Pan de plátano con canela

Esta Pan de plátano con canela is a fall version of my favorite baking recipe. It’s a classic egg-free and dairy-free banana bread recipe with a crumb marbled with cinnamon dough and a crispy topping of cinnamon sugar.

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I love making funky and surprising banana bread recipes, like my Pan de plátano y jengibre, Pan de plátano y pistacho o Pan de plátano con chocolate y mantequilla de cacahuete. For winter, I wanted to combine my love for cinnamon with this classic recipe.

Believe me, this is absolutely delicious! With a combination of very moist and soft crumb and crunchy, crumbly topping, it’s the perfect dessert.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Pan de plátano con canela

This Cinnamon Banana Bread is a fall version of my favorite baking recipe. It's a classic banana bread recipe with a crumb marbled with cinnamon dough and a crispy topping of cinnamon sugar.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 50 minutos minutos

Tiempo Total: 1 horas. hr

Curso: Desayuno, Snack

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 169.3 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ½ taza de Plátano machacado - Notas 1
• ▢ ½ taza de Azúcar de caña sin refinar - Notas 2
• ▢ ⅓ taza de Aceite de coco derretido - Notas 3
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 1 ½ taza de Harina para todo uso - Notas 4
• ▢ ½ cucharadita de Salt
• ▢ 2 cucharaditas de Levadura en polvo
• ▢ ½ cucharadita de Bicarbonato de sodio

Cinnamon Batter

• ▢ 1 cucharada de Canela
• ▢ 2 cucharadas de Agua tibia

Topping – optional

• ▢ ¼ taza de Azúcar de caña sin refinar - Notas 2
• ▢ 1 cucharada de Harina para todo uso
• ▢ 1 cucharada de Aceite de Coco - suavizado
• ▢ 1 cucharadita de Canela

Instrucciones para la impresión en alta definición

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray. Set aside.
• In a large mixing bowl, mash the ripe bananas with a fork or the paddle attachment of your stand mixer until almost no lumps show. Measure 1 cup + 1/2 cup of mashed bananas. Sweep off the excess and freeze any extra for a smoothie later.
• Whisk in melted, cooled coconut oil, vanilla extract, sugar, and salt.
• In another bowl, whisk the flour, baking powder, and baking soda.
• Incorpora los ingredientes secos a los ingredientes húmedos y revuelve con una cuchara de madera o una espátula de silicona hasta que la masa tenga una consistencia homogénea.
• Divide the batter in half, place in two different bowls.
• In a small bowl, whisk the tablespoon of ground cinnamon with 2 tablespoons of hot water until well dissolved.
• In one of the bowl prepared before, stir in the cinnamon mixture to form the cinnamon batter. You now have two mixing bowls: one with cinnamon batter and one with plain banana batter.
• Fill the loaf pan alternating cinnamon and banana bread batter until the pan is full.
• Use a knife to swirl the batter 2-3 times to form a lovely effect on the banana bread.
• In a small mixing bowl, rub the coconut oil with flour, sugar, and cinnamon to form a crumb.
• Sprinkle the crumbs on top of the banana bread.
• Bake the bread for 45-55 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the bread comes out clean.
• Let it cool down on a wire rack for 2 hours before slicing.

Notas

notas 1: Equivalent to 3 large bananas or 4 medium ripe bananas, with black spots on the skin.

notas 2: Feel free to use unrefined cane sugar, but these types are darker in color and change the color of the banana bread.

Nota 3: You can also use any light-flavor oil you love, like light olive oil. 

notas 4: You can use the same amount of white spelt or white whole wheat flour. The recipe doesn’t work with almond flour or oat flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.

Almacenamiento: Store in a sealed container at room temperature for up to 3 days or up to 5 days in the fridge. It can be frozen and thawed the day before at room temperature.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Molde para pan de 9 cm x 5 cm

Mezclador de pie

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Nutrición

Servicio: 1rebanada | Calorías: 169.3kcal | Carbohidratos: 27.9g | Proteína: 1.9g | Grasa: 6.3g | Grasa saturada: 5.1g | Grasa poli-insaturada: 0.2g | Grasa monosaturada: 0.4g | Sodio: 216.4mg | Potasio: 131.7mg | Fibra: 1.3g | Azúcar: 12.4g | Vitamina A: 19IU | Vitamina C: 2.5mg | Calcio: 54mg | Hierro: 1mg | Magnesio: 12.3mg | Fósforo 38.3mg | Zinc: 0.2mg

Ingredientes y sustituciones

You only need a few wholesome ingredients for this recipe:

• Plátano machacado – Use very ripe bananas with brown spots for the sweetest flavor and moist texture. Overripe bananas, even with black spots, work best. You can ripen them quickly by placing them in a paper bag for 1-2 days or next to avocados.
• Sugar – Regular white sugar provides a classic taste and light color. For a richer flavor, try unrefined cane sugar or coconut sugar, which adds a hint of caramel and darker color.
• Aceite de Coco – Choose refined coconut oil for a neutral taste or unrefined (virgin) if you enjoy a subtle coconut flavor. Any mild-flavored oil, like light olive oil, can also work well. Then you also need some softened coconut oil for the topping.
• Extracto de vainilla – Vanilla adds flavor to enhance the banana and cinnamon taste.
• Harina para todo uso – White spelt or white whole wheat flour can also work, providing a similar texture. Avoid almond or oat flour, as they won’t yield the desired consistency. I use more flour to add a slight crunch to the topping. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.
• Levadura en polvo – Helps the bread rise, giving it a light, fluffy texture.
• Bicarbonato de sodio – Works alongside the baking powder for optimal rise and texture.
• Canela – Use freshly ground cinnamon if possible for the richest flavor but powder works just fine.

How to Make Cinnamon Banana Bread

This recipe is quite easy to make as you only need to make the batter once and split it. Here are photos of key steps to help you!

Mash your ripe bananas before measuring the quantity and placing them in a large mixing bowl.

Add the flour and other batter ingredients (but not the cinnamon ones).

Split the batter into two bowls. They don’t need to be exactly the same size.

Combine cinnamon and warm water in a small bowl and incorporate this in one of the bowls with dough.

Use an ice cream scoop to place alternate dollops of each dough in a loaf pan lined with parchment paper.

Use a skewer or stick to swirl the two batter without overly mixing them.

Combine the crumbly topping ingredients in a mixing bowl.

Crumble the topping on top of the unbaked batter.

Hornea el pan durante 45-55 minutos a 180 °C (350 °F).

You can then decorate the cake with some icing.

Consejos de repostería de Carine

I have a few more tips for you to make the best bread you can!

1. Madurez del plátano – Use bananas with plenty of brown spots for maximum sweetness and flavor.
2. Elección de aceite – Melted coconut oil gives a light tropical hint, but you can also substitute it with a neutral oil like light olive oil for a milder flavor.
3. Cinnamon Batter Swirling – To achieve a beautiful marbled effect, swirl the cinnamon batter gently using a knife. Overmixing will blend the layers rather than keeping them distinct.
4. Crispy Topping – For an extra crunch, the cinnamon-sugar topping is key! Rub the coconut oil well with the sugar and flour to create a crumbly texture before sprinkling.
5. Alternate Flours – If using spelt or whole wheat flour, the bread may be a little denser. For a gluten-free version, use a 1:1 gluten-free flour blend mixed with almond flour for a balanced texture.
6. Measuring the Bananas – After mashing, level off your banana measurement to ensure the right texture. Overly wet batter from too much banana can affect the bake.
7. Ingredientes a temperatura ambiente – Using room temperature bananas and melted-but-not-hot coconut oil helps the batter mix smoothly without solidifying any oils.
8. Consejos de almacenamiento – For best results, store at room temperature for up to 3 days in an airtight container or refrigerate for up to 5 days. Freeze any extra slices and thaw them in the fridge overnight or at room temperature the day you plan to eat them.

More Banana Bread Flavors

Pan de plátano y jengibre

Pan de plátano y pistacho

Pan de plátano y almendras

Pastel De Zanahoria Y Pan De Plátano