Homemade Cinnamon Swirl Banana Bread
A delightful combination of moist banana bread swirled with cinnamon sugar, perfect for breakfast, snacks, or dessert.
Ingredients
Main Ingredients
- 3 pieces ripe bananas The riper, the better for sweetness.
- ⅓ cup melted butter Can be substituted with coconut oil or vegetable oil.
- 1 teaspoon baking soda Ensure it’s fresh for proper rising.
- a pinch none salt Balances the sweetness.
- ¾ cup sugar Can be replaced with brown sugar or coconut sugar.
- 1 large egg, beaten For a vegan option, use a flax egg.
- 1 teaspoon vanilla extract Enhances the flavor.
- 1 cup all-purpose flour A gluten-free flour blend can be substituted.
- 1 tablespoon cinnamon Used for the swirl.
- ¼ cup brown sugar Mixed with cinnamon for the swirl.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 4x8 inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth, leaving a few chunks for texture.
- Stir in the melted butter until well mixed.
- Add baking soda and a pinch of salt, mixing until incorporated.
- Stir in sugar, beaten egg, and vanilla extract until smooth.
- Gradually fold in the all-purpose flour until just combined to avoid overmixing.
Cinnamon Swirl Preparation
- In a small bowl, mix cinnamon and brown sugar together.
- Pour half of the banana bread batter into the prepared loaf pan.
- Sprinkle half of the cinnamon-sugar mixture over the batter.
- Pour the remaining batter on top and sprinkle the rest of the cinnamon-sugar mixture.
- Using a knife, gently swirl the cinnamon-sugar mixture into the batter.
Baking
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Store wrapped in plastic wrap at room temperature for 3-4 days or in the fridge for about a week. It can be frozen for up to 3 months.