Vanilla cinnamon banana bread

A soft banana bread with vanilla and cinnamon, perfect for using up very ripe bananas.

A tender crumb, clean slices and a vanilla that accompanies the banana without overpowering it.

Ingredients

Base

  • 3 very ripe bananas
  • 120 g melted butter
  • 2 eggs
  • 90 g brown sugar
  • 220 g flour
  • 1 tsp baking soda
  • 1 pinch fine salt
  • 1 Bourbon vanilla bean
  • 1 tsp Madagascar cinnamon

Finishing

  • 1 tbsp Bourbon vanilla sugar

Method

  1. Mash the bananas and open the vanilla (5 min)
    Mash the bananas, scrape the bean and mix the pulp, seeds and still-warm melted butter.
  2. Build the batter (5 min)
    Add the eggs, sugar, flour, baking soda, salt and cinnamon. Mix just enough to get a smooth batter.
  3. Bake without drying it out (50 min)
    Pour into a lined pan, dust lightly with vanilla sugar and bake until the center is set but still moist.
  4. Let it settle gently (20 min)
    Let rest before slicing to keep a soft crumb and a clearer vanilla note.

Why this recipe works

The banana makes it moist, the cinnamon adds relief, and the vanilla bean keeps the aromatic signature.

Mistakes to avoid

Do not overwork the batter or overbake the loaf, or the crumb will compact.

Storage and serving

Banana bread keeps well for two days wrapped in film. Warm it slightly to wake up the vanilla.

Tips

  • Banana: The riper the banana, the more you can reduce the sugar.
  • Baking: Stop as soon as the blade comes out with a few moist crumbs.

Recommended Vanille Désiré products

The bean provides the structure, the cinnamon signs the loaf and the vanilla sugar helps the finish without redoing the whole base.

FAQ

Can the bean be replaced with extract?
Yes, but if possible keep a few seeds or some vanilla sugar as a finish for a clearer presence.
Can walnuts be added?
Yes, in small amounts, so they do not overpower the vanilla and cinnamon.

Sources