Description
This Cinnamon-Swirled Banana Bread is a delicious twist on classic banana bread. With a sweet cinnamon swirl running through a moist banana bread, this recipe is perfect for breakfast or as a snack with a cup of coffee.
Ingredients
Scale
Main Bread:
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Cinnamon Swirl:
- 1/3 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, combine the mashed bananas and melted butter. Stir in the granulated sugar, eggs, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the banana mixture until just combined—do not overmix.
- Make cinnamon swirl: In a small bowl, mix the brown sugar and cinnamon to make the swirl.
- Layer batter: Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon swirl mixture evenly over the batter. Pour in the remaining batter and top with the rest of the cinnamon mixture. Use a butter knife to gently swirl the cinnamon through the batter.
- Bake: Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For added texture, fold in 1/2 cup chopped walnuts or pecans.
- This bread freezes well—wrap tightly in plastic wrap and foil and freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
