Cinnamon-Sugar Banana Bread: A Sweet, Spiced Twist on a Classic Favorite

Serving: Enjoy your cinnamon-sugar banana bread warm with a cup of coffee or tea, or top it with a dollop of whipped cream or a drizzle of honey for an extra indulgent treat.
Storage: Store any leftover banana bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 1 week or freeze slices for up to 3 months.
Variants:
Vegan Version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use dairy-free butter and non-dairy milk (like almond or oat milk).
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend, ensuring it includes xanthan gum or another binder.
Nut-Free Version: Omit the walnuts or replace them with chocolate chips or dried fruit like raisins or cranberries.
FAQ:
Q: Can I use frozen bananas for this recipe?
A: Yes, frozen bananas work great! Just thaw them completely and mash them before using them in the recipe.

Q: Can I make mini loaves with this recipe?
A: Absolutely! Divide the batter between mini loaf pans and bake for 30-40 minutes or until a toothpick comes out clean.

Q: What can I do if my banana bread is too dry?
A: To prevent dry banana bread, make sure you don’t overmix the batter and use ripe bananas for extra moisture. If you notice the bread is dry, try adding a tablespoon of yogurt or sour cream next time to keep it moist.

Cinnamon-Sugar Banana Bread is a delightful twist on the traditional recipe, offering a perfect balance of spice and sweetness. Whether you’re baking it for yourself or sharing it with loved ones, this bread is sure to bring comfort and joy with every slice!