Fall-tastic Cinnamon Nutmeg Banana Bread Recipe

I love bananas and nearly always pick up a bunch while at the store, but I don’t always get around to eating them…and so they brown. They brown and brown and when they are about 10 seconds away from attracting pesky little fruit flies I mash them up and make banana bread.

This go round I made my fall banana bread recipe.

What? You don’t have seasonal banana bread recipes? How can this be?

In the winter I make this delightful chocolate marbled banana bread. In the spring, I make a nice light, fluffy bread (I will have to blog that recipe this next year). I’ve relied on this super-yummy coconut banana bread with lime glaze from the Our Best Bites girls for a couple years now.

I digress…Back to my fall-tastic cinnamon nutmeg banana bread.

This bread is full of goodness, but it’s the cinnamon and nutmeg that really give this recipe its fall flavor.

Print Recipe

Cinnamon Nutmeg Banana Bread

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Servings: 2 large loaves

Ingredients

• 2 c. sugar
• 2.5 c. flour
• 1 tsp. salt
• 1 tsp. soda
• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 1/2 tsp. baking powder
• 1 c. oil
• 3 eggs
• 2 c. banana 3-4 over ripe
• 1 tsp. vanilla

Instructions

• Mix together sugar, flour, salt, soda, cinnamon, nutmeg and baking powder.
• In a separate bowl mix oil, eggs, bananas and vanilla.
• Mix the dry and wet ingredients together.
• Fill bread pans about 2/3 full.
• Bake in the oven at 350 for one hour. (I love all things mini including bread loaves. I cook those for about 35-40 min.)

The first time I made this recipe I actually had thought I burned it, but really the cinnamon and nutmeg just create a darker bread than you might typically be used to. Don’t worry when it’s a touch darker. Wait until you can poke it with a toothpick and have it come out clean before you pull it out of the oven. 

Do you have a favorite banana bread recipe? If yours is a must try, I hope you will share it!