Pain aux bananes et à la cannelle

Ce Pain aux bananes et à la cannelle 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.

Table des matières

+ Afficher plus- Afficher moins

I love making funky and surprising banana bread recipes, like my Pain d'épices et pain aux bananes, Pain aux bananes et aux pistaches, ou Pain aux bananes, chocolat et beurre de cacahuète. 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.

La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

Pain aux bananes et à la cannelle

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.

5 à partir de 12 votes

Impressions hors ligne Évaluation Enregistrer Sauvés!

Partager sur Facebook Pin Enregistrer dans l'e-mail

Temps de préparation: 10 minutes min

Temps de cuisson: 50 minutes min

Temps total: 1 heure hr

Plat: Petit-déjeuner, Collation

Cuisine: Américaine

Portions: 12 tranches

Calories: 169.3 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

1x2x3x

Ingrédients

US coutumier - Métrique

• ▢ 1 ½ tasse Banane écrasée - notes 1
• ▢ ½ tasse Sucre de canne non raffiné - notes 2
• ▢ ⅓ tasse Huile de coco fondue - notes 3
• ▢ 1 cuillère à café Extrait de vanille
• ▢ 1 ½ tasse Farine tout usage - notes 4
• ▢ ½ cuillère à café Le sel
• ▢ 2 Cuillères à café La levure chimique
• ▢ ½ cuillère à café de bicarbonate alimentaire

Cinnamon Batter

• ▢ 1 cuillerée à soupe La cannelle
• ▢ 2 Cuillères à soupe Eau tiède

Topping – optional

• ▢ ¼ tasse Sucre de canne non raffiné - notes 2
• ▢ 1 cuillerée à soupe Farine tout usage
• ▢ 1 cuillerée à soupe L'huile de noix de coco - adouci
• ▢ 1 cuillère à café La cannelle

Instructions de Pose et d'Entretien

• 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.
• Incorporez délicatement les ingrédients secs aux ingrédients liquides et mélangez à l'aide d'une cuillère en bois ou d'une spatule en silicone jusqu'à obtenir une pâte homogène.
• 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.

Remarques

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

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

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

Remarques 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 guide de conversion sans gluten.

Stockage: 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.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

Équipement

Moule à pain de 9 cm x 5 cm

Mélangeur sur socle

Partager sur Facebook Recette Pin

Alimentation

Servir: 1tranche | Calories: 169.3kcal | Glucides: 27.9g | Protéine: 1.9g | Graisse: 6.3g | Gras saturé: 5.1g | Graisses polyinsaturées: 0.2g | Gras monoinsaturés: 0.4g | Sodium: 216.4mg | Potassium: 131.7mg | Fibre: 1.3g | Sucre: 12.4g | Vitamine A: 19IU | Vitamine C: 2.5mg | Calcium: 54mg | Fer à repasser: 1mg | Magnésium: 12.3mg | Phosphore: 38.3mg | Zinc: 0.2mg

Ingrédients et substitutions

You only need a few wholesome ingredients for this recipe:

• Banane écrasée – 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.
• L'huile de noix 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.
• Extrait de vanille – Vanilla adds flavor to enhance the banana and cinnamon taste.
• Farine tout usage – 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 guide de conversion sans gluten.
• La levure chimique – Helps the bread rise, giving it a light, fluffy texture.
• de bicarbonate alimentaire – Works alongside the baking powder for optimal rise and texture.
• La cannelle – 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.

Cuire le pain pendant 45 à 55 minutes à 350 °F (180 °C).

You can then decorate the cake with some icing.

Conseils de pâtisserie de Carine

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

1. maturité de la banane – Use bananas with plenty of brown spots for maximum sweetness and flavor.
2. Choix d'huile – 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. Ingrédients à température ambiante – Using room temperature bananas and melted-but-not-hot coconut oil helps the batter mix smoothly without solidifying any oils.
8. Conseils de stockage – 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

Pain d'épices et pain aux bananes

Pain aux bananes et aux pistaches

Pain aux amandes et aux bananes

Gâteau aux carottes et pain aux bananes