Description
Delicious Cinnamon Swirled Banana Bread featuring a moist banana batter and a rich cinnamon sugar swirl baked to golden perfection with decorative banana slices on top.
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 oven: Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
- Prepare batter: In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
- Make cinnamon swirl: In a small bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined. If the swirl is too thick to swirl, add an additional tablespoon of melted butter until it is thin enough to swirl. Note that if it’s too thin, it will spread and not hold its swirl during baking.
- Layer batter and swirl (first layer): Spread 1/4 of the batter (about 1 cup) evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture (about 1 tablespoon) over the batter, then make a thick swirl through the batter with a table knife or bottom of a wooden spoon.
- Layer batter and swirl (second layer): Place 1/3 of the remaining batter (about 1 cup) evenly over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Layer batter and swirl (third layer): Place 1/2 of the remaining batter (about 1 cup) evenly over the second layer and swirl with 1/2 of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Top and garnish: Spread the remaining batter evenly over the top and dollop with the remaining cinnamon sugar mixture. Make large swirls throughout the entire loaf. Place six thin banana slices down the middle of the batter.
- Bake: Place loaf pan on a baking sheet in the middle rack of the oven and bake for 70 minutes or until golden brown and a toothpick inserted in the center comes out clean. If the top browns before the center is fully baked, cover the loaf loosely with foil and continue baking until done.
- Cool: Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- If you want a stronger cinnamon flavor, add up to 1 tablespoon of cinnamon to the batter as well.
- You can substitute margarine or a dairy-free butter substitute for the unsalted butter to make it dairy-free.
- Make sure not to overmix the batter to keep the bread tender and moist.
- Storing the banana bread in an airtight container at room temperature will keep it fresh for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
