This super moist cinnamon banana bread features an irresistible crunchy cinnamon-sugar top that elevates a classic loaf. Cream cheese adds an extra layer of flavor and keeps the crumb tender and fluffy. Prep takes only about 15 minutes for a bakery-style homemade loaf that fills the house with warm, comforting aroma.
Banana bread has always been a comfort food for me, full of cozy memories. This cinnamon-sugar topped version is rich, moist and exceptionally tender — a slight twist on the classic that I think you’ll love.
Why We Love This Cinnamon Banana Bread Recipe
This cinnamon-sugar topped banana bread hits the sweet spot: familiar but improved. The cream cheese adds a subtle tang and extra moisture that makes the loaf feel special.
This cinnamon banana bread:
- is moist and tender without being gummy
- uses common pantry ingredients
- is a great way to use very ripe bananas
- delivers bakery-style flavor with minimal effort
- has a crunchy cinnamon sugar topping for extra texture and sweetness
Can’t wait to hear what you think of this one!
Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Use very ripe, brown bananas for the best sweetness and moisture. The darker they are, the better the flavor and texture.
- Vanilla bean paste brings extra depth; use it if you have it, otherwise vanilla extract works well.
- Bring butter, cream cheese and eggs to room temperature before mixing. Cold ingredients can make the mixture clumpy and affect texture.
Ways To Vary This Recipe
- Add-ins: Fold in chocolate chips, chopped walnuts or pecans, or raisins if you like mix-ins. The base recipe is lovely on its own, but add-ins work well.
- Spice variations: Try a pinch of cloves, allspice or pumpkin pie spice alongside the cinnamon and nutmeg for a different profile.
- Cinnamon-sugar layer: For extra cinnamon flavor, layer half the batter, sprinkle some cinnamon sugar, then add the rest of the batter and top with the remaining cinnamon sugar. Note this can change bake consistency, so keep an eye on baking time.
- Glaze: For a sweeter finish, cool the loaf slightly and drizzle a simple glaze made from about 1/2 cup powdered sugar and 1–2 tablespoons milk or cream.
Step-By-Step Instructions
Step 1: Preheat oven to 350°F. Line a 9.5×5 inch loaf pan with parchment paper. In a small bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg.
Step 2: In a medium bowl, use an electric mixer to beat the softened butter, cream cheese and sugars until smooth and creamy.
Step 3: Add the mashed bananas, eggs and vanilla to the creamed mixture and beat until incorporated.
Step 4: Gently stir the dry ingredients into the wet ingredients just until combined. Avoid over-mixing to keep the crumb tender.
Step 5: Remember: do not over-stir. Mix only until no streaks of flour remain.
Step 6: Pour the batter into the prepared loaf pan and smooth into an even layer.
Step 7: Mix the topping of cinnamon and sugar and sprinkle it evenly over the batter. Gently press it so it adheres before baking.
Step 8: Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely tent with foil to finish baking without burning. Cool 10–15 minutes before slicing.
Recipe Tips
If the top browns too quickly: tent with foil to prevent burning while the center finishes baking.
Don’t over-stir: Over-mixing activates gluten and can make banana bread gummy. Stir until the dry ingredients are just combined.
Measuring flour: If you don’t use a scale, aerate the flour by stirring, then spoon and level for more accurate measurement.
Resist adding extra banana: More banana doesn’t always improve moisture — it can make the batter too wet and cause uneven baking.
Storage
Store cooled banana bread in an airtight container at room temperature for 2–3 days, or refrigerate for 4–5 days. Refrigeration can help the crunchy topping stay crisp a bit longer.
To freeze, cool completely, wrap tightly in foil or place in an airtight container, and freeze up to 3 months. Thaw before serving.
Cinnamon Banana Bread
Ingredients
- 2 cups all-purpose flour (250 g)
- 1½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (113 g), softened
- 4 oz cream cheese, softened
- ⅔ cup packed brown sugar (134 g)
- ¼ cup granulated sugar (50 g)
- 1½ cups mashed banana (360 g), about 3–3½ bananas
- 2 large eggs, room temperature
- 1½ tsp vanilla bean paste or vanilla extract
Topping
- 3 Tbsp sugar
- ½ tsp cinnamon
Instructions
- Preheat oven to 350°F and line a 9.5×5 inch loaf pan with parchment paper.
- Whisk together flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, beat butter, cream cheese and sugars until smooth.
- Add mashed banana, eggs and vanilla and beat to combine. Stir dry ingredients into wet just until combined; do not over-stir.
- Pour batter into prepared pan and smooth the surface. Mix the cinnamon-sugar topping and sprinkle evenly over the batter, gently pressing so it adheres.
- Bake 50–60 minutes or until a toothpick comes out clean from the center. If the top browns too fast, tent loosely with foil. Cool 10–15 minutes before serving.
- Enjoy!
Notes
Storage: Store in an airtight container at room temperature for 2–3 days or refrigerate for 4–5 days. Cool completely before freezing; wrap tightly and freeze up to 3 months.
If the top browns too quickly: tent with foil while the center finishes baking.
Don’t over-stir: Mix just until dry ingredients are combined to avoid a gummy texture.
Measuring flour: Stir flour to aerate, then spoon and level if you don’t use a scale.
Nutrition
Calories: 345 kcal; Carbohydrates: 51 g; Protein: 5 g; Fat: 14 g. Nutrition values are approximate.
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