Description
This Cinnamon Swirled Banana Bread is a moist, flavorful treat featuring layers of mashed ripe bananas and a rich cinnamon-sugar swirl throughout. Perfectly baked to a golden brown, it combines the sweetness of bananas with warm spices, making it an irresistible breakfast or snack option.
Ingredients
Units
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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 the oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set it aside for later use.
- Make the Batter: In a large bowl, melt the butter and allow it to cool slightly. Whisk in the sugar, then add the eggs and vanilla extract. Stir in the all-purpose flour and baking soda until incorporated. Gently fold in the mashed bananas just until combined to keep the batter tender.
- Prepare Cinnamon Sugar Swirl: In a small bowl, mix together the melted butter, granulated sugar, dark brown sugar, and ground cinnamon using a fork until the mixture is thick and well blended. Adjust consistency by adding more melted butter if necessary to allow swirling without spreading too much.
- Layer the Batter and Swirl: Spread about 1/4 of the batter (approximately 1 cup) evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture (around 1 tablespoon) over the batter and create a thick swirl using a table knife or the back of a wooden spoon. Repeat this layering and swirling process in three more steps using the remaining batter and swirl mixture as specified, making sure to distribute and swirl the cinnamon sugar evenly.
- Garnish: Spread the final layer of batter evenly, dollop the remaining cinnamon sugar mixture on top, and make large swirls throughout the loaf. Place six thin slices of ripe banana down the middle of the batter for decoration.
- Bake: Place the loaf pan on a baking sheet on the middle rack of the oven. Bake for 60-70 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. If the bread browns too quickly but isn’t cooked through, tent it with foil and continue baking until done.
- Cool: Allow the banana bread to cool in the pan for at least 30 minutes before removing it to a wire rack to cool completely. This helps it set properly and makes it easier to slice.
Notes
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread tender and light.
- Swirl consistency is important: it should be thick enough to hold patterns but not so thick that it can’t be spread.
- If the bread browns too fast, cover it loosely with foil to prevent burning.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
