Cinnamon Swirl Banana Bread
Cinnamon Swirl Banana Bread takes the classic banana bread to new heights with a flavorful swirl of cinnamon and sugar throughout the loaf. The banana bread itself is moist, tender, and filled with the natural sweetness of ripe bananas, while the cinnamon-sugar swirl adds a touch of spice and warmth to every bite. This recipe is perfect for breakfast, dessert, or an afternoon snack. It's easy to make and sure to impress your family and friends!
Equipment
- 1 9x5-inch loaf pan (for baking the bread)
- 1 Mixing bowl (for combining wet ingredients)
- 1 Separate bowl (for dry ingredients)
- 1 Whisk (for mixing)
- 1 Measuring spoons and cups (for accurate ingredient measurements)
- 1 Spoon or spatula (for stirring the batter)
Ingredients
- 2 Ripe Bananas
- 1 ½ cups All-purpose flour
- ½ cup Brown sugar
- 1 tsp Baking soda
- ½ tsp Salt
- 1 tsp Ground cinnamon
- 2 Large eggs
- ¼ cup Melted butter
- 1 tsp Vanilla extract
- ¼ cup Granulated sugar for swirl
- 1 tbsp Ground cinnamon for swirl
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- Mash the bananas in a large bowl until smooth with a few small chunks.
- Add wet ingredients: Stir in the melted butter, brown sugar, eggs, and vanilla extract. Mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Add dry ingredients to wet: Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix.
- Prepare the cinnamon swirl: In a small bowl, combine granulated sugar and cinnamon.
- Layer and swirl: Pour half of the banana bread batter into the pan, then sprinkle half of the cinnamon-sugar mixture over it. Add the remaining batter and top with the rest of the cinnamon-sugar mixture. Use a knife to swirl the cinnamon mixture into the batter.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Cover with foil if the top is browning too quickly.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.
Notes
Recipe Notes
- Bananas: The riper the bananas, the sweeter and moister your bread will be. Overripe bananas work best for this recipe.
- Flour Substitute: If you prefer a whole grain version, you can substitute half of the all-purpose flour with whole wheat flour.
- Add-ins: Feel free to add nuts (such as walnuts or pecans) or chocolate chips to the batter for extra texture and flavor. Stir them in after combining the wet and dry ingredients.
- Storage: Store leftover banana bread at room temperature for 3-4 days in an airtight container, or freeze for up to 3 months. Wrap it tightly in plastic wrap and foil for best preservation.