Cinnamon Swirl Banana Bread
A delightful and moist banana bread with a warm cinnamon swirl, perfect for breakfast or as an afternoon snack.
Ingredients
Main Ingredients
- 3 pieces ripe bananas, mashed Riper bananas yield sweeter bread.
- 1/3 cup melted butter
- 1 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar Can substitute part with chocolate chips.
- 1 large egg, beaten Can substitute with unsweetened applesauce or a flaxseed egg.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Gluten-free flour can be used as a substitute.
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar Can substitute with white sugar.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a mixing bowl, combine the mashed bananas with the melted butter until well mixed.
- Stir in the baking soda and a pinch of salt, mixing until just combined.
- Add the sugar, beaten egg, and vanilla extract and stir well.
- Gently fold in the flour until there are no dry streaks, being careful not to overmix.
- In a separate bowl, mix ground cinnamon and brown sugar; set aside.
Assembly
- Pour half of the banana mixture into the prepared loaf pan and sprinkle with half of the cinnamon sugar mixture.
- Layer the remaining banana batter on top, followed by the rest of the cinnamon sugar.
- Use a knife to swirl the cinnamon sugar into the batter gently (don’t overdo it!).
Baking
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Best enjoyed with butter, coffee, or yogurt. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.