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Cinnamon Swirl Banana Bread

This cinnamon swirl banana bread is a delightful treat that combines the sweetness of ripe bananas with a rich cinnamon swirl, making it perfect for breakfast or a snack.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
Wet Ingredients
  • 3 very ripe bananas, mashed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla extract
Cinnamon Swirl
  • 1/3 cup packed brown sugar
  • 1.5 tbsp ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan thoroughly.
  2. In a large bowl, whisk together the mashed bananas, granulated sugar, eggs, melted butter, and vanilla extract until the mixture is smooth.
  3. In a separate bowl, whisk the flour, baking soda, and kosher salt together.
  4. Slowly fold the dry ingredients into the wet mixture just until combined.
Prepare the Cinnamon Sugar Swirl
  1. In a small bowl, mix the packed brown sugar and ground cinnamon until well combined.
Layer Batter and Create the Swirl
  1. Pour half of the banana bread batter into the prepared loaf pan.
  2. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
  3. Pour in the remaining batter, smoothing the top lightly.
  4. Sprinkle the rest of the cinnamon sugar evenly across the batter.
  5. Gently swirl the cinnamon sugar through the batter in a figure-eight motion about 4 to 5 times.
Bake the Bread
  1. Place the pan in the oven and bake for 55 to 65 minutes.
  2. Check the bread around 40 minutes; if it's browning too quickly, tent with aluminum foil.
  3. To test doneness, insert a toothpick in the center; if it comes out clean, the bread is ready.
Cool Before Slicing
  1. Remove the loaf from the oven and let it cool in the pan for 15 minutes.
  2. Transfer it to a wire rack to cool completely before slicing.

Notes

This banana bread can be kept wrapped tightly at room temperature for up to 4 days or frozen for up to 3 months. Reheat slices in a pan or microwave to refresh.