Cinnamon Swirl Banana Bread
A deliciously moist and flavorful banana bread with a heavenly swirl of cinnamon, perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas, mashed The riper the bananas, the sweeter and more flavorful.
- 1/3 cup melted butter
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar Adjust according to taste.
Cinnamon Swirl Mixture
- 1 tablespoon ground cinnamon For the swirl.
- 2 tablespoons brown sugar For the swirl.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter.
- Add the sugar, beaten egg, and vanilla extract to the banana mixture. Mix until well combined.
- In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- In a small bowl, combine the ground cinnamon and brown sugar for the swirl.
Baking
- Pour half of the batter into a greased 9x5-inch loaf pan. Sprinkle half of the cinnamon mixture over the batter. Add the remaining batter on top and finish with the remaining cinnamon mixture.
- Using a skewer or knife, gently swirl the cinnamon mixture into the batter.
- Bake in the preheated oven for 60-65 minutes or until a toothpick inserted in the center comes out clean.
- Once done, let the bread cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
To store, wrap tightly in plastic wrap or foil to keep fresh. It can be left at room temperature for 2-3 days or refrigerated for up to a week. For longer storage, slice and freeze for up to three months. Thaw at room temperature or toast slices for a fresh-baked feel.