Ceylon Cinnamon Banana Bread

This banana bread uses Ceylon cinnamon where most recipes call for cassia, and the difference is noticeable. The bread is moister, the cinnamon aroma is more delicate and floral, and the overall flavour feels more layered — warm without being sharp. It takes about 15 minutes to prepare and just over an hour to bake.

Ingredients

• 3 very ripe bananas, mashed
• 1½ tsp Ceylon cinnamon powder
• ¼ tsp ground cardamom (optional, but recommended)
• 80ml melted butter or neutral oil
• 150g brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 200g plain flour
• 1 tsp baking soda
• ½ tsp salt

Method

Step 1. Preheat your oven to 175°C (350°F). Grease a 900g / 2lb loaf tin and line with baking paper.

Step 2. In a large bowl, mash the bananas until smooth. Add the melted butter and sugar and mix well. Beat in the eggs and vanilla.

Step 3. Sift the flour, baking soda, salt, Ceylon cinnamon, and cardamom into the wet mixture. Fold gently until just combined. Do not overmix.

Step 4. Pour into the prepared tin. For extra aroma, dust the top with a little extra Ceylon cinnamon powder before baking.

Step 5. Bake for 55 to 65 minutes, until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover loosely with foil for the final 15 minutes.

Step 6. Cool in the tin for 10 minutes, then turn onto a wire rack. Best sliced when fully cooled.

Used in This Recipe

Ceylera Reserve Ceylon Cinnamon Powder

Single-origin from Sri Lanka. Lighter and sweeter than cassia. The difference is obvious in baking.

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