Description
This Cinnamon Swirled Banana Bread combines moist banana goodness with a rich cinnamon sugar swirl for a flavorful twist on a classic favorite. Perfect for breakfast or as a sweet snack, this bread features layers of banana batter and a spiced cinnamon sugar mixture, baked to golden perfection and topped with banana slices for added appeal.
Ingredients
Scale
Batter:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 cups mashed ripe banana (about 4 bananas)
Cinnamon Sugar Swirl:
- 3 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- 3 tablespoons dark brown sugar
- 2 tablespoons ground cinnamon
- 6 thin slices of ripe banana, for garnishing
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
- Mix Batter: In a large bowl, melt the butter and let cool slightly. Whisk in the sugar, then add the eggs and vanilla. Stir in the flour and baking soda until just combined. Fold in the mashed bananas gently to retain moisture.
- Prepare Cinnamon Swirl: In a small bowl, combine melted butter, granulated sugar, dark brown sugar, and ground cinnamon using a fork until thick and well mixed. Adjust consistency adding up to 1 tablespoon more melted butter if needed to make it swirlable but not too thin.
- Layer Batter and Swirl: Spread 1/4 of the batter evenly into the bottom of the prepared loaf pan. Dollop 1/4 of the cinnamon sugar mixture over it, swirling with a knife or wooden spoon bottom. Repeat layering with 1/3 of remaining batter and cinnamon sugar, then 1/2 of remaining batter and cinnamon sugar, ending with the remaining batter and cinnamon sugar mixture swirled on top.
- Add Banana Garnish: Place six thin banana slices down the middle of the top batter layer to enhance appearance and flavor.
- Bake: Place loaf pan on a baking sheet on the middle rack of the oven. Bake for 70 minutes or until golden brown and a toothpick inserted comes out clean. Cover with foil if top browns too quickly and continue baking until fully done.
- Cool: Let the bread cool in the pan for at least 30 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use very ripe bananas as they provide more sweetness and moisture.
- If the cinnamon swirl mixture is too thin, it will spread and lose the swirl effect; if too thick, it will be difficult to swirl through the batter.
- Use a toothpick to check doneness by inserting into the bread center; it should come out clean or with a few moist crumbs.
- Allow the bread to cool before slicing to prevent crumbling.
- You can substitute dark brown sugar with light brown sugar if not available.
- To keep the bread moist, store it wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice (approximately 1/10th loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
