About the Recipe
Cinnamon swirl banana bread is a delightful twist on traditional banana bread. It features a moist and tender banana bread base infused with the warm, comforting flavors of cinnamon. What sets it apart is the addition of a cinnamon sugar swirl throughout the bread, creating beautiful patterns and pockets of sweetness. It's the perfect combination of classic banana bread with a hint of spice and sweetness, making it a popular treat for breakfast or dessert.
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
Preparation
Preheat oven to 350°F. Spray a 9x5-inch 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.
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 (see Note).
Bake for 50-60 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.
Note: For one layer of cinnamon swirl, I only used half of the cinnamon-sugar mixture. You can do more layers of the cinnamon sugar mixture, by alternating batter and cinnamon-sugar mixture. Make sure to top with batter.
Recipe adapted from https://www.livewellbakeoften.com