Description
This delicious Cinnamon Swirled Banana Bread features moist banana-flavored layers beautifully intertwined with a cinnamon sugar swirl, creating a perfect balance of sweet and spicy. Ideal for breakfast or a snack, this loaf is baked to a golden perfection with tender banana slices on top for added texture and flavor.
Ingredients
Main 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 (175°C). Lightly grease and flour a 9×5-inch loaf pan and set it aside to ensure your bread doesn't stick during baking.
- Mix Batter: In a large bowl, melt the butter and allow it to cool slightly. Whisk in the granulated sugar, then add the eggs and vanilla extract. Stir in the all-purpose flour and baking soda. Gently fold in the mashed ripe bananas until just combined for a moist banana bread base.
- Prepare Cinnamon Sugar Swirl: In a small bowl, combine the melted butter, granulated sugar, dark brown sugar, and ground cinnamon using a fork until the mixture is thick and well blended. If the mixture is too thick to swirl easily, add an extra tablespoon of melted butter until it reaches a swirlable consistency but not too thin to prevent spreading during baking.
- Layer Batter and Swirl - First Layer: Spread about one quarter of the batter (approximately 1 cup) evenly into the bottom of the prepared loaf pan. Dollop one quarter of the cinnamon sugar mixture (about 1 tablespoon) evenly on top and swirl it into the batter using a table knife or the end of a wooden spoon.
- Layer Batter and Swirl - Second Layer: Add one third of the remaining batter (about 1 cup) evenly over the first layer and swirl with one third of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Layer Batter and Swirl - Third Layer: Spread half of the remaining batter (about 1 cup) over the second layer and swirl with half of the remaining cinnamon sugar mixture (about 1 tablespoon).
- Top Layer and Garnish: Spread the remaining batter evenly across the top of the loaf. Dollop with the remaining cinnamon sugar mixture and create large swirls throughout the batter. Place six thin banana slices down the center for a beautiful garnish.
- Bake the Bread: Place the loaf pan on a baking sheet on the middle rack of the preheated oven. Bake for 60-70 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the bread’s top browns too quickly before the center is cooked, tent with foil and continue baking until fully done.
- Cool: Allow the bread to cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely, ensuring the loaf sets perfectly.
Notes
- If your cinnamon sugar swirl mixture is too thick to easily swirl, add a tablespoon of melted butter to thin it out.
- Use ripe bananas for the best sweetness and moisture in the bread.
- The banana slices on top are optional but add a lovely aesthetic and extra banana flavor.
- Make sure to check the bread with a toothpick to avoid underbaking; baking times may vary based on your oven.
- Storing: Keep covered at room temperature for up to 3 days or freeze slices for longer storage.
