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3.8 from 4 reviews

This Cinnamon Swirled Banana Bread is a moist, flavorful loaf featuring a rich banana base with a sweet and spicy cinnamon sugar swirl throughout. Perfectly tender with a golden crust, it’s garnished with thin banana slices for an attractive finish. Ideal for breakfast, a snack, or dessert, this classic comfort food combines the natural sweetness of ripe bananas with the warm aroma of cinnamon for a delightful treat.

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

Garnish

  • 6 thin slices of ripe banana

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan, then set it aside to prepare the batter.
  2. Prepare the Batter: In a large bowl, melt the butter and allow it to cool slightly. Whisk in the granulated sugar, followed by the eggs and vanilla extract. Stir in the all-purpose flour and baking soda until just combined. Gently fold in the mashed ripe bananas, being careful not to overmix.
  3. Make Cinnamon Sugar Swirl: In a small bowl, combine the melted butter, granulated sugar, dark brown sugar, and ground cinnamon. Use a fork to stir until the mixture is thick and well combined. If too thick to swirl, add an additional tablespoon of melted butter to thin it; if too thin, it will spread instead of holding the swirl.
  4. Layer Batter and Swirl – 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 of the cinnamon sugar mixture on top and create a thick swirl throughout the batter using a table knife or the back of a wooden spoon.
  5. Layer Batter and Swirl – Second Layer: Add about 1/3 of the remaining batter (about 1 cup) over the first layer. Dollop another 1 tablespoon of the cinnamon sugar mixture on top and swirl again as before.
  6. Layer Batter and Swirl – Third Layer: Spread half of the remaining batter (around 1 cup) evenly over the second layer, dollop with half of the remaining cinnamon sugar mixture, and swirl carefully.
  7. Final Layer and Garnish: Spread the remaining batter evenly over the top. Add the last of the cinnamon sugar mixture, making generous swirls throughout the entire loaf. Finally, place six thin slices of ripe banana down the center of the batter for garnish.
  8. Bake the Bread: Place the loaf pan on a baking sheet on the middle oven rack. Bake for 60 to 70 minutes or until the bread turns golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the loaf with foil and continue baking until fully cooked.
  9. Cool Completely: Allow the banana bread to cool in the pan for at least 30 minutes. Then remove it onto a wire rack and cool completely before slicing and serving.

Notes

  • Use very ripe bananas for maximum sweetness and flavor.
  • Do not overmix the batter to keep the bread light and tender.
  • If swirl mixture is too dry or thick, add a bit more melted butter to achieve the right consistency for swirling.
  • Wrapping baked banana bread well keeps it moist for several days.
  • The banana slices on top add a lovely presentation; you can omit or substitute with nuts if desired.
  • Check doneness with a toothpick; if it comes out with moist crumbs, the bread is done.

Find it online: http://bitezly.com/cinnamon-swirled-banana-bread-recipe/