Cinnamon Swirl Banana Bread
This easy-to-make Cinnamon Swirl Banana Bread combines ripe bananas and cinnamon for a delightful twist on the classic recipe, perfect for breakfast or dessert.
Ingredients
For the Banana Bread
- 3 ripe bananas, mashed Make sure your bananas are really ripe for the best flavor.
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour Can be substituted with gluten-free flour.
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Swirl
- 2 teaspoons ground cinnamon
- ¼ cup brown sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
- In a large bowl, mix the mashed bananas, melted butter, granulated sugar, beaten egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
- In a small bowl, combine the ground cinnamon and brown sugar to create the cinnamon swirl mixture.
Baking
- Pour half of the banana bread batter into the loaf pan. Sprinkle half of the cinnamon mixture evenly over the batter.
- Pour the remaining batter on top, then sprinkle the remaining cinnamon mixture.
- Using a knife or skewer, gently swirl the cinnamon mixture through the batter to create a marbled effect.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. If the bread starts to brown too quickly, tent with foil.
Cooling and Serving
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Cinnamon Swirl Banana Bread is delicious on its own, but you can also serve it warm with butter or cream cheese. This bread can be stored tightly wrapped at room temperature for up to 3 days or frozen for up to 3 months.