Description
This Cinnamon Swirled Banana Bread combines moist banana-flavored batter with a rich cinnamon sugar swirl layered throughout. The loaf is baked to golden perfection and topped with thin banana slices for extra flavor and decoration. Perfect for breakfast or a sweet snack!
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
- 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 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.
- Prepare cinnamon sugar swirl: In a small bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined. If the mixture is too thick to swirl, add an additional tablespoon of melted butter until it reaches a swirlable consistency.
- Layer batter and cinnamon swirl: 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 and create a thick swirl using a table knife or wooden spoon.
- Repeat layering: 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).
- Continue layering: 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 final layer: 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 comes out clean. If the top browns too quickly, cover with foil and continue baking until fully cooked.
- Cool: Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.
Notes
- Make sure bananas are ripe for maximum sweetness and moisture.
- If swirl mixture is too thick, add extra melted butter a little at a time to ease swirling.
- Use a toothpick to test doneness and avoid overbaking to keep bread moist.
- Cooling in the pan prevents the loaf from breaking apart when removing.
- For extra flavor, add a pinch of salt to the batter to balance sweetness.
Nutrition
- Serving Size: 1 slice (about 1/8 loaf)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
