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Rotina Diária

Cakes

Cinnamon Banana Bread Recipe

Make this easy banana bread in one bowl with mashed ripe bananas, then top it with banana slices, sugar, and cinnamon. A delicious way to use overripe bananas.

  • Total time 1 h 10 min
  • Prep time 20 min
  • Oven time 40 min
  • Rest or chill time 10 min
  • Temperature 355 °F (180 °C)
  • Makes 12 servings, 20 x 30 cm pan
  • Difficulty Easy

This is the perfect cake for bananas that have gone past their prime: the more black spots on the peel, the sweeter and more fragrant they are—and the better the cake will taste. Mashed bananas replace some of the fat and keep the cake moist for days.

The top is covered with banana slices sprinkled with sugar and cinnamon. They caramelize slightly in the oven, creating a golden layer.

Ingredients

Amounts for 12 servings (12 servings, 20 x 30 cm pan).

Batter

Topping

For the pan

Equipment

  • Large bowl
  • Whisk
  • Knife and cutting board
  • Rectangular baking pan

Instructions

  1. Step 1 Prepare the pan and oven

    Preheat the oven to 180 °C. Grease the pan with butter and dust it with all-purpose flour.

    • 1 tablespoon butter for greasing
    • 1 tablespoon all-purpose flour for dusting

  2. Step 2 Mash the bananas

    In a bowl, mash the ripe bananas with a fork until they’re mostly smooth, with a few small chunks. Add the eggs, oil, and sugar, and whisk well.

    • 4 very ripe bananas
    • 3 eggs
    • 1/2 cup oil
    • 1 cup sugar

  3. Step 3 Add the dry ingredients

    Add the flour and cinnamon and stir just until no dry flour remains. Gently fold in the baking powder.

    • 2 cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 tablespoon baking powder

  4. Step 4 Add the topping

    Pour the batter into the pan. Slice the topping bananas thinly and arrange them on top in a single layer. Mix the topping sugar with the cinnamon and sprinkle over the banana slices.

    • 2 bananas
    • 2 tablespoons sugar
    • 1 teaspoon ground cinnamon

  5. Step 5 Bake

    Bake for about 40 minutes, until the edges are golden and a toothpick comes out clean. Let cool for about 10 minutes before slicing.

    About 40 min

Tips for success

  • Bananas with heavily spotted peels are best. If they’re still firm, the cake won’t be as sweet.
  • Half a cup of chopped walnuts or other nuts goes great with banana and cinnamon.
  • Have ripe bananas but no time to bake? Peel them, put them in a bag, and freeze them. Once thawed, they’ll be even easier to mash.

Substitutions

Sugar for the batter
Use the same amount of brown sugar for a darker cake with a caramel flavor.
All-purpose flour
You can replace up to half with oat flour or whole wheat flour; the cake will be denser.

How to store

Covered, it keeps for 2 days at room temperature or up to 5 days in the refrigerator. The banana slices on top darken over time, but the flavor stays the same.

Allergens

Contains: gluten, Dairy, Eggs.

Packaged ingredients may contain traces of other allergens. Always check the labels of the brands you use.

Published October 13, 2026. US measurements: 1 cup = 240 mL, 1 tablespoon = 15 mL, 1 teaspoon = 5 mL; 1 oz = 28 g.