Description
This Cinnamon Swirled Banana Bread is a moist and flavorful treat featuring layers of cinnamon sugar swirled throughout the sweet banana batter. Enhanced with ripe bananas and a buttery cinnamon swirl, it creates a beautiful marbled effect and delightful taste, perfect for breakfast or a cozy snack.
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: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, then set it aside for later use.
- 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 extract. Stir in the all-purpose flour and baking soda until combined. Lastly, fold in the mashed bananas carefully until the mixture is just combined.
- Prepare the Cinnamon Swirl: In a small bowl, use a fork to mix the melted butter, granulated sugar, dark brown sugar, and ground cinnamon until the mixture is thick and well blended. If the swirl mixture is too thick to swirl easily, add an additional tablespoon of melted butter to thin it; conversely, if it becomes too thin, it will simply spread and not hold the swirl pattern during baking.
- Layer Batter and Swirl (First Layer): Spread about 1/4 of the batter (approximately 1 cup) evenly on the bottom of the prepared loaf pan. Dollop 1/4 of the cinnamon sugar mixture (around 1 tablespoon) on top and create a strong swirl pattern through the batter using a table knife or the bottom of a wooden spoon.
- Layer Batter and Swirl (Second Layer): Add 1/3 of the remaining batter (about 1 cup) over the first layer. Swirl in 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon) as before.
- Layer Batter and Swirl (Third Layer): Spread 1/2 of the remaining batter (approximately 1 cup) over the second layer, then swirl in 1/2 of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Top Layer and Banana Garnish: Spread the last of the batter evenly over the top. Dollop with the remaining cinnamon sugar mixture and create large swirling patterns throughout the entire loaf. Place six thin banana slices down the middle of the batter as garnish.
- Bake: Place the loaf pan on a baking sheet and set it in the middle rack of the oven. Bake for 60 to 70 minutes, or until the bread turns golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly before the center is cooked, cover the loaf loosely with foil to prevent over-browning while the inside finishes baking.
- Cool: Allow the bread to 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 in the bread.
- You can add a pinch of salt to the batter to enhance the flavors.
- If you prefer, substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and denser texture.
- Swirling the cinnamon sugar mixture at different layers creates a beautiful marbled effect and balanced cinnamon flavor.
- Use a toothpick to check doneness; it should come out clean or with a few moist crumbs but no raw batter.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (of 10 slices)
- Calories: 320
- Sugar: 18g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
