Cinnamon Banana Bread

Cinnamon Banana Bread


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This cinnamon banana bread will be satisfying wintry treat. Made with a classic combination of flavors, this bread recipe will soon be a new favorite.

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Time needed

10 min preparation + 55 min cooking

Serving Size / Yield

3-5 servings


  • 3 C. flour
  • 1/2 C. white sugar
  • 1 C. light brown sugar
  • 1 tsp. cinnamon
  • 3/4 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 3 Tbs. vegetable oil
  • 3 eggs
  • 2 tsp. vanilla
  • 3/4 C. orange juice
  • 4 heaping Tbs. sour cream
  • 2 C. very ripe banana, mashed
  • 1 1/2 C. chopped walnuts (optional)

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Preheat oven to 325 F (dark metal pan, 350 for light-colored metal or glass). Combine dry ingredients. In another bowl, combine beaten eggs, oil, vanilla, orange juice and sour cream. Make a well in center of dry ingredients and mix in liquid ingredients. In small bowl, mash bananas with fork. Continue bananas with hand mixer until pureed and as smooth as possible. Add to batter; do not over-mix. Stir in nuts, if desired. Grease two 9"x5" loaf pans with cooking spray. (I use a dark metal pan – if different, raise temp to 350 degrees) Divide batter evenly. Bake for 50-55 minutes, checking with LONG wooden pick. Bread is done when pick comes out clean. Cool in pans for 15 minutes, remove to wire rack and continue to cool. Wrap tightly in plastic when cool. Bread will be moister the next day. No need to refrigerate. 

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