A moist and delicious cinnamon swirl banana bread recipe. Serve this for breakfast or as dessert!
Are you tired of seeing banana bread recipes yet? I sure hope not, because I have a delicious and easy recipe to share with you all today. A few weeks ago I had some overripe bananas and needed to use them. I decided to make a batch of banana bread but wanted to add a little something extra to it. I threw around a few ideas to my husband and this one ended up being the winner.
Actually, my other idea was a chocolate chip banana bread, but my husband seems to think that bananas and chocolate are a weird combination. Um. Whaaaat? I thought chocolate made everything better?
For the record, he actually orders a chocolate covered frozen banana every time we go to this local ice cream shop. I still can’t figure out his logic.
But anyway, back to this banana bread. I added an additional banana and a bit of brown sugar to add more moisture to the bread. Moist banana bread = the best thing ever.
The cinnamon swirl is just a mix of cinnamon and sugar layered with the banana bread mixture. For the swirl, you can either make one thicker layer or two slightly thinner layers. I’ve tried it both ways and they’re equally delicious. This bread also freezes well and when reheated the cinnamon and sugar layer tastes amazing!
Enjoy!
Cinnamon Swirled Banana Bread
Ingredients
- 1/2 cup (115 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (440 grams) mashed banana (about 4 large bananas)
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Cinnamon Sugar Swirl
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F. Spray a 9x5 loaf pan with cooking spray and set aside.
- Using a handheld mixer or stand mixer fitted with the paddle attachment, mix together the butter, granulated sugar, and brown sugar until well combined (about 1 minute). Add in the eggs and vanilla, making sure to mix well after each ingredient. Add the mashed banana and stir by hand.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter.
- In a separate bowl mix together the sugar and cinnamon for the cinnamon sugar swirl and set aside.
- For one layer of the cinnamon sugar - pour about half of the banana bread into the loaf pan and sprinkle the cinnamon sugar mixture on top, then pour the remaining batter on top.
- For two layers of the cinnamon sugar (like the picture above) - pour about one-third of the batter in the loaf pan, sprinkle half of the cinnamon sugar mixture on top, and repeat layers, topping with the last third of the banana bread.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. If the banana bread becomes too dark, tent with aluminum foil for the last 15-20 minutes of baking.
- Remove from oven and allow to cool in loaf pan for 10 minutes. Remove the bread from the loaf pan and transfer to a wire rack to finish cooling.
Notes
Banana Bread recipe adapted from Better Homes & Gardens New Cookbook
This banana bread was delicious & loved the cinnamon swirl; I had to bake my loaf longer than stated, think I might only add 1 1/2 cups of mashed banana & a little less sugar when I make this again. It was very moist, a great twist on the regular banana bread I usually baked in the past. I will continue to try out your awesome recipes 🙂
So glad you liked the banana bread, Darlene! This one is definitely a little sweet because of that cinnamon swirl. I think it would be fine to reduce the sugar by about 1/4 cup 🙂
I didn’t measure my bananas–I never do– and used about a tablespoon of coconut oil to supplement the butter amount bc i was short. AND, I used an oversized muffin tin instead of a loaf, so i brought time down to 25 min. I’ve never used butter in banana bread, and I’m excited about the cinnamon swirl. I can’t wait to pull one apart.
Hope you enjoy the muffins, Jessica!
I just made and it was delicious especially with all the cinnamon. I only used 3 bananas and salted butter. It came out perfect.
The bread just came out of the oven and its delicious! The only problem was the crust of the loaf that touched the loaf pan did get very hard and dark in color. I’m afraid if I were to have taken it out earlier it would not have been fully cooked. Any advice?!
It’s normal for that part to get a little darker. You could try using a lighter colored pan, or reducing the oven temperature slightly, but it should soften some too since the bread is moist.
Delicious!!! The cinnamon was just perfect…not overwhelming. The bread was not too sweet either! Will definitely make again
Can you convert the measurements in this recipe to grams please?
Just added them for you!