Cinnamon Swirl Banana Bread
A delightful banana bread featuring a comforting swirl of cinnamon sugar, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 2 large ripe bananas, mashed (about 1 cup) Ensure bananas are very ripe for best flavor.
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter, melted (or coconut oil for dairy-free option)
- 2 large eggs Can substitute with flaxseed meal or applesauce for vegan option.
- 1 teaspoon vanilla extract
- ¼ cup milk (or almond milk for dairy-free)
Dry Ingredients
- 1 ½ cups all-purpose flour Can substitute with whole wheat flour.
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Cinnamon Swirl
- ¼ cup granulated sugar
- 1 ½ teaspoons cinnamon
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- In a mixing bowl, mash the ripe bananas. Mix in the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.
- Slowly sift in the flour, baking soda, salt, and cinnamon. Stir until just combined without overmixing.
- In a separate small bowl, mix the ¼ cup of granulated sugar, 1 ½ teaspoons cinnamon, brown sugar, and ½ teaspoon cinnamon together.
Assembly
- Pour half of the banana batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture on top, then add the rest of the banana batter and finish with the remaining cinnamon swirl.
- If desired, sprinkle some extra cinnamon sugar on top of the loaf for an added crunch.
Baking
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Cinnamon Swirl Banana Bread is great on its own, but can be enhanced with butter or cream cheese. Store wrapped tightly for up to 3 days at room temperature, or refrigerate for a week. For longer storage, freeze for up to 3 months.