Brown Sugar Cinnamon Banana Bread – Cozy, Moist, and Easy

If you love banana bread that’s soft, fragrant, and just sweet enough, this version might become your new go-to. It leans into warm spices and caramel notes thanks to brown sugar and cinnamon. The batter comes together in minutes, and the loaf bakes up tender with a crackly, golden top.

It’s the kind of recipe you’ll make when you have spotty bananas on the counter and want something comforting without fuss.

Print Recipe

Brown Sugar Cinnamon Banana Bread - Cozy, Moist, and Easy

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Servings: 10 servings

Ingredients

• 3 large very ripe bananas
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 3/4 cup packed light or dark brown sugar
• 2 large eggs, room temperature
• 1/3 cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips
• Optional topping: 2 tablespoons brown sugar mixed with 1/2 teaspoon cinnamon

Instructions

• Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with a parchment sling for easy removal.
• Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps. You should have about 1 1/3 to 1 1/2 cups.
• Whisk the wet ingredients: Add melted butter, brown sugar, eggs, yogurt or sour cream, and vanilla.Whisk until well combined.
• Combine the dry ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon until evenly mixed.
• Bring it together: Add the dry ingredients to the wet. Stir gently with a spatula until just combined. If using nuts or chocolate chips, fold them in now.Do not overmix.
• Pan and top: Pour batter into the prepared pan. Smooth the top. Sprinkle with the optional brown sugar–cinnamon topping for a slight crunch.
• Bake: Bake 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.Tent with foil after 45 minutes if the top browns too quickly.
• Cool: Let the loaf cool in the pan for 10–15 minutes. Lift out using the parchment and cool completely on a rack before slicing.

What Makes This Recipe So Good

• Deep flavor: Brown sugar adds a caramel-like richness that plays beautifully with cinnamon and banana.
• Moist texture: Melted butter and ripe bananas keep the crumb soft and tender—never dry.
• Simple method: No mixer needed; just two bowls and a whisk.
• Reliable rise: A combo of baking soda and a touch of yogurt or sour cream gives a light, bakery-style loaf.
• Versatile: Easy to adapt with nuts, chocolate chips, or a cinnamon-sugar swirl.

Shopping List

• 3 large very ripe bananas
• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 3/4 cup packed light or dark brown sugar
• 2 large eggs, room temperature
• 1/3 cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1/2 cup chocolate chips
• Optional topping: 2 tablespoons brown sugar mixed with 1/2 teaspoon cinnamon

Step-by-Step Instructions

1. Prep the pan and oven: Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
2. Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps. You should have about 1 1/3 to 1 1/2 cups.
3. Whisk the wet ingredients: Add melted butter, brown sugar, eggs, yogurt or sour cream, and vanilla.

   Whisk until well combined.

4. Combine the dry ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon until evenly mixed.
5. Bring it together: Add the dry ingredients to the wet. Stir gently with a spatula until just combined. If using nuts or chocolate chips, fold them in now.

   Do not overmix.

6. Pan and top: Pour batter into the prepared pan. Smooth the top. Sprinkle with the optional brown sugar–cinnamon topping for a slight crunch.
7. Bake: Bake 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

   Tent with foil after 45 minutes if the top browns too quickly.

8. Cool: Let the loaf cool in the pan for 10–15 minutes. Lift out using the parchment and cool completely on a rack before slicing.

How to Store

• Room temperature: Wrap tightly or store in an airtight container for up to 3 days.
• Refrigerator: Keeps well for 5–6 days. Bring slices to room temp or warm briefly before eating.
• Freezer: Wrap the whole loaf or individual slices in plastic, then foil, or place in a freezer bag.

  Freeze up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.

Benefits of This Recipe

• Budget-friendly: Uses pantry staples and ripe bananas you might otherwise toss.
• Kid-approved: Familiar flavor, soft crumb, and a hint of cinnamon make it a crowd-pleaser.
• Meal prep friendly: Freezes beautifully and makes quick breakfasts or snacks.
• Less equipment: No mixer, no fancy steps—just bowls and a whisk.

Pitfalls to Watch Out For

• Underripe bananas: Yellow or green bananas won’t deliver the same sweetness or moisture. Wait until they’re heavily speckled.
• Overmixing: Stir just until you don’t see dry streaks.

  Overmixing can make the loaf dense and tough.

• Wrong pan size: A smaller pan may cause overflow and a gummy center. Use a standard 9×5-inch loaf pan.
• Cutting too soon: Slicing while hot can make the loaf crumble. Let it cool to set the crumb.

Recipe Variations

• Cinnamon Swirl: Layer half the batter, sprinkle 2 tablespoons brown sugar mixed with 1 teaspoon cinnamon, then add the rest of the batter and swirl lightly with a knife.
• Nutty Crunch: Fold in 1/2–3/4 cup toasted walnuts or pecans and sprinkle extra on top.
• Chocolate Chip: Add 1/2 cup semisweet or dark chocolate chips for a dessert-style loaf.
• Maple Twist: Replace 2 tablespoons of brown sugar with pure maple syrup and add a pinch of nutmeg.
• Whole Wheat Boost: Swap 1/2 cup of the all-purpose flour for whole wheat flour; add 1 tablespoon milk if the batter seems thick.

FAQ

Can I use frozen bananas?

Yes.

Thaw them completely, drain excess liquid, and mash. They’ll be extra soft and sweet, which works great here.

What if I don’t have yogurt or sour cream?

Use 1/4 cup milk plus 1 teaspoon lemon juice or vinegar, let it sit 5 minutes, then add to the batter. The acidity helps activate the baking soda.

How do I know when it’s done?

Look for a deep golden top and a toothpick that comes out clean or with a few moist crumbs.

If the center jiggles or the toothpick is wet, bake longer and check every 5 minutes.

Can I reduce the sugar?

You can lower the brown sugar to 1/2 cup. The loaf will be less sweet but still moist thanks to the bananas and yogurt.

Can I make muffins instead?

Absolutely. Divide batter into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.

Wrapping Up

Brown Sugar Cinnamon Banana Bread delivers cozy flavor with minimal effort.

It’s tender, warmly spiced, and perfect for breakfast, snacks, or gifting. Keep this recipe handy for those extra-ripe bananas, and make it your own with a swirl, nuts, or chocolate. One bowl, big flavor, and reliable results—just the way homemade should be.