Brown Sugar Cinnamon Banana Bread

6 Nov

This banana bread was sort of a process. Not that the actual making of it was long and drawn out. It was more the hoarding of super ripe, extra mushy bananas that became somewhat harrowing. First we only had four – but needed five – so we cleverly outwitted nature and jammed them in our freezer. Unfortunately, our freezer has the surprising and unpleasant habit of ejecting its contents or not closing all the way or opening every time you close the fridge. It does this last bit so sneakily that I got a nice whack to my occipital lobes the other day when I was putting away groceries. It was, to say the least, unpleasant. At last we procured the fifth banana, and promptly stuck that in the freezer, too, because it was the middle of the week, and we were far too busy for tasty banana bread. But the weekend arrived, the freezer was relieved of its frozen tropical contents, and a warm, cinnamony bread was whipped up in no time.

 Brown Sugar Cinnamon Banana Bread, adapted slightly from Running Ricig

for the bread
1 3/4 cup flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup sugar
2/3 cup brown sugar, packed
1 cup unsalted butter
2 eggs
2 Tbsp milk
5 overripe bananas, mashed
1 generous Tbsp cinnamon
for the topping
1/2 cup oatmeal
1/4 cup brown sugar
sprinkling of cinnamon

Step 1: Preheat oven to 345 degrees Fahrenheit.

Step 2: For the bread, melt the butter and mix with the sugar. Add in the eggs and milk, and mix some more.

Step 3: Add the flour, baking soda, baking powder, and salt. Mix in the cinnamon.

Step 4: Add in the mushed bananas, and mix until combined.

Step 5: Pour the batter into a greased loaf pan and top with cinnamon, brown sugar, and oats. Bake 1 hour.

Into the oven!

Step 6: Let cool in pan, and then enjoy!

9 Responses to “Brown Sugar Cinnamon Banana Bread”

  1. Jesica @ Pencil Kitchen November 7, 2011 at 1:23 am #

    cinnamon banana.. Just so warm!

  2. sprinklsandglittr November 7, 2011 at 5:31 am #

    What a great combo..cinnamon and bananas..yum! 🙂

    • chefroommate November 7, 2011 at 9:20 am #

      Hope you get a chance to make this banana cinnamon combo yourselves, Jesica and Sprinkls. Thanks for stopping by!

  3. Emily November 7, 2011 at 6:31 pm #

    LOOKS DELICIOUS!

    I might be crazy – but I don’t see the butter in the ingredients, but it is in the instructions. I’d love to make this – let me know the missing amount!!

    • chefroommate November 7, 2011 at 8:44 pm #

      Hi Emily! You’re right, butter was missing from the list of ingredients. Thanks for letting me know. You need 1 cup unsalted butter. The correction has been made in the recipe as well. Enjoy the banana bread!

  4. Rachel November 26, 2011 at 1:52 pm #

    THIS BREAD IS SO GOOD. seriously. everyone go make it right now.
    thanks for the recipe!!

  5. ATasteOfMadness February 27, 2012 at 10:47 pm #

    This looks gorgeous! I love banana bread, and I have to make one at least once a month. I will definitely try this one out, thank you for the recipe!

Trackbacks/Pingbacks

  1. Cinnamon Banana Bundt Cake « Bird + Fox : Blog - December 2, 2011

    […] topping (optional) quality dark chocolate (mine was from Trader Joe’s, the big bars! I used about a third of it) extra soy milk 1. Preheat oven to 345˚ Fahrenheit. Butter the bundt pan generously and then sprinkle the millet seeds onto the bottom. You don’t have to use the millet seeds, but I choose to use it a lot in straight-forward bread recipes because it gives a nice texture and tastes really good to me. I definitely recommend it. 2. For the bread, melt the butter and mix with the sugar. Add in the eggs, oil, and soy milk, and mix some more. 3. Add the flour, baking soda, baking powder, and salt. Mix in the cinnamon, flax seeds, and vanilla extract. 4. Add in the mushed bananas, and mix until combined. 5. Pour the batter into the pan. Bake for one hour or until a nice brown on top. 6. Let it cool in pan completely! Previous experiences have taught me to not be impatient because it will stick if you try to take it out too soon. I was in a little bit of a rush when I made this so even I didn’t wait long enough! But it wasn’t too bad and I salvaged it. But just in case your sides stick to the pan: if you choose to do the chocolate topping, you can just pour it over and nobody will ever notice any “mistakes” :] 7. The topping is very easy and I definitely recommend it, especially if this is one of the few times of the year that you decide to make something with this much chocolate! I’ve been waiting to make this again. Banana and chocolate are so good together! So you want to get a medium sized pot, fill it water between a third and a half of the pot — depending on how big your bowl is that you’ll put inside it to melt your chocolate. Over low-medium heat, drop in your dark chocolate chunks into the bowl (make sure it’s a bowl that can be in boiling water and over heat) and add soy milk slowly to help it melt. I did about a tablespoon or two at a time. Stir constantly. Keep adding until it reaches a consistency and color that you like. That’s it! 8. Take your cooled bundt cake out of the pan (preferably before you start the chocolate), millet side up, and then pour the warm dark chocolate over it. I only used a third of the big chocolate bar but it was more than plenty as you can see! Cut a slice and enjoy :] Recipe adapted from: Things My Roommate Makes […]

  2. Warm, Moist Banana Breads That’ll Get You Baking | Yummly - February 24, 2012

    […] Brown Sugar Cinnamon Banana Bread (from Things My Roommate Makes) […]

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