Perfect Banana Bread Every Time | Soft, Moist, with a Cinnamon Sugar Topping for Fall

all-purpose flour

🥗Healthier: whole wheat flour

More nutritious option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Lower in saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Natural sweetener.

Preheat the oven to 325°F.

Use extra ripe bananas with lots of brown spots; if not fully ripe, bake them in the oven for 10-15 minutes until black.

Prepare dry ingredients: mix cake flour, cinnamon, nutmeg, espresso powder, baking soda, and baking powder in a bowl.

Set the dry ingredients aside.

Mash the ripe bananas in a bowl using a wooden spoon.

Whisk in brown sugar and a tablespoon of white sugar with the mashed bananas.

Add eggs to the banana mixture and whisk until combined.

Incorporate sour cream or Greek yogurt and vanilla extract into the wet mixture.

Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.

Let the batter rest for a moment before pouring it into the baking pan.

Sprinkle a mixture of turbinado sugar and cinnamon on top for crunch.

Bake in the preheated oven for about 55 minutes, checking around 40 minutes to avoid over-browning; cover with foil if necessary.

Check the banana bread at 50 minutes; it should have a craggy top that is splitting open.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens