Description
This Cinnamon Swirl Banana Bread features a moist and tender banana-infused loaf with a delightful marbled swirl of cinnamon and brown sugar running throughout. Perfectly balanced in sweetness and spice, this homemade banana bread is ideal for breakfast, a comforting snack, or a light dessert, bringing warmth and aroma to any occasion.
Ingredients
Banana Bread Batter
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Swirl
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly and set aside to ensure the bread does not stick.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted unsalted butter, granulated sugar, beaten egg, and vanilla extract. Stir the mixture until all ingredients are well incorporated, creating a smooth wet batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring even distribution of the leavening agents and seasoning.
- Add Dry to Wet: Gradually fold the dry ingredients into the wet banana mixture. Stir gently until just combined to maintain a tender crumb; avoid overmixing the batter.
- Prepare Cinnamon Swirl Mixture: In a small bowl, combine ground cinnamon and brown sugar, mixing well to create the sweet and spiced swirl component.
- Layer Batter and Swirl: Pour half of the banana bread batter into the prepared loaf pan. Evenly sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter on top, then evenly sprinkle the rest of the cinnamon mixture.
- Create Marbled Effect: Using a knife or skewer, gently swirl the cinnamon sugar through the batter to create an attractive marbled pattern throughout the loaf.
- Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center—when it comes out clean, the bread is ready. If the top browns too quickly, tent loosely with aluminum foil to prevent burning.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing to ensure clean cuts and perfect texture.
Notes
- Use ripe bananas that are heavily speckled or mostly brown for maximum sweetness and banana flavor.
- Do not overmix the batter to keep the bread moist and tender.
- Adjust cinnamon quantity if you prefer a stronger or milder spice flavor.
- Store banana bread loosely wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- This bread can be frozen for up to 2 months; wrap tightly and thaw before serving.
