Description
This Cinnamon Swirled Banana Bread features moist, tender banana bread infused with rich swirls of buttery cinnamon sugar throughout. Perfectly balanced with the sweetness of ripe bananas and warm spice, it’s an irresistible dessert or snack that yields 8-10 generous servings.
Ingredients
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan to ensure the bread releases easily after baking, then set it aside.
- Make the Batter: In a large mixing bowl, melt the butter and allow it to cool slightly. Whisk in the granulated sugar until combined. Add the eggs one at a time, followed by the vanilla extract, whisking well after each addition. Stir in the all-purpose flour and baking soda until just combined, then gently fold in the mashed ripe bananas until evenly incorporated without overmixing.
- Prepare Cinnamon Sugar Swirl: In a small bowl, mix together the melted butter, granulated sugar, dark brown sugar, and ground cinnamon using a fork. The mixture should be thick. If it’s too thick to swirl easily, slowly add an additional tablespoon of melted butter to achieve a spreadable consistency without being too runny.
- Layer and Swirl Batter – First Layer: Spread about 1/4 of the batter (roughly 1 cup) evenly into the bottom of the prepared loaf pan. Dollop approximately 1 tablespoon (1/4 of the cinnamon sugar mixture) on top of this batter layer. Using a table knife or the back of a wooden spoon, create a thick swirl through the batter to distribute the cinnamon sugar.
- Layer and Swirl Batter – Second Layer: Add about 1/3 of the remaining batter (about 1 cup) evenly over the first layer. Top with 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon) and swirl again thoroughly.
- Layer and Swirl Batter – Third Layer: Spread half of the remaining batter (approximately 1 cup) evenly over the second layer. Add half of the remaining cinnamon sugar mixture (about 1 tablespoon) and swirl through carefully to keep the layers distinct.
- Final Batter Layer and Garnish: Spread the remaining batter evenly over the top. Dollop the remaining cinnamon sugar mixture and create large swirls throughout the entire loaf for a beautiful marbled effect. Place six thin banana slices down the center of the batter as a decorative garnish.
- Bake the Bread: Place the loaf pan on a baking sheet and position it in the oven’s middle rack. Bake for 60 to 70 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly before the center is done, loosely tent the loaf with foil and continue baking until fully cooked.
- Cool the Bread: Allow the banana bread to cool in the loaf pan for at least 30 minutes on a wire rack. Once slightly cooled, remove it from the pan and let it cool completely before slicing and serving to ensure the best texture.
Notes
- Use very ripe bananas for the best natural sweetness and moisture.
- Be careful not to overmix the batter to maintain a tender crumb.
- If your cinnamon sugar swirl is too thin, it will spread and not hold the marbled pattern during baking.
- Check doneness with a toothpick inserted in the center—it should come out clean or with just a few moist crumbs.
- This bread tastes great when served warm or at room temperature and keeps well stored in an airtight container for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
