special, I sprinkled the top with a generous amount of cinnamon sugar. The hour and 15 minute baking time helped raise the kitchen temp a fraction of a degree. Every little bit helps!

Slices of Cinnamon Topped Banana Bread on a plate

Tips for Making Banana Bread

The hubby will occasionally buy a few bananas for his breakfast. Invariably, the last one will get bruised or overripe and it sits on the counter for days. Banana bread is perfect for this unappealing fruit.

  • Just wait until the skin is well spotted with brown and fragrant and then toss it, unpeeled, into your freezer. I store them in a freezer Ziploc bag.
  • When you have accumulated four, it’s time to bake up some cinnamon topped banana bread! Give this recipe a try. Half the bananas are pureed and the other half mashed, so there’s a little more texture.
  • Feel free to add nuts if you’d like, about a half cup of your favorite. Toast them a bit first to intensify their nuttiness. And warm up your kitchen a bit more!
  • Since banana bread is a quick bread, there are a few tips that are important to make the perfect loaf. First of all, prep you pan well. I grease the pan and then line the bottom with a piece of parchment, so that the bottom releases cleanly.
  • Do not over mix after adding the flour. Over mixing will cause tunnels to form throughout the loaf.
  • I like to whisk together the dry ingredients before adding them to reduce the time needed to incorporate them.
  • PRO-Tip: Then, use a wooden spoon or rubber spatula to mix in the dry ingredients just until combined. Never use a mixer or you’ll almost always get tunnels.
  • Let the bread cool on a cooling rack for 10-15 minutes before releasing from the pans to finish cooling.

How do you keep warm on chilly days???

half a loaf of Cinnamon Topped Banana Bread next to slices of the banana bread

More Quick Bread Recipes You’ll Love:

I had trouble finding a peach bread recipe when searching the Internet. Just swapping out the pears for peaches in my yummy Sour Cream Pear Bread didn’t work. Thankfully, this Southern Peach Bread recipe came together after some experimentation. I also love this Pineapple Coconut Zucchini Bread, and this classic Cranberry Pecan Bread is delicious when you can find fresh cranberries. Pro-Tip: Buy an extra bag of fresh cranberries around the holidays and store them in the freezer.


UPDATE: The giveaway is over and the entry form has been removed from this post.

I was given a pair of these HoTime Heat Resistant Gloves to review. Unlike my other silicone gloves, these are textured help reduce slippage. I’ve been known to grab creme brulee out of a water bath and create a big splash as my grip slips. Ugh, not good. These have been FDA approved and perfect for baking, cooking, and BBQ!

  • FDA APPROVED & BPA FREE – Premium one size fits most hands silicone gloves with high grip power for the best cooking gloves experience. With no questions asked lifetime guaranty.
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  • MULTI-PURPOSE – Great for cooking, baking, and BBQ. Leave your HoTime gloves on you and enjoy every special moment.
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  • DISHWASHER SAFE – Don’t think twice about getting the HoTime gloves into the dishwasher it’s 100% dishwasher safe and can be clean very easily.HoTime BBQ Gloves

To make this easy banana bread recipe, you may need:

Cinnamon Topped Banana Bread

Cinnamon Topped Banana Bread

A moist, delicious banana bread with a cinnamon sugar topping adapted from 2 banana bread recipes. Bread recipe from Tyler Florence.

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Yield 16 servings



  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 very ripe bananas
  • 1 cup sugar
  • 3/4 cup (1 1/2 sticks) butter, melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla


  • 2 1/2 tablespoons brown sugar
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 350. Spray a 9x5-inch loaf pan with Baker's Joy or another flour and oil non-stick spray. Place a rectangle of parchment paper in the bottom of the pan and spray the top also. Set aside.
  2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. Beat the remaining bananas and sugar together for about 3 minutes, until they are light and fluffy. Add the melted butter, eggs, and vanilla. Beat until well combined. Scrape down the sides of the bowl,
  4. Mix in the dry ingredients just until incorporated. Over-beating will cause tunnels in your loaf. Fold in the mashed bananas with a rubber spatula. Scrape the batter into the prepared pan, then give it a couple taps on the counter to eliminate any large air pockets.
  5. Mix the topping ingredients together. Sprinkle over the top of the batter. You may not need to use it all (I did!).
  6. Bake for about 1 hour and 15 minutes, until a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical.
  7. Cool the bread in the pan for 10-15 minutes. Carefully turn the pan on its side and try to slide the bread out onto a wire rack. Some topping will fall off. Turn right-side up and cool completely.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 154Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 23mgSodium: 194mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 3g


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collage photo of Cinnamon Topped Banana Bread

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47 comments on “Cinnamon Topped Banana Bread”

  1. i say i do them all equally but i would say if i had to pick it would be cooking . the bread lookds great by the way.

  2. What a beautiful cinnamon banana bread! That cinnamony sugar topping sounds heavenly.

  3. I cook the most, but do love to bake!

  4. That banana bread looks sooo good! I haven’t made that in years – it’s been banana muffins of late! I can relate about warming up the kitchen with the oven during these cold, dark and dreary winter days. Love those oven mits – I could really use a new pair. Wouldn’t want anyone to see the ones I am using now – eek!

  5. We LOVE banana bread – I always seem to have spotty bananas around! Yours looks wonderful with all that cinnamon – a piece of this is a great way to start the day!

  6. Happy New Year , Lizzy !!! Better late than never , right ?! lol Winter here in HK is tame but at 15ºC , I usually wear fleece , puffed jacket , scarf and socks at home , yup , even when I’m cooking 😀 Re banana bread , one of the best-looking I’ve seen yet !

  7. We’re always buying bananas, which means we often have some bananas that are a bit too ripe. So we make lots of banana bread! Yours looks great — like the idea of cinnamon. Thanks!

  8. I love banana bread and that cinnamon sugar topping sounds fab. BTW I thought of you because I can’t find Safe Eggs anywhere and am dying. I need to pasteurize my own.

  9. Just delicious Lizzy!!

  10. I love how cinnamon and banana taste together yummy combination

  11. I bet that had some delicious sugary crunch to it!

  12. One banana in the freezer, a few to go. Love banana bread and the cinnamon is a great touch! I hope it has warmed up. It was super cold over the weekend but now it is unusually warm for this time of year.

  13. Such a gorgeous loaf, Liz! Can’t wait to try your cinnamon-sugar topping on my next banana bread!

  14. I bake 2-3 times a week, but I cook pretty much every day, so cooking wins.

  15. I really enjoy baking. Often I’m baking a goodie when I should be cooking dinner! Thanks for the chance to win!

  16. I do more cooking, but love the finished product of baking…Cake, Cookies, Brownies, Pie, Etc.

  17. I am more of a savory cook than a baker, but my cakes are very good!

  18. Yum! I LOVE to bake, so I can’t wait to try your cinnamon banana bread.

  19. I do a lot of baking and coooking, but baking is my favorite!

  20. I’m known for my baking, especially brownies and bars.

  21. I’m the baker in the family. I bake someting for my husband to take to work and share each Saturday. He is a pro at BBQ. His ribs are to die for! Maybe I’ll send banana bread to work next Saturday.

  22. Of the three I cook the most but during the summer we bbq often.

  23. could’ve used a pic of the gloves, but i’d try them. thanks

  24. I definitely bake more than anything else. It’s one of my fave hobbies!

  25. I love to bake!! It is a stress reliever for me. When I have a stinky day, I wander into the kitchen and get out the mixer.

  26. I think I probably cook more, but tomorrow I may say baking!

  27. I cook the most, but I love to BBQ in summer and I try to bake 2 times a week.

  28. It doesn’t get as cold as Indiana here, but there are plenty of days I want to leave the oven on to keep warm. This banana bread sounds delish. I made a banana cake using my frozen bananas yesterday – they go brown so quickly in the hot weather.

  29. We are living opposite lives. It is so hot here I can’t get anything done. I’m wearing as little as possible. I don’t want to have my oven on at all. And I’m sitting here with my lap top on my lap and it’s generating so much heat I’m in a sweat! But I could manage a slice of your banana bread xx

  30. I thought you were giving away your luscious banana bread sprinkled with cinnamon!! Tee hee. Only kidding. Serious though about an invite to Santa Monica where you won’t need Uggs or a jacket over your bathrobe =)

  31. Lateley I’ve been cooking more but I want to start baking again!

  32. I love cinnamon and this sounds AMAZING!

  33. The recipe does not indicate how to mix the topping and when to incorporate it in the recipe. Any hints would be helpful. Beginner baker’s need to know.

  34. I cook the most and I wish I had more time to bake!

  35. I have some Chamomile tea just waiting on this bread!

  36. I could the most and bake the least!

  37. I cook more because I have to make daily meals but I bake a lot because I love to.

  38. Looks delicious! I definitely cook more as it’s required for dinner but when it’s just for fun, it is definitely baking! I leave the bbqing to the husband!

  39. Made this last night, and I’m currently enjoying it for breakfast. I think next time I’ll start checking for doneness at the one hour markers, mine is crispier/crunchier on the edges than I prefer. Love the cinnamon topping! Thanks for sharing!

  40. Love banana bread! I like the sound of the crispy edges, Charity. 😉

  41. Awesome! The photos are amazing. I used one of them for my last post about different types of cinnamon bread. Hope you like it!

  42. By far the best banana bread! I made it as published the first time and tweaked it a bit the second; by using 3/4 white sugar and 1/4 brown sugar, and I put half of the cinnamon topping in the middle of the batter. Next time maybe mini chocolate chips and cocoa????

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