Description
Delight in a classic Cinnamon Swirled Banana Bread that combines moist banana bread with a sweet and spicy cinnamon sugar swirl throughout. This easy-to-make loaf features ripe bananas folded into buttery batter and accented by rich cinnamon sugar ribbons, providing the perfect balance of flavors and aroma for breakfast, snack, or dessert.
Ingredients
Units
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
Garnish:
- 6 thin slices of ripe banana
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan, then set it aside while you prepare the batter.
- Mix Batter: In a large bowl, melt the butter and allow it to cool slightly. Whisk in the sugar, followed by the eggs and vanilla extract. Stir in the flour and baking soda until combined. Gently fold in the mashed bananas, taking care not to overmix.
- Make Cinnamon Sugar Swirl: In a small bowl, combine melted butter, granulated sugar, dark brown sugar, and ground cinnamon. Use a fork to mix until thick and well incorporated. If the mixture is too thick to swirl easily, add 1 tablespoon more melted butter until it reaches the right consistency; avoid making it too thin to maintain swirl definition during baking.
- Layer Batter and Swirl: Spread about 1 cup (1/4 of the batter) evenly into the bottom of the prepared loaf pan. Dollop about 1 tablespoon (1/4 of the cinnamon sugar mixture) over the batter, then use a table knife or the back of a wooden spoon to make a thick swirl through this layer.
- Add Second Layer: Spoon approximately 1 cup (1/3 of the remaining batter) over the first swirl layer. Dollop 1 tablespoon (1/3 of the remaining cinnamon sugar mixture) onto this layer and swirl again gently.
- Add Third Layer: Spread about 1 cup (1/2 of the remaining batter) evenly over the second swirl layer. Add 1 tablespoon (1/2 of the remaining cinnamon sugar mixture) and swirl thoroughly to create a distinct cinnamon ribbon.
- Final Layer and Garnish: Spread the remaining batter evenly across the top. Dollop remaining cinnamon sugar over this layer and create large swirls throughout the entire loaf. Place the 6 thin banana slices along the center of the top for an appealing garnish.
- Bake: Place the loaf pan on a baking sheet and position it in the middle rack of the oven. Bake for 70 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly before the bread is fully baked, tent the loaf loosely with foil and continue baking until done.
- Cool: Remove the bread from the oven and let it cool in the pan for at least 30 minutes. Then transfer the loaf onto a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for the best natural sweetness and moisture in the bread.
- Do not overmix the batter to avoid a dense loaf; fold ingredients gently.
- Adjust cinnamon sugar swirl consistency carefully to maintain a defined swirl without spreading out too much.
- If your loaf pan is dark or non-stick, lower oven temperature by 25°F to prevent over-browning.
- Allow the bread to cool completely before slicing to achieve clean slices and prevent crumbling.
Nutrition
- Serving Size: 1 slice (about 1/10 of loaf)
- Calories: 310 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
