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Cinnamon Swirled Banana Bread Recipe

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This Cinnamon Swirled Banana Bread is a moist, flavorful loaf featuring ripe bananas and a rich cinnamon sugar swirl throughout. The bread is baked in a loaf pan and topped with thin banana slices for an inviting finish. Perfect for breakfast, brunch, or a cozy snack, it combines the natural sweetness of bananas with a warm cinnamon aroma.

Ingredients

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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan to prevent sticking, then set it aside as you prepare the batter.
  2. Make the batter: In a large bowl, combine the melted butter, then whisk in the granulated sugar. Next, add the eggs and vanilla extract, beating until smooth. Stir in the all-purpose flour and baking soda until just incorporated. Finally, fold in the mashed bananas carefully to keep the batter light.
  3. Prepare the cinnamon sugar swirl: In a small bowl, mix the melted butter, granulated sugar, dark brown sugar, and ground cinnamon thoroughly with a fork until thick and well combined. If the mixture feels too thick to swirl easily, add an additional tablespoon of melted butter to loosen it, but do not make it too thin or it will spread out during baking.
  4. Layer and swirl batter - first layer: Spread about 1/4 of the banana batter (roughly 1 cup) evenly into the bottom of the prepared loaf pan. Dollop approximately 1 tablespoon of the cinnamon sugar mixture over this layer and create thick swirls using a table knife or the bottom of a wooden spoon.
  5. Layer and swirl batter - second layer: Carefully add about 1/3 of the remaining batter (about 1 cup) evenly over the first swirled layer. Then, repeat swirling with 1/3 of the remaining cinnamon sugar mixture (approximately 1 tablespoon).
  6. Layer and swirl batter - third layer: Spread half of the remaining batter (around 1 cup) over the second swirled layer and swirl in half of the leftover cinnamon sugar mixture (about 1 tablespoon).
  7. Top and garnish: Evenly spread the last of the batter over the third layer. Dollop the remaining cinnamon sugar mixture on top and make large swirls throughout the loaf. Lay six thin banana slices down the center of the batter for garnish.
  8. Bake the bread: Place the loaf pan on a baking sheet on the middle oven rack. Bake for 60 to 70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly before the center is fully cooked, tent the loaf with aluminum foil and continue baking until done.
  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 flavor and moisture in the bread.
  • If swirl mixture consistency is off, adjust with melted butter for easier swirling.
  • To avoid over-browning, keep an eye on the baking loaf and tent with foil if necessary.
  • Letting the bread cool properly helps it set and prevents crumbling when sliced.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

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