Cinnamon Swirl Banana Bread
Why make this recipe
Cinnamon Swirl Banana Bread is a delightful treat that combines the rich flavors of ripe bananas and warm cinnamon. This recipe is perfect for breakfast, snacks, or even dessert. It fills your kitchen with a wonderful aroma and is a great way to use overripe bananas. Plus, its soft texture and sweet cinnamon swirl make it a favorite among family and friends.
How to make Cinnamon Swirl Banana Bread
Ingredients
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups pureed banana (about 4 large bananas)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
Directions
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Make the bread: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and pureed bananas.
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In another bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the banana mixture, stirring until just combined.
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Make the cinnamon swirl: In a small bowl, mix together the ⅓ cup of granulated sugar and 2 teaspoons of ground cinnamon.
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Pour half of the banana batter into a greased loaf pan. Sprinkle half of the cinnamon-sugar mixture on top. Add the remaining banana batter, followed by the rest of the cinnamon-sugar mixture. Use a knife to gently swirl the batter for a marbled effect.
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Bake in a preheated oven at 350°F (175°C) for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
How to serve Cinnamon Swirl Banana Bread
Cinnamon Swirl Banana Bread is delicious when served warm or at room temperature. You can enjoy it plain or spread a little butter on each slice for added flavor. It’s great with a cup of coffee or tea, making it a perfect breakfast or afternoon snack.
How to store Cinnamon Swirl Banana Bread
To store your delicious banana bread, wrap it in plastic wrap or aluminum foil. You can keep it at room temperature for about 3-4 days. For longer storage, place it in the refrigerator for up to a week, or freeze it for up to 3 months. Make sure to slice it before freezing for easy serving later.
Tips to make Cinnamon Swirl Banana Bread
- Use overripe bananas for the best flavor and sweetness.
- Don’t overmix the batter; ingredients should be just combined.
- Feel free to add nuts or chocolate chips for extra texture and flavor.
Variation
You can make a nutty version by adding chopped walnuts or pecans to the batter. For a chocolatey twist, mix in some chocolate chips instead of the cinnamon swirl.
FAQs
Can I use frozen bananas?
Yes, you can use frozen bananas. Just thaw them and drain any excess liquid before pureeing.
Can I skip the cinnamon swirl?
Absolutely! If you prefer, you can simply make a plain banana bread without the cinnamon swirl.
How do I know when the banana bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with a few crumbs attached, it’s done. If it’s wet with batter, it needs more time.
Cinnamon Swirl Banana Bread
Ingredients
Method
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until fluffy.
- Add the eggs one at a time, mixing well after each.
- Stir in the vanilla extract and pureed bananas.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
- Gradually add this dry mixture to the banana mixture, stirring until just combined.
- In a small bowl, mix together the ⅓ cup of granulated sugar and 2 teaspoons of ground cinnamon.
- Pour half of the banana batter into a greased loaf pan.
- Sprinkle half of the cinnamon-sugar mixture on top.
- Add the remaining banana batter, followed by the rest of the cinnamon-sugar mixture.
- Use a knife to gently swirl the batter for a marbled effect.
- Bake in a preheated oven at 350°F (175°C) for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Notes
