Cinnamon Banana Almond Breakfast Loaf

Name: Cinnamon Banana Almond Breakfast Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 3 ripe bananas; 1/3 cup melted coconut oil; 1/2 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup all-purpose flour; 1/2 cup chopped almonds

Highlighted under: Baking & Desserts

I absolutely love making this Cinnamon Banana Almond Breakfast Loaf! It’s the perfect way to use up ripe bananas while filling my kitchen with a warm and inviting aroma. The combination of cinnamon and almond gives it a wonderful depth of flavor that makes each bite a delightful experience. Whether I’m enjoying a slice with my morning coffee or serving it at brunch, this loaf never fails to impress. I particularly appreciate how easy it is to put together, making it a go-to recipe for busy mornings.

Created by

Blair Hudson

Last updated on 2026-01-15T14:34:20.640Z

When I first baked this loaf, I was amazed by how fragrant and comforting the kitchen felt. The aroma of cinnamon blended with sweet bananas immediately lifted my spirits. I remember experimenting with different nuts and landed on almonds, which added a delightful crunch that perfectly complemented the softness of the loaf.

One tip I discovered along the way is that using very ripe bananas truly enhances the sweetness and moisture of the loaf. I often mash the bananas until nearly smooth, but leaving some small chunks can add an interesting texture. This recipe is so flexible; you can easily adjust spices or add chocolate chips for an extra treat!

        Why You’ll Love This Recipe
        Moist and flavorful, with a perfect blend of spices
Healthy option packed with wholesome ingredients
Easy to make and great for meal prep

      

Understanding the Ingredients

The star of this Cinnamon Banana Almond Breakfast Loaf is undoubtedly the ripe bananas. They not only add moisture and natural sweetness but also contribute to the loaf’s rich flavor. As bananas ripen, their starch converts into sugars, so the riper they are, the sweeter your loaf will become. Aim for bananas with lots of brown spots for optimal sweetness and flavor.

Coconut oil plays a crucial role as well. It not only adds a subtle hint of coconut flavor but also keeps the loaf moist and tender. If you're looking for a substitute, melted unsalted butter works wonderfully, providing a slightly richer taste. Remember, the fat content from coconut oil or butter is essential for achieving that desirable soft texture.

Perfecting the Baking Process

Mixing the batter is a delicate task; overmixing can lead to a dense loaf. When combining wet and dry ingredients, gently fold them together until just incorporated. It’s okay if some flour pockets remain, as they will hydrate during baking. Aim for a batter that’s thick, smooth, and slightly lumpy, which will yield a light, airy loaf once baked.

Baking times can vary based on your oven and the material of your loaf pan. A metal pan might cook faster than a glass one, so check for doneness a few minutes early. The loaf is ready when it has a golden-brown crust and a toothpick inserted into the center comes out clean. If the edges are browning too quickly, cover the top with foil to prevent burning while allowing the center to finish baking.

Ingredients

For the Loaf

3 ripe bananas
1/3 cup melted coconut oil
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup all-purpose flour
1/2 cup chopped almonds

Mix all ingredients and prepare for baking!

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Combine wet ingredients

In a mixing bowl, mash the ripe bananas, then mix in the melted coconut oil, sugar, egg, and vanilla extract until well combined.

Mix dry ingredients

In another bowl, whisk together the baking soda, cinnamon, salt, and flour.

Combine mixtures

Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix. Stir in the chopped almonds.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve

Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy your homemade Cinnamon Banana Almond Breakfast Loaf!

Pro Tips

For added flavor, consider adding a handful of dark chocolate chips or a swirl of nut butter before baking.

Storage and Make-Ahead Tips

To keep your breakfast loaf fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its life, consider freezing individual slices. Wrap each slice in plastic wrap and then place them in a freezer bag to avoid freezer burn. The loaf maintains its flavor for up to three months when frozen.

When you’re ready to enjoy a frozen slice, simply remove it from the freezer and let it thaw at room temperature or pop it in the toaster for a quick warm-up. This makes it an excellent option for busy mornings when you want something homemade but quick!

Serving Suggestions and Variations

This Cinnamon Banana Almond Breakfast Loaf pairs beautifully with a spread of almond butter or cream cheese for an added richness in flavor. Ripe slices are also delightful when warmed and served alongside a dollop of Greek yogurt or a drizzle of honey for a tasty morning boost.

For those looking to switch it up, consider adding chocolate chips or dried fruits like cranberries for extra texture and sweetness. You can also experiment with spices—adding a pinch of nutmeg or cardamom can yield a unique twist, enhancing the warm, aromatic qualities of the loaf.

Questions About Recipes

→ Can I use frozen bananas?

Absolutely! Just thaw them completely and drain any excess liquid before mashing.

→ Can I replace the sugar with a healthier option?

Yes, you can use honey or maple syrup, but adjust the flour to maintain consistency.

→ How should I store the leftover loaf?

Wrap it in plastic wrap and store at room temperature for up to 3 days or refrigerate for a week.

→ Can I freeze the loaf?

Yes, slice the loaf and freeze in airtight containers. It should last up to 3 months.