Description
This Classic Cinnamon Swirl Banana Bread is a moist and flavorful treat featuring ripe bananas and a delightful cinnamon-sugar swirl. Perfect for breakfast or a comforting snack, this quick bread combines the sweetness of bananas with the warm spiciness of cinnamon in every bite.
Ingredients
Scale
Banana Bread Batter
- 2 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Cinnamon Swirl
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, sugar, melted butter, and egg until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar and 1 tablespoon of cinnamon thoroughly to create the swirl mixture.
- Layer Batter and Swirl: Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
- Create the Swirl: Pour the remaining batter on top of the cinnamon sugar layer. Using a knife, gently swirl through the batter to create a marbled cinnamon swirl effect.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Do not overmix the batter to avoid a dense bread.
- If the top browns too quickly, tent with foil in the last 10 minutes of baking.
- Store leftovers wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice before freezing and thaw at room temperature.
