Banana bread with a cinnamon sugar layer in the middle - topped with a simple glaze.
Banana bread with a cinnamon sugar layer in the middle – topped with a simple glaze.

Do you have a few extra ripe bananas left over on the counter?  Are you searching for the best banana bread recipe to make?  Look no further!

If you want your bread to taste like a cinnamon roll, add the glaze on the top - DELICIOUS!!!
If you want your bread to taste like a cinnamon roll, add the glaze on the top – DELICIOUS!!!

We have tried several different ways to make banana bread, and this is by far the best.  The addition of yogurt not only provides extra moisture in the dough, but the sweetness of it also lowers the amount of sugar necessary as compared to traditional recipes.  And of course, who can resist the delicious taste of cinnamon sugar mixed together!

But just a word of advice — make two loaves if you can. Everyone will be asking for more!

SUPER MOIST BANANA BREAD RECIPE

Ingredients:

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup light brown sugar
4 Tablespoons unsalted butter, softened to room temperature
2 large eggs
2-3 mashed very ripe large bananas
1/3 cup vanilla yogurt (about ½ of individual serving)
1 teaspoon vanilla extract
1/8 cup granulated sugar
1/2  teaspoon ground cinnamon

OPTIONAL GLAZE
1/2 cup sifted powdered sugar
1 Tablespoon heavy cream or half-and-half or whole milk

Mix in one egg at at time - and yes, free range, farm fresh eggs are the best!
Mix in one egg at at time – and yes, free range, farm fresh eggs are the best!

Instructions:

*makes one 9×5 inch loaf

1. Preheat oven to 350F. Spray loaf pan with cooking spray. Set aside.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Mash your over ripe bananas with a fork, leaving small chunks if desired.
Mash your over ripe bananas with a fork, leaving small chunks if desired.

3.  In a separate large bowl, beat the brown sugar and butter with a mixer on medium speed until well blended. Add the eggs one at a time, beating well after each one.

4. In a separate small ball, smash the banana’s with a fork, leaving small bits.

Using a wooden spoon was my grandmother's secret - I am not asking questions - it works!
Using a wooden spoon was my grandmother’s secret – I am not asking questions – it works!

5. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla to the brown sugar mixture. Slowly add in the dry ingredients. Do not overmix – the batter will be thick.

6. In a another separate bowl, mix together the cinnamon and white sugar.

7. Spoon half of the batter into greased loaf pan. Sprinkle the top of the batter with the cinnamon-sugar mixture. Top with remaining batter.

Add half the batter, then sprinkle the cinnamon sugar over top before adding the remaining batter
Add half the batter, then sprinkle the cinnamon sugar over top before adding the remaining batter

8.  Bake for approximately 50  minutes or until a wooden toothpick inserted in the center comes out clean.

9. Remove pan and place on a wire rack.  Cool 15 minutes while still in the pan. Then remove from pan and cool completely on the wire rack.

10. Optional – to add a sweet treat to the outside of the bread – make the glaze in a small bowl by combining the ingredients with a spoon. Add more powdered sugar until you reached desired thickness. Drizzle over cooled banana bread.

*Keep in an air tight container.   I would imagine that this would last for approximately a week, but within 2 days, ours is always gone!

Enjoy!

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Mary and Jim

Super Moist Banana Bread
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Ingredients
  1. 2 cups all-purpose flour
  2. 3/4 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 1 teaspoon ground cinnamon
  5. 1/2 cup light brown sugar
  6. 4 Tablespoons unsalted butter, softened to room temperature
  7. 2 large eggs
  8. 2-3 mashed very ripe large bananas
  9. 1/3 cup vanilla yogurt (about ½ of individual serving)
  10. 1 teaspoon vanilla extract
  11. 1/8 cup granulated sugar
  12. 1/2 teaspoon ground cinnamon
OPTIONAL GLAZE
  1. 1/2 cup sifted powdered sugar
  2. 1 Tablespoon heavy cream or half-and-half or whole milk
Instructions
  1. Preheat oven to 350F. Spray loaf pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  3. In a separate large bowl, beat the brown sugar and butter with a mixer on medium speed until well blended. Add the eggs one at a time, beating well after each one.
  4. In a separate small ball, smash the banana's with a fork, leaving small bits.
  5. Using a wooden spoon was my grandmother's secret - I am not asking questions - it works!
  6. Using a wooden spoon was my grandmother's secret - I am not asking questions - it works!
  7. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla to the brown sugar mixture. Slowly add in the dry ingredients. Do not overmix - the batter will be thick.
  8. In a another separate bowl, mix together the cinnamon and white sugar.
  9. Spoon half of the batter into greased loaf pan. Sprinkle the top of the batter with the cinnamon-sugar mixture. Top with remaining batter.
  10. Bake for approximately 50 or until a wooden toothpick inserted in the center comes out clean.
  11. Remove pan and place on a wire rack. Cool 15 minutes while still in the pan. Then remove from pan and cool completely on the wire rack.
  12. Optional - to add a sweet treat to the outside of the bread - make the glaze in a small bowl by combining the ingredients with a spoon. Add more powdered sugar until you reached desired thickness. Drizzle over cooled banana bread.
Notes
  1. *Keep in an air tight container. I would imagine that this would last for approximately a week, but within 2 days, ours is always gone!
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

9 thoughts on “Super Moist Banana Bread Recipe – With A Cinnamon Surprise

  • January 22, 2014 at 3:21 pm
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    This looks amazing! Unfortunately I always gobble up my bananas right away!

  • January 17, 2014 at 9:13 pm
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    Thanks for sharing! I’m copying the recipe 🙂

  • January 17, 2014 at 8:31 pm
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    If you use Organic bananas they are so much sweeter and taste like bananas used to.

  • January 17, 2014 at 5:54 pm
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    When I was in Jamaica, the banana bread had some molasses in it. I wonder if adding a bit with your brown sugar would be good or not? Anyhow, I am going to make this recipe soon! Banana bread freezes really well, too!

  • January 17, 2014 at 2:59 pm
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    I have some bananas ready to go .got this just in time to make some this weekend.Will taste good in the morning with coffee. And watch it snow and be cold again.SPRING please. I can dream.

  • January 17, 2014 at 12:06 pm
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    I’m a die hard banana bread fan. I’ve never tried one with cinnamon before, though. Love the swirl!

  • January 17, 2014 at 10:12 am
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    Loving this recipe – definitely one to try.

  • January 17, 2014 at 9:45 am
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    My favorite part of the article is the well loved tools in those two photos. I have my grandmother’s wooden spoons and enameled baking pans and I think the age and love makes everything just … better.

  • January 17, 2014 at 9:02 am
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    I am definitely going to try this recipe. Have ripe bananas in my freezer.
    Thanks!

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