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Cinnamon Swirled Banana Bread Recipe

Cinnamon Swirled Banana Bread Recipe
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★★★★★

4.8 from 28 reviews

A moist and flavorful Cinnamon Swirled Banana Bread featuring layers of cinnamon-sugar swirled through ripe mashed bananas in a tender, buttery loaf, perfect for breakfast or a sweet snack.

Ingredients

Scale

Banana Bread 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, for garnishing

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan to prevent sticking, then set aside.
  2. Make the Banana Bread Batter: In a large bowl, melt the butter and let it cool slightly. Whisk in the granulated sugar, then add the eggs and vanilla extract, mixing until combined. Stir in the flour and baking soda, then fold in the mashed ripe bananas gently until just combined to maintain a tender crumb.
  3. Prepare Cinnamon Sugar Swirl: In a small bowl, use a fork to combine the melted butter, granulated sugar, dark brown sugar, and ground cinnamon until the mixture is thick and well combined. If too thick to swirl, add an extra tablespoon of melted butter to achieve a swirlable consistency. Avoid making it too thin to ensure the swirl holds during baking.
  4. Layer Batter and Cinnamon Swirl – First Layer: Spread about 1/4 of the banana bread batter (approximately 1 cup) evenly into the bottom of the prepared loaf pan. Dollop 1/4 of the cinnamon sugar mixture (about 1 tablespoon) over this layer and swirl through the batter using a table knife or the bottom of a wooden spoon to create visible cinnamon ribbons.
  5. Second Layer: Spread about 1/3 of the remaining batter (approximately 1 cup) evenly over the first layer. Dollop and swirl 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon) through this layer.
  6. Third Layer: Spread half of the remaining batter (about 1 cup) evenly over the second layer. Dollop and swirl half of the remaining cinnamon sugar mixture (about 1 tablespoon) through this layer for extra cinnamon flavor.
  7. Top Layer and Garnish: Spread the remaining batter evenly on top and dollop with the remaining cinnamon sugar mixture. Create large swirls throughout the entire loaf for a marbled effect. Arrange the six thin slices of ripe banana down the center of the batter as a decorative and flavorful garnish.
  8. Bake the Bread: Place the loaf pan on a baking sheet on the middle rack of the preheated oven. Bake for 60 to 70 minutes or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the top browns too fast, cover loosely with foil and continue baking until the center is fully cooked.
  9. Cool the Bread: Allow the bread to cool in the pan for at least 30 minutes. Then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Use very ripe bananas for the best sweetness and flavor.
  • Ensure the cinnamon swirl mixture is thick enough to hold swirls; too thin will spread and lose definition.
  • If the bread browns too quickly, tent with foil to prevent burning while allowing the inside to cook thoroughly.
  • This bread keeps well at room temperature for 2-3 days, or it can be refrigerated for up to a week.
  • For a nutty variation, consider adding 1/2 cup chopped walnuts or pecans to the batter.

Nutrition

Keywords: banana bread, cinnamon swirl, banana loaf, cinnamon sugar, baked banana bread, breakfast bread, snack bread

Find it online: https://cheframiflavor.com/cinnamon-swirled-banana-bread-recipe/