Easy Cinnamon Swirl Banana Bread
This Easy Cinnamon Swirl Banana Bread. Is not your average banana bread. It’s made extra special. With layers of cinnamon sugar. Swirled through the moist banana batter. Every bite gives you the rich banana flavor you love. With pockets of sweet, cinnamon goodness. Perfect for breakfast, or an afternoon snack. Or a sweet treat after dinner—this banana bread. Is a total game-changer!
Servings
Ingredients
Batter:
- 1 c 2 sticks unsalted butter, melted
- 1 c white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 c all-purpose flour
- 1 tsp baking soda
- 1 1/2 c mashed ripe bananas about 4 bananas
Cinnamon Sugar Swirl:
- 3 tbsp melted unsalted butter
- 3 tbsp white sugar
- 3 tbsp dark brown sugar
- 2 tbsp ground cinnamon
- 6 thin slices of ripe banana for garnish
Instructions
- Preheat your oven to 350°F. And grease a 9×5-inch loaf pan. With butter or oil. Then lightly flour it. Set it aside.
- In a large bowl. Melt the butter. And allow it to cool slightly. Whisk in the sugar. Followed by the eggs. And vanilla. Until smooth. Gently fold in the flour. And baking soda. Then stir in the mashed bananas. Until just mixed.
- In a separate small bowl. Combine the cinnamon sugar swirl ingredients. With a fork. Until thick. If it's too thick to swirl. Add a bit more melted butter. Be careful not to make it too thin. Or it won't hold the swirl. In the batter.
- Spread 1/4 of the batter (approximately 1 cup). Into the bottom of the loaf pan. Add 1/4 of the cinnamon sugar mix (approximately 1 tablespoon) on top. Then use a knife. Or spoon. To create a swirl pattern.
- Repeat this layering process. With 1/3 of the remaining batter. And another 1/3 of the cinnamon mixture. Swirling again.
- Do the same. With the final half of the batter. And the last of the cinnamon sugar. Making big swirls on top. Finish by placing. Six thin banana slices. Down the center of the batter.
- Put the loaf pan. On a baking sheet. And bake for 60-70 minutes. Or until the top is golden brown. And a toothpick inserted into the center. Comes out clean. If the top browns too quickly. Before the middle is cooked. Cover the loaf. With foil. And continue baking.
- Once done. Let the bread cool. In the pan. For 30 minutes. Before transferring it. To a wire rack. To cool completely.
Notes
To make this banana bread gluten-free. Simply swap out the all-purpose flour. For a 1:1 gluten-free flour blend. Make sure the flour blend contains xanthan gum. Which helps mimic. The elasticity of gluten. If your blend doesn’t have it. Add about 1/4 teaspoon per cup of flour. Also, double-check that your baking soda, vanilla extract. And other ingredients are certified gluten-free. To keep everything safe. For those with gluten sensitivities!