Simple, Moist Banana Bread with Cinnamon Oil


This banana bread couldn't be easier to make and is my boys absolute favorite - I now have to leave 4 bananas out to ripen every week to make it for them!

This recipe contains doTERRA Cinnamon Bark, which supports healthy metabolic function and helps maintain a healthy immune system when taken internally.*


PREP TIME: 20 mins COOK TIME: 60 mins TOTAL TIME: 120 mins


  • 2 cups all-purpose flour 
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 drops doTERRA Cinnamon oil, or 1 tsp ground cinnamon
  • 115g unsalted butter, softened to room temperature
  • 1/2 cup brown or Musovado sugar
  • 2 large eggs, at room temperature
  • 1/3 cup Greek or plain yogurt or sour cream (I use Greek yogurt)
  • 2 cups mashed bananas (about 4 large ripe bananas)
  • 1 teaspoon pure vanilla extract
  • optional: 3/4 cup (100g) chopped pecans or walnuts



  1. Adjust the oven rack to the lower third position and preheat the oven to 170°C (340°F). Grease a 9×5-inch loaf pan or silicone mold or coat with nonstick spray. Set aside.
  2. Whisk the flour, baking soda, salt, and cinnamon (if using ground cinnamon and not essential oil) together in a large bowl.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, cinnamon essential oil (only 2 drops - it is strong) and vanilla extract on medium speed until combined.
  4. Slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
  5. Spoon the batter into the prepared baking pan, sprinkle with a bit of sugar if you like and bake for 50-60 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  6. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. 


* This product is not intended to diagnose, treat, cure, or prevent any disease.

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