Cinnamon Sugar Banana Bread

Super moist & delicious banana packed loaf topped with our crunchy Cinnamon Sugar! Perfect for using up ripe bananas and showing off your favorite Steel City Salt Co goodies:)

Serves 8 to 10
Prep time 10 minutes
Bake time 55 to 65 minutes
Pan 9 x 5 inch loaf pan

Ingredients

For the banana bread

• 1½ cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 1 teaspoon Vietnamese Cinnamon
• ½ cup packed brown sugar
• ¼ cup white granulated sugar
• ½ cup unsalted butter, melted and cooled to warm
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 to 4 very ripe bananas, mashed, about 1½ cups
• ½ cup sour cream or Greek yogurt

Optional

• ½ cup chocolate chips
• ½ cup chopped walnuts or pecans

For the topping

• 2 to 3 tablespoons Cinnamon Sugar

Instructions

1. Prep the pan and oven
   Preheat oven to 350°F. Grease a 9 x 5 inch loaf pan or line it with parchment.
2. Mix the dry ingredients
   In a medium bowl whisk together flour, baking soda, salt and cinnamon. Set aside.
3. Mix sugars and butter
   In a large bowl whisk the melted butter with the brown sugar and white sugar until smooth and glossy. The butter should be warm, not hot.
4. Add eggs and vanilla
   Whisk in the eggs, one at a time, then whisk in the vanilla until the mixture is smooth.
5. Add bananas and sour cream
   Stir in the mashed bananas and the sour cream or Greek yogurt until everything is fully combined.
6. Combine wet and dry
   Add the dry ingredients to the bowl and fold gently with a spatula just until no dry flour remains. If using chocolate chips or nuts, fold them in now. Avoid over mixing so the bread stays tender.
7. Pan and top
   Pour the batter into the prepared loaf pan and smooth the top. Generously sprinkle Cinnamon Sugar all over the surface of the batter to create a crunchy, sweet crust.
8. Bake
   Bake at 350°F for about 55 to 65 minutes. The top will be deep golden and a toothpick inserted in the center should come out with moist crumbs, not wet batter. If the top is browning too quickly toward the end, you can loosely tent with foil.
9. Cool and slice
   Let the banana bread cool in the pan for about 10 minutes. Remove to a wire rack and cool before slicing. The Cinnamon Sugar crust will stay crackly and the inside will be super moist.