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Cinnamon Swirled Banana Bread Recipe

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A moist and flavorful Cinnamon Swirled Banana Bread featuring layers of rich banana batter intertwined with a sweet cinnamon sugar swirl. Perfect for breakfast, snacks, or dessert, this classic loaf is enhanced with ripe bananas and a buttery cinnamon mixture that creates a beautiful marbled effect and delectable taste.

Ingredients

Banana Bread 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
  • 6 thin slices of ripe banana, for garnishing

Instructions

  1. Prepare Oven and Pan: Preheat the oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan to prevent sticking and set aside.
  2. Make Banana Batter: In a large bowl, melt the butter and let it cool slightly. Whisk in the granulated sugar, followed by the eggs and vanilla extract. Stir in the flour and baking soda until well combined. Fold in the mashed bananas gently until just incorporated.
  3. Prepare Cinnamon Sugar Swirl: In a small bowl, combine the melted butter, granulated sugar, dark brown sugar, and ground cinnamon. Mix with a fork until thick and well blended. Adjust thickness by adding extra melted butter if necessary to achieve a swirlable consistency.
  4. Layer Batter and Swirl - First Layer: Spread about 1/4 of the banana batter (approximately 1 cup) evenly at the bottom of the prepared loaf pan. Dollop 1/4 of the cinnamon sugar mixture (about 1 tablespoon) over the batter and create a thick swirl using a table knife or wooden spoon bottom.
  5. Layer Batter and Swirl - Second Layer: Spoon 1/3 of the remaining batter (around 1 cup) over the first layer, then dollop 1/3 of the remaining cinnamon sugar mixture (1 tablespoon) and swirl again to combine layers.
  6. Layer Batter and Swirl - Third Layer: Add half of the remaining batter (approximately 1 cup) over the second swirl layer. Top with half of the remaining cinnamon sugar mixture (1 tablespoon) and swirl to create marbling.
  7. Final Batter Layer and Garnish: Spread the remaining batter evenly on top, dollop with the remaining cinnamon sugar mixture, and create large swirls throughout. Place six thin banana slices down the center of the batter for garnish.
  8. Bake the Bread: Position the loaf pan on a baking sheet and place it in the center rack of the preheated oven. Bake for 60 to 70 minutes, until the bread turns golden brown and a toothpick inserted in the center comes out clean. If the top browns too fast before the center is done, tent the loaf with foil and continue baking until fully cooked.
  9. Cool and Serve: Let the banana bread cool in the pan for at least 30 minutes. Then remove the bread from the pan and transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Use very ripe bananas for maximum sweetness and moisture.
  • Adjust the thickness of the cinnamon sugar swirl by adding more melted butter if it’s too thick to swirl.
  • Make sure to tent the loaf with foil if the top browns too quickly to avoid burning before the center is baked through.
  • Allow the bread to cool sufficiently before slicing to ensure clean cuts.
  • This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Optional: Add chopped nuts or chocolate chips to the batter for extra texture and flavor.

Find it online: https://recipefeastful.com/cinnamon-swirled-banana-bread-recipe/