Cinnamon Banana Bread Recipe - My WAHM Plan

Cinnamon Banana Bread Recipe

The temperatures are starting to fall here in middle Tennessee and I’m so ready for all things fall! This is a nesting season for me and lots of you I’m sure, which means I’ll be talking more about cleaning, cooking, decorating and baking! My oldest daughter was home for fall break this past weekend, and we had planned on baking pumpkin bread, so as I hurried through grocery shopping, I picked up a can of regular pumpkin. Or so I thought. Read on to see how this oops became a tasty recipe and a lot of fun!

Cinnamon Banana Bread:



Cinnamon Banana Bread recipe


On Sunday morning, Tera and I got out a bunch of cookbooks and recipe magazines and started looking for a pumpkin bread recipe. Fate must have stepped in when we chose a 2011 Better Homes and Gardens Prizewinning Recipes entitled Pumpkin Banana Bread. We got out all our ingredients, including the can of pumpkin, preheated the oven, greased our baking sheets and set about happily putting together this recipe. 


When it comes to baking, my girls and I tend to do a lot of talking and laughing, so it wasn’t until it came time to add the pumpkin and I was opening the can that noticed it was not regular pumpkin! It was Pumpkin Pie spiced pumpkin so our bread recipe would have way too many spices if I used it. Thinking on her feet like a true baker, my daughter, said let’s just add more banana and bake it and see how it turns out. 


It turned out to be one of the most flavorful, moist and true fall-like banana loaves of bread we’ve ever had! It was a very happy mistake. One I’m happy to share with you today.


Flavorful and moist Cinnamon banana bread


Cinnamon Banana Bread Recipe:

Prep: 25 minutes/ Bake: 50 minutes /Oven: 350 ° F / Makes 2 loaves (32 slices)

Ingredients: 

  • 1 cup sugar
  • 1 cup dark brown sugar *original recipe calls for 2 cups regular sugar, but I add this because I like the taste and color in loaves of bread*
  • 2/3 cup cooking oil
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 ¼ teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2/3 cup water
  • 1 cup mashed ripe bananas (2 large) * original recipe calls for a half cup


Omitted from the original recipe is 1 15 ounce can pumpkin and ¾ cup toasted, chopped pecans



Directions:

  • Preheat oven to 350 ° F.  Grease the bottom and ½ inch up the sides of two 9x5x3 inch loaf pans, set aside.
  • In a bowl beat sugar and oil with an electric mixer on medium until combined. Add eggs, one at a time, beating well after each addition.
  • In a bowl, combine flour, baking soda, salt, baking powder, cinnamon, and ginger.
  • Alternately add flour mixture and water to sugar mixture, beating after each addition.
  • Beat in banana.
  • Spoon batter into prepared pans.
  • Bake for 50 to 60 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans 10 minutes.
  • Remove from pans.
  • Cool loaves on wire racks, or serve warm with butter.

Serve Cinnamon Banana Bread warm with butter




The whole house smelled heavenly while this bread was baking so we couldn’t wait for it to be cooled enough to cut and serve. Isn’t it pretty bread?


We served ours warm with butter and enjoyed it with afternoon tea and coffee. This Cinnamon banana bread would be perfect for brunch, or an after-school snack. 


Yummy buttered Cinnamon banana bread



I hope you’ll try our recipe. If you do, please let me know in comments here on the blog, or on my social channels! Follow me on Facebook/Twitter/Instagram/Pinterest.




Please share in comments: Have you ever had to change a recipe you were making because of a wrong ingredient?

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