While I’ve been cooking since I was 20, baking has always been kinda intimidating to me. It is far less forgiving than cooking. If I mess up a dish I’m cooking, it’s pretty likely that I can figure out how to salvage it! Baking though, is as much science as it is an art and I have always been in awe of the people that can take flour, sugar, eggs and a few other ingredients and create something as wonderful as homemade bread.
Because there is something extra-special and homey about homemade bread, isn’t there? And it’s something that I nearly idolized. So when I decided to FINALLY try to learn to bake something a couple of years ago, I looked around a lot for a homemade bread recipe that didn’t seem quite so intimidating. Enter Cinnamon Quick Bread! This cinnamon bread quickly (pun unintended but wonderful) became one of my favorite recipes and a must-have for my breakfast!
But as I started to get more invested in my fitness goals, I realized that the cinnamon bread I loved was actually pretty terrible for me 🙁 As you can imagine, I was pretty disappointed! So I set out to learn more about baking substitutions and began experimenting. Now, I am by no means a master baker! I still have a lot to learn about baking in general and can’t wait to get better at it! But I’m thrilled to say that, after many many versions and changes, this recipe is about as healthy as I can make it and still is SO tasty!
Some highlights of this cinnamon bread:
It still has that cinnamon sugar goodness with less than 1 cup of sugar in it overall!
No butter in the recipe at all!
Easy to make! Only takes around 20 minutes to mix up, then immediately into the oven to bake!
Stores great! Toasts up perfect from the fridge and also freezes well!
Dense and filling, one slice is the perfect addition to your breakfast!
To start, preheat your oven to 350. Get your base ingredients into the mixing bowl: 2 very ripe bananas, 1/2 c sugar, 2 eggs, and 3 tsp vanilla essence. Mix well.
Add in 2 cups unsweetened almond milk and 2 tbsp lemon juice. Mix.
Add in your 4 cups of whole wheat flour, 1 cup at a time. Scrape sides of bowl between each cup. After adding the last cup of flour, add in 2 tsp baking soda. Make sure all ingredients are mixed well.
Mix together your cinnamon sugar – 1/4 c sugar and 3 tsp cinnamon. Grease your 2 loaf pans well with cooking spray.
Add roughly 1/3-1/2 of batter to your loaf pans, trying to split evenly between them (I am terrible at doing this evenly, so don’t worry if it’s not perfect!). Sprinkle most of cinnamon sugar mixture over the batter, splitting between the two pans. Leave a small amount to sprinkle over the top.
Add the rest of the batter to the pans. Sprinkle with remaining cinnamon sugar. Take knife and swirl the batter.
Bake for 1 hr. Remove from oven and let rest in the pans for 20 min. Then cool cinnamon bread on racks. Enjoy! Tastes great warm from the oven or toasted later on!
Store in pantry for up to 1 week. Can store in fridge for least 2 1/2 weeks. Freezes great!
What is your favorite type of bread to make? I would love to hear your thoughts, so please leave a comment below!
Have you tried this recipe? I would love to hear how it went, so feel free to leave me some feedback!
In your mixing bowl, add bananas, eggs, 1/2 cup sugar and vanilla essence. Mix on low until combined. Add unsweetened almond milk, then lemon juice; continue mixing on low.
One cup at a time, slowly add whole wheat flour while mixing on low, scraping sides of bowl between each cup. After adding the last cup of flour, add the baking soda. Scrape the sides of the bowl, then mix on low briefly to fully combine.
Mix 2 tbsp sugar and the cinnamon to make a cinnamon sugar mixture.
Spray two loaf pans with cooking spray. Put 1/2 of the batter (or a little less) into the loaf pans; 1/4 in each pan. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan.
Add remaining batter to pans, then sprinkle with last of the cinnamon topping. Swirl with a knife.
Bake at 350 for 1 hr or until toothpick comes out clean. Cool in pan for 15-20 minutes before removing from pan to cooling rack.
Nutrition: 109 calories
Total Fat 1 g
Total Carbs 24 g - 2 g Dietary Fiber, 10 g Sugar
Protein 3 g
Nutritional Information is for 1 slice. Each loaf, for us, comes to 14 slices.