Description
This Cinnamon Roll Banana Bread combines the moist, flavorful goodness of classic banana bread with the irresistible swirl of buttery cinnamon sugar and a luscious cream cheese frosting topping. Perfect for breakfast, dessert, or a snack, this recipe is made entirely by hand using simple kitchen tools and no fancy equipment.
Ingredients
Banana Bread
- 3 large ripe bananas, mashed
- 1/4 cup salted butter, at room temperature
- 1 cup white sugar
- 1 large egg
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1/4 tsp salt
Cinnamon Swirl
- 1/4 cup salted butter, melted and cooled to room temperature
- 2 tsp cinnamon
- 1/3 cup brown sugar
Cream Cheese Frosting
- 2 oz full fat cream cheese, at room temperature
- 2 tbsp salted butter, at room temperature
- 3/4 cup powdered sugar
- 1/4 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×3 inch loaf pan and line the bottom and long edges with parchment paper to ensure easy removal of the bread after baking.
- Cream Butter and Sugar: In a large bowl, cream together 1/4 cup of salted butter and 1 cup of white sugar until the mixture is smooth and fluffy, which helps create a tender crumb in the bread.
- Add Egg: Add the large egg to the butter and sugar mixture, beating until the mixture is smooth and well combined to help bind the ingredients.
- Incorporate Bananas: Mix in the mashed ripe bananas thoroughly to infuse moisture and natural sweetness throughout the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon baking soda, and 1/4 teaspoon salt to ensure even distribution of leavening and seasoning.
- Combine Dry and Wet: Gently fold the dry ingredients into the wet banana mixture until just combined to avoid overmixing, which can cause toughness.
- Prepare Cinnamon Swirl: In a small bowl, stir together the melted 1/4 cup salted butter, 2 teaspoons cinnamon, and 1/3 cup brown sugar until the mixture is smooth and combined.
- Assemble the Bread: Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly. Then, spread half of the cinnamon swirl mixture evenly over the batter. Add the remaining banana bread batter on top, spreading it out as well, followed by the remaining cinnamon swirl mixture on top.
- Create the Swirls: Using a butter knife, gently trace horizontal and vertical lines through the batter layers to swirl the cinnamon sugar throughout the bread for a marbled effect.
- Bake: Bake the loaf in the preheated oven for about 55 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
- Cool: Allow the banana bread to cool completely in the pan before carefully removing it to prevent breakage.
- Prepare Frosting: In a medium bowl, mix together 2 oz full-fat cream cheese, 2 tablespoons salted butter, 3/4 cup powdered sugar, and 1/4 teaspoon vanilla extract until smooth and creamy for a rich, tangy frosting.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled banana bread. Slice and serve to enjoy the perfect blend of cinnamon roll flavor and moist banana bread.
Notes
- *Spooned and leveled flour refers to the method of measuring flour by scooping flour with a spoon into the measuring cup and leveling it off with a knife to avoid compacting and using too much flour.
- Do not scoop flour directly with the measuring cup as this compresses the flour and can result in a denser bread.
- Ensure the cinnamon swirl butter is cooled before mixing to prevent melting the sugar prematurely.
- For best results, use ripe bananas with brown spots for maximum sweetness and moisture.
- Allow the bread to fully cool before frosting to prevent the frosting from melting.
