Description
A moist and flavorful cinnamon swirled banana bread featuring ripe bananas, a rich cinnamon sugar swirl, and a tender crumb perfect for breakfast or an afternoon snack.
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.
- 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, mixing well. Stir in the flour and baking soda, then fold in the mashed bananas until just combined.
- 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 1 tablespoon more melted butter to thin; avoid making it too thin to maintain swirl definition.
- Layer Batter and Swirl: Spread about 1/4 of the batter (around 1 cup) evenly in the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture (about 1 tablespoon) over the batter and swirl through with a knife or wooden spoon.
- Add Second Layer: Place 1/3 of the remaining batter (about 1 cup) evenly over the first layer, then add 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon) and swirl through.
- Add Third Layer: Spread 1/2 of the remaining batter (about 1 cup) evenly over the second layer. Swirl with half of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Top Layer and Garnish: Spread the remaining batter evenly over the top and dollop with the remaining cinnamon sugar mixture. Create large swirls throughout the entire loaf. Place six thin banana slices down the center of the batter for garnish.
- Bake: Place the loaf pan on a baking sheet in 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 top browns too quickly, tent with foil and continue baking until fully cooked.
- Cool: Let the bread cool in the pan for at least 30 minutes before removing it to a wire rack to cool completely.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- If the cinnamon swirl mixture is too thick to swirl easily, add extra melted butter gradually to reach the desired consistency.
- Use a 9×5-inch loaf pan for best results; a different size might affect baking time.
- Cover the bread loosely with foil if the top browns too fast, ensuring the center cooks evenly.
- Store banana bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with your preferred plant-based alternative.
Nutrition
- Serving Size: 1 slice (about 1/8 loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
