Vanilla Cinnamon Banana Bread

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

A tender crumb, a nice hold when sliced, 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

Finish

  • 1 tbsp Bourbon vanilla sugar

Preparation

  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 then bake until the center is set but still soft.
  4. Let it settle gently (20 min)
    Let rest before slicing to keep a soft crumb and a more readable vanilla.

Why this recipe works

The banana gives the softness, the cinnamon gives the depth, and the vanilla bean keeps the aromatic signature.

Mistakes to avoid

Do not overwork the batter and do not overbake the cake, or the crumb will become dense.

Storage and serving

The banana bread holds well for two days wrapped. 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 gives the structure, the cinnamon signs the cake and the vanilla sugar helps the finish without reworking the whole base.

FAQ

Can the bean be replaced with extract?
Yes, but keep a little seeds or vanilla sugar in the finish if possible, for a clearer presence.
Can nuts be added?
Yes, in a small amount, so they do not take over from the vanilla and the cinnamon.

Sources