Description
A moist and flavorful Cinnamon Swirled Banana Bread featuring layers of cinnamon sugar swirled through ripe mashed bananas and a tender buttery batter, topped with thin banana slices for an extra touch of sweetness.
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 oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
- Make the batter: In a large bowl, melt the butter and let cool slightly. Whisk in the granulated sugar, then add the eggs and vanilla extract. Stir in the flour and baking soda until just combined. Fold in the mashed bananas until evenly distributed.
- Prepare cinnamon sugar swirl: In a small bowl, use a fork to mix together the melted butter, granulated sugar, dark brown sugar, and ground cinnamon until thick and well combined. If too thick to swirl, add an extra tablespoon of melted butter to thin it out; if too thin, it will spread instead of swirling properly.
- Layer batter and swirl: Spread one-quarter of the batter (about 1 cup) evenly into the prepared pan. Dollop one-quarter of the cinnamon sugar mixture (about 1 tablespoon) over the batter and create a thick swirl with a table knife or the back of a wooden spoon.
- Add second layer: Spread one-third of the remaining batter (about 1 cup) on top of the first layer, then swirl in one-third of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Add third layer: Spread half of the remaining batter (about 1 cup) over the second layer, and swirl in half of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Top with final layer and garnish: Spread the remaining batter evenly over the third layer, dollop with the remaining cinnamon sugar mixture, and make large swirls throughout the loaf. Place six thin banana slices down the center of the batter.
- Bake: Place the 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 in the center comes out clean. If the bread browns too quickly, loosely cover with foil and continue baking until fully cooked.
- Cool: Let the bread cool in the pan for at least 30 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to mash the bananas well for a smooth integration into the batter.
- If swirl mixture is too thick, add a tablespoon of melted butter to make it easier to swirl.
- You can substitute all-purpose flour with a gluten-free blend if needed, but texture may vary.
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- Store the banana bread wrapped in plastic or in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
