Description
This Classic Cinnamon Swirl Banana Bread is a moist and flavorful treat featuring ripe bananas with a delightful cinnamon sugar swirl throughout. Perfect for breakfast or a comforting snack, this easy-to-make bread combines sweet banana goodness with warm cinnamon spice, baked to golden perfection.
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: Preheat the oven to 350°F (175°C) and grease a loaf pan to prepare it for baking, ensuring the bread doesn’t stick.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, sugar, melted butter, and egg. Stir well until the mixture is smooth and thoroughly 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 banana mixture and stir gently until just combined. Avoid overmixing to keep the bread tender.
- Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar with 1 tablespoon of cinnamon, creating the flavorful cinnamon sugar swirl.
- Layer Batter: Pour half of the banana bread batter into the greased loaf pan. Evenly sprinkle half of the cinnamon sugar mixture on top.
- Create Cinnamon Swirl: Pour the remaining batter over the cinnamon sugar layer and gently swirl it with a knife to create a marbled cinnamon effect throughout the bread.
- Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the banana bread to cool in the loaf pan for about 10 minutes before transferring it to a wire rack to cool completely, making it easier to slice.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- For an extra moist texture, you can add 1/4 cup of yogurt or sour cream to the batter.
- Use a serrated knife when slicing cooled banana bread to get clean cuts.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze sliced banana bread for longer storage, thaw at room temperature before serving.
- Optional: Add chopped nuts or chocolate chips to the batter for added texture and flavor.
