Ceylon Cinnamon Banana Bread

Method

1. Preheat the oven to 175°C (350°F). Grease and line a 900g loaf tin with parchment paper.
2. In a large bowl, mash the bananas with a fork until mostly smooth. Stir in the sugar, oil, eggs, and vanilla extract.
3. Add the flour, baking soda, Ceylon Cinnamon, and salt. Fold gently until just combined. Do not overmix.
4. Pour the batter into the prepared tin and smooth the top. Sprinkle a little extra cinnamon over the surface.
5. Bake for 50-55 minutes until a skewer inserted into the centre comes out clean. The top should be deeply golden and cracked.
6. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• Ceylon cinnamon has a delicate, floral sweetness that is distinctly different from common cassia cinnamon. It pairs beautifully with the natural sweetness of ripe bananas.
• The riper the bananas, the sweeter and more flavourful the bread. Look for bananas with lots of brown spots.
• Wrap tightly in cling film to keep moist. It stays fresh at room temperature for up to 3 days.

Serving Suggestions

Enjoy a thick slice warm with a smear of salted butter. It makes a lovely breakfast alongside coffee or pairs beautifully with a cup of chai. Toast leftover slices for an extra-crispy treat.