Hello! Did you miss us? We missed you. We’re truly sorry for sort of falling of the face of the earth for the month of February. And January. Moving and adjusting to a new space is our biggest problem, but we really are back. We mean it.
And the best way to kick off being back is to give you our recipe for Cinnamon Banana Bread. Cinnamon and Bananas? What? That sounds weird. Trust us though, it’s not. The cinnamon and banana pair perfectly together and create a mouthwateringly delicious take on Banana Bread. It tastes like getting a warm cinnamon hug from Paula Deen.
TYL Tip: This banana bread is perfect for making French Toast. It’s really mild and goes perfectly with the flavors of French Toast, which if you’re like us, you love cinnamon-y French Toast this is the most perfect combo!
Cinnamon Banana Bread
- 1 Stick Butter (Softened)
- 1/2 Cup Dark Brown Sugar
- 1/2 White Sugar
- 3 Bananas (Very ripe, mashed and a dash of salt)
- 2 Large Eggs (Room Temperature)
- 2 Cups AP Flour
- 2 Tablespoons Cinnamon
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1/2 Cup Buttermilk
Preheat your oven to 325°F.
In a stand mixer fitted with a paddle attachment (or using a hand mixer) cream the sugars and butter together.
Next, add the mashed bananas and mix.
Add in the eggs and combine.
In a small separate bowl, mix together the flour, baking soda, salt and cinnamon.
Next, add the flour mixture and the buttermilk alternatively to the creamed mixture. You want to always start and end with your dry mixture.
Remember to mix the them in on a low speed or mix it in by hand. Mix until everything is combined.
Divide the batter evenly between two greased loaf pans.
Bake for 35 to 40 minutes or until a toothpick comes out clean.
Allow to cool for 10 minutes in the pan and then remove the bread from the loaf pan to finish cooling.
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