Detta Kanel-bananbröd 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.
I love making funky and surprising banana bread recipes, like my Pepparkaks-bananbröd, Pistage-bananbröd, eller Bananbröd med choklad och jordnötssmör. 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.
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Kanel-bananbröd
Innehållsförteckning
- 1 ½ kopp Mosad banan - 1 anteckningar
- ½ kopp Oraffinerat rörsocker - 2 anteckningar
- ⅓ kopp Smält kokosolja - 3 anteckningar
- 1 tesked Vanilj extrakt
- 1 ½ kopp Heltäckande mjöl - 4 anteckningar
- ½ tesked Salt
- 2 teskedar Bakpulver
- ½ tesked Bakpulver
Cinnamon Batter
- 1 matsked Kanel
- 2 matskedar Ljummet vatten
Topping – optional
- ¼ kopp Oraffinerat rörsocker - 2 anteckningar
- 1 matsked Heltäckande mjöl
- 1 matsked Kokosolja - mjuknat
- 1 tesked Kanel
Instruktioner
- 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.
- Vänd ner de torra ingredienserna i de våta ingredienserna och rör om med en träsked eller silikonspatel tills smeten är jämn.
- 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.
Anmärkningar
Utrustning
Kostrådgivning
Ingredienser och ersättningar
You only need a few wholesome ingredients for this recipe:
- Mosad banan – 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.
- barn – 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.
- Kokosolja – 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.
- Vanilj extrakt – Vanilla adds flavor to enhance the banana and cinnamon taste.
- Heltäckande mjöl – 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 till glutenfri konvertering.
- Bakpulver – Helps the bread rise, giving it a light, fluffy texture.
- Bakpulver – Works alongside the baking powder for optimal rise and texture.
- Kanel – 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.
Grädda brödet i 45–55 minuter i 180 °C.
You can then decorate the cake with some icing.
Carines baktips
I have a few more tips for you to make the best bread you can!
- Bananmognad – Use bananas with plenty of brown spots for maximum sweetness and flavor.
- Oljeval – 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.
- 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.
- Krispig 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.
- 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.
- 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.
- Rumstempererade ingredienser – Using room temperature bananas and melted-but-not-hot coconut oil helps the batter mix smoothly without solidifying any oils.
- Förvaringstips – 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.
Oh my, it’s now on my list of favorite recipes. So delish!!!