Description
This Cinnamon Swirled Banana Bread is a moist and flavorful twist on classic banana bread, featuring a rich cinnamon sugar swirl throughout the loaf and topped with thin banana slices. Perfectly sweetened and wonderfully spiced, it’s an irresistible treat for breakfast or dessert.
Ingredients
Scale
Batter:
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 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 your oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set it aside to prepare for the batter.
- Make the Batter: In a large bowl, melt the butter and allow it to cool slightly. Whisk in the granulated sugar, then add the eggs followed by the vanilla extract. Stir in the all-purpose flour and baking soda, then fold in the mashed ripe bananas until just combined to avoid overmixing.
- Prepare Cinnamon Sugar Swirl: In a small bowl, combine the melted butter, granulated sugar, dark brown sugar, and ground cinnamon using a fork until thick and well mixed. Adjust the thickness by adding an extra tablespoon of melted butter if needed so it can be easily swirled but still hold shape during baking.
- Layer Batter and Swirl Mixture: Spread 1/4 of the batter (about 1 cup) evenly on the bottom of the prepared loaf pan. Dollop 1/4 of the cinnamon sugar mixture (about 1 tablespoon) on top and create a thick swirl using a table knife or the bottom of a wooden spoon.
- Add More Layers and Swirls: Next, spread 1/3 of the remaining batter (about 1 cup) over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon). Then spread half of the remaining batter (about 1 cup) over this layer and swirl with half of the leftover cinnamon sugar mixture (about 1 tablespoon).
- Top with Final Batter and Swirls: Evenly spread the remaining batter over the top layer and dollop with the remaining cinnamon sugar mixture. Make large swirls throughout the entire loaf for a beautiful cinnamon marbled effect. Place six thin banana slices down the middle on top of the batter to garnish.
- Bake the Bread: Place the loaf pan on a baking sheet in the center rack of the preheated oven. Bake for 60 to 70 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly before the center is baked through, loosely tent the loaf with foil and continue baking until done.
- Cool: Allow the bread to cool in the pan for at least 30 minutes to set before transferring to a wire rack to cool completely. This helps the loaf firm up for easier slicing and better texture.
Notes
- The ripeness of bananas significantly affects sweetness and flavor; the riper, the better.
- Do not overmix the batter to keep the bread moist and tender.
- Adjust the swirl mixture’s consistency carefully to ensure visible cinnamon swirls.
- Use a toothpick test to ensure the bread is fully baked without overbaking.
- Baking on a sheet under the loaf pan helps catch any drips and keeps your oven clean.
Nutrition
- Serving Size: 1 slice (about 1/10th of the loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
