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Cinnamon Swirled Banana Bread Recipe

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★★★★★

4.5 from 80 reviews

A delectable Cinnamon Swirled Banana Bread combining moist, ripe bananas with a rich cinnamon sugar swirl, baked to golden perfection. This classic loaf is perfect for breakfast or an afternoon snack, featuring layers of banana-flavored batter interlaced with a warm and fragrant cinnamon sugar mixture and topped with banana slices for an attractive finish.

Ingredients

Scale

Batter Ingredients

  • 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. Prepare Pan: Preheat the oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside to ensure the bread doesn’t stick.
  2. Make the Batter: In a large bowl, melt the butter and let it cool slightly. Whisk in the granulated sugar until combined, then add the eggs and vanilla extract, mixing well. Stir in the flour and baking soda carefully. Fold in the mashed bananas until just combined, being careful not to overmix.
  3. Prepare Cinnamon Swirl: In a small bowl, combine melted butter, granulated sugar, dark brown sugar, and ground cinnamon. Use a fork to mix until thick and well combined. If the mixture is too thick to swirl, add up to 1 tablespoon more melted butter to thin it; if too thin, it will spread and not hold the swirl during baking.
  4. First Layer: Spread about 1/4 of the batter (roughly 1 cup) evenly into the prepared loaf pan. Dollop 1/4 of the cinnamon sugar mixture (about 1 tablespoon) over this layer and swirl using a table knife or the bottom of a wooden spoon to create a thick swirl.
  5. Second Layer: Spread approximately 1/3 of the remaining batter (about 1 cup) over the first layer. Add 1/3 of the remaining cinnamon sugar mixture (about 1 tablespoon) on top and swirl again gently but noticeably.
  6. Third Layer: Place half of the remaining batter (about 1 cup) evenly over the second swirl layer. Dollop half of the remaining cinnamon sugar mixture (about 1 tablespoon) on top and swirl thoroughly.
  7. Top Layer & Garnish: Spread the last of the batter evenly on top. Add the remaining cinnamon sugar mixture and create large, prominent swirls throughout the loaf. Place six thin banana slices neatly along the middle of the batter for garnish.
  8. Bake: Place the loaf pan on a baking sheet in the center rack of the oven. Bake for 60 to 70 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. If the bread browns too quickly, tent it loosely with foil to prevent over-browning while allowing the center to finish baking.
  9. Cool: Remove the bread from the oven and allow it to cool in the pan for at least 30 minutes. Then, transfer to a wire rack to cool completely before slicing and serving.

Notes

  • Ensure bananas are very ripe for maximum sweetness and moisture.
  • Do not overmix the batter to keep the bread tender and moist.
  • The cinnamon sugar swirl consistency is key: too thick won’t swirl properly; too thin will spread.
  • Use a toothpick or cake tester to check doneness; it should come out clean or with moist crumbs.
  • Allow the bread to cool fully for easier slicing and better texture.
  • Leftover banana bread can be stored in an airtight container for up to 3 days or frozen for up to 3 months.

Keywords: banana bread, cinnamon swirl, baked banana bread, layered banana bread, cinnamon sugar swirl, breakfast bread, sweet loaf

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