Description
This Cinnamon Swirled Banana Bread is a moist, flavorful loaf combining ripe bananas with a rich cinnamon sugar swirl throughout. Perfect for breakfast or a snack, it has a tender crumb and beautifully golden top accented with thin banana slices.
Ingredients
Units
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
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.
- Make the Batter: In a large bowl, melt the unsalted butter and allow it to cool slightly. Whisk in the granulated sugar, then add the eggs and vanilla extract, stirring to combine. Add the all-purpose flour and baking soda, stirring gently. Finally, fold in the mashed ripe bananas until just combined to avoid overmixing.
- Prepare the Cinnamon Swirl: In a small bowl, mix together the melted butter, granulated sugar, dark brown sugar, and ground cinnamon using a fork until thick and well blended. If the mixture is too thick to swirl, add an additional tablespoon of melted butter until spreadable but still thick enough to hold swirls.
- Layer Batter and Swirl: Spread 1/4 of the banana bread batter (about 1 cup) evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture (about 1 tablespoon) over this layer and use a table knife or the bottom of a wooden spoon to create a thick swirl through the batter.
- Add Second Layer and Swirl: Add approximately 1/3 of the remaining batter (about 1 cup) over the first swirl layer. Dollop 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon) on top and swirl again as before.
- Add Third Layer and Swirl: Spread 1/2 of the remaining batter (about 1 cup) evenly over the second swirl layer. Dollop 1/2 of the remaining cinnamon sugar mixture (about 1 tablespoon) and swirl thoroughly once more.
- Final Layer and Garnish: Spread the remaining batter evenly over the top. Dollop with the remaining cinnamon sugar mixture and create large swirls throughout the loaf. Arrange six thin banana slices down the middle for garnish.
- Bake: Place the loaf pan on a baking sheet on the middle rack of the preheated 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, tent the loaf loosely with foil and continue baking until done.
- Cool: Let the banana bread cool in the pan for at least 30 minutes before removing it. Transfer to a wire rack and allow it to cool completely before slicing and serving.
Notes
- If the cinnamon sugar smear is too thin, it will spread instead of swirled; adjust butter quantity for proper consistency.
- Use very ripe bananas for maximum flavor and moisture.
- To avoid sticking, grease and flour the pan carefully or use parchment paper.
- Allow the bread to cool sufficiently to set the crumb and make slicing easier.
- If you prefer a spicier note, add a pinch of nutmeg or cloves to the cinnamon sugar mixture.
Nutrition
- Serving Size: 1 slice (of 8)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
