Description
This Cinnamon Swirled Banana Bread is a delightful twist on classic banana bread, featuring layers of rich cinnamon sugar swirls throughout the moist and flavorful loaf. Perfect as a comforting snack or breakfast treat, this recipe combines ripe bananas, warm cinnamon, and a buttery, tender crumb baked to golden perfection.
Ingredients
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 and set it aside to be ready for the batter.
- Make the batter: In a large bowl, melt the butter and allow it to cool slightly. Whisk in the granulated sugar, followed by the eggs and vanilla. Stir in the all-purpose flour and baking soda, then gently fold in the mashed bananas just until combined to keep the batter moist and tender.
- Prepare cinnamon sugar swirl: In a small bowl, combine the 3 tablespoons melted butter, granulated sugar, brown sugar, and ground cinnamon using a fork until thick and well-mixed. If the mixture is too thick for swirling, add an additional tablespoon of melted butter until the desired consistency is reached. Avoid making it too thin to maintain the swirl pattern while baking.
- Layer batter and swirl – first layer: 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 and swirl it through using a table knife or wooden spoon handle.
- Add second batter layer and swirl: Spread 1 cup (about 1/3 of the remaining batter) evenly over the first layer. Dollop and swirl with 1 tablespoon (1/3 of the remaining cinnamon sugar mixture) using the same swirling technique.
- Add third batter layer and swirl: Spread about 1 cup (1/2 of the remaining batter) over the second layer. Add another 1 tablespoon (half of remaining cinnamon sugar swirl) and create swirls throughout the batter.
- Top with remaining batter and swirl: Spread the remaining batter evenly on top and add the remaining cinnamon sugar mixture in dollops. Create larger swirls throughout the entire loaf. Place six thin banana slices down the center of the batter for garnish and extra flavor.
- Bake the loaf: Place the loaf pan on a baking sheet on the middle rack of the oven. Bake for 60-70 minutes, or until golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly before the inside is cooked, tent the loaf with foil and continue baking until fully done.
- Cool and serve: Allow the banana bread to cool in the pan for at least 30 minutes. Then remove from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- The swirl mixture’s consistency is important; too thick and it won’t swirl well, too thin and it will spread out flat.
- To test doneness, insert a toothpick in the center – it should come out clean or with a few moist crumbs.
- Letting the bread cool before slicing helps retain its structure and moisture.
- You can substitute the all-purpose flour with a gluten-free flour blend if needed.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze for up to 3 months.
