Cinnamon Swirl Banana Bread
A soft banana loaf with ribbons of cinnamon and brown sugar swirled through the middle and across the top.
Equipment
- 9x5 inch loaf pan
- Parchment paper
- Mixing bowls
- Butter knife
Ingredients
Main Ingredients
- 3 ripe bananas mashed
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 1 large egg beaten
- 1 tsp vanilla extract
- 1 ½ cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon for the swirl
- ¼ cup brown sugar for the swirl
Instructions
Cooking
- Set up. Heat the oven to 350 degrees F and line a greased 9x5 inch pan with parchment. Whisk the batter. Combine bananas, butter, sugar, egg, and vanilla in a large bowl.
- Add flour. Stir in the flour, baking soda, and salt until just combined. Mix the swirl. Stir the cinnamon and brown sugar together.
- Layer. Spread half of the batter in the pan, sprinkle with half the swirl mixture, then repeat.
- Swirl. Run a knife through the layers two or three times.
- Bake 60 to 65 minutes. Bake until a toothpick comes out clean, tenting with foil after 40 minutes if needed.
- Cool. Rest in the pan 10 minutes, then cool on a rack before slicing.
Notes
Substitutions: Add 1/3 cup chopped pecans to the swirl, or drizzle with a simple milk and powdered sugar glaze.
Tips: Limit the knife to two or three passes for clear ribbons.
Storage: Room temperature 3 days, refrigerator 1 week, freezer 3 months.