Description
This Cinnamon Swirled Banana Bread combines moist banana loaf with a rich cinnamon sugar swirl, creating a delightful balance of flavors and textures. Perfect for breakfast or an afternoon snack, this bread features layers of fluffy banana batter intertwined with a sweet, spiced cinnamon sugar mixture and garnished with thin banana slices for an attractive finish.
Ingredients
Units
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
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 for batter preparation.
- Make the Batter: In a large bowl, melt the butter and let it cool slightly. Whisk in the granulated sugar, then add the eggs and vanilla, mixing thoroughly. Stir in the flour and baking soda, then fold in the mashed bananas gently until just combined for a moist batter.
- Prepare Cinnamon Sugar Swirl: In a small bowl, combine the melted butter, granulated sugar, dark brown sugar, and ground cinnamon using a fork until thick and well combined. If the mixture is too thick to swirl, add an extra tablespoon of melted butter until desired consistency is achieved for easy swirling.
- Layer Batter and Cinnamon Swirl: Spread one-quarter of the banana batter (about 1 cup) evenly in the bottom of the prepared pan. Dollop one-quarter of the cinnamon sugar mixture (about 1 tablespoon) over the batter, then swirl it using a table knife or wooden spoon.
- Add Additional Layers: Place one-third of the remaining batter (about 1 cup) over the first layer and swirl with one-third of the cinnamon sugar swirl (about 1 tablespoon). Next, spread half of the remaining batter (about 1 cup) on top and swirl with half of the remaining cinnamon sugar (about 1 tablespoon).
- Top the Loaf: Spread the remaining batter evenly over the top and dollop with the final cinnamon sugar mixture. Make large, visible swirls throughout the entire loaf. Arrange six thin banana slices down the center for garnish.
- Bake the Bread: Place the loaf pan on a baking sheet on the middle rack of the oven. Bake for 70 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly before the center is done, cover with foil and continue baking until fully cooked.
- Cool and Serve: Allow the bread to cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your cinnamon swirled banana bread.
Notes
- Ensure bananas are ripe for best flavor and natural sweetness.
- Use a clean toothpick to check doneness; it should come out clean or with a few moist crumbs.
- If swirl mixture is too thin, it will spread instead of creating a swirl pattern.
- Butter can be substituted with a neutral oil for a different texture but will alter flavor slightly.
- For a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the batter.
- Storing the bread in an airtight container will keep it fresh for up to 3 days at room temperature or up to a week refrigerated.
Nutrition
- Serving Size: 1 slice (about 1/8 loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
