Description
This Easy Cinnamon Swirl Banana Bread recipe offers a moist, flavorful loaf with a delicious cinnamon sugar swirl and a sweet icing drizzle. Perfectly tender and aromatic, it’s an ideal bake for breakfast, snack, or dessert, combining mashed ripe bananas with a cinnamon-infused sugar swirl and a smooth, vanilla cream topping.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 4 Tablespoons (56g) unsalted butter, softened to room temperature
- 2/3 cup (135g) granulated sugar (or use packed brown sugar)
- 2 large eggs, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1/3 cup (80g) plain Greek yogurt (or sour cream)
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Swirl
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
Icing
- 1/2 cup (60g) confectioners’ sugar, sifted
- 1 Tablespoon (15ml) heavy cream or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch metal loaf pan with nonstick spray and set aside, ensuring the bread bakes evenly without the top over-browning.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices; set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter and 2/3 cup sugar on high speed until smooth and creamy, about 3 minutes, creating an aerated base for the bread.
- Add Eggs and Wet Ingredients: With the mixer on medium, add the eggs one at a time, beating well after each. Then beat in the mashed bananas, Greek yogurt, and vanilla extract until fully combined forming a moist batter.
- Combine Wet and Dry Mixtures: Lower mixer speed to low and slowly add the dry ingredients to the wet mixture, just until no flour pockets remain. Avoid over-mixing for a tender crumb. You should have roughly 3 and 1/2 cups of batter.
- Prepare Cinnamon Sugar Swirl: Mix 1/4 cup granulated sugar and 1 and 1/2 teaspoons ground cinnamon in a small bowl. Spoon half of the batter into the prepared loaf pan, sprinkle with half of the cinnamon sugar. Pour remaining batter over and gently spread. Using a knife, swirl through the batter down the center to create a cinnamon ribbon, being careful not to over-swirl.
- Bake the Bread: Place loaf pan in preheated oven and bake for 55–65 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent excessive browning. Bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Begin checking at 55 minutes.
- Cool Bread: Remove bread from oven and let it cool in the pan on a wire rack for 1 hour. Then remove from pan and cool completely on the wire rack to set the crumb before icing.
- Prepare and Apply Icing: Whisk together the sifted confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth and thick. Drizzle the icing evenly over the cooled banana bread before slicing.
- Storage: Store banana bread covered at room temperature for up to 2 days or refrigerate for up to one week. Note that the icing will seep into the bread over time, softening the top slightly.
Notes
- For best results, use ripe bananas with lots of brown spots to maximize sweetness and moisture.
- Do not overmix the batter after adding the dry ingredients to avoid a dense bread texture.
- Lowering the oven rack helps to prevent the top from browning too quickly.
- Covering the bread with foil halfway through baking prevents over-browning.
- You can substitute Greek yogurt with sour cream for similar moisture and tang.
- The cinnamon swirl swirl adds a beautiful visual appeal and flavor contrast but avoid over-swiring to maintain distinct layers.
- Icing adds sweetness and moisture but is optional if you want a less sweet bread.
- Use a metal loaf pan for better heat conduction and crust development.
