Cinnamon Swirl Banana Bread Recipe- Learn like A Pro

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Cinnamon Swirl Banana Bread Recipe- Learn like A Pro :-Banana bread that is incredibly moist and sweet, covered with a dreamy drizzle of vanilla frosting, and swirled with a thick coating of cinnamon-sugar topping comes highly recommended. This might be thought of as a dessert variation of the traditional banana bread.

 

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Cinnamon Swirl Banana Bread Recipe- Learn like A Pro

Cinnamon Swirl Banana Bread Recipe- Learn like A Pro
Cinnamon Swirl Banana Bread Recipe- Learn like A Pro 

 

Ingredients

Banana Bread

  • 2 cups (250gall-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup (135ggranulated sugar (or use packed brown sugar)
  • 4 Tablespoons (56gunsalted butter, softened to room temperature
  • 2 large eggs, at room temperature
  • 1 and 1/2 cups (345gmashed bananas (about 4 medium or 3 large ripe bananas)
  • 1/3 cup (80gplain Greek yogurt (or sour cream)
  • 1 teaspoon pure vanilla extract

Cinnamon Swirl

  • 1/4 cup (50ggranulated sugar
  • 1 and 1/2 teaspoons ground cinnamon

Vanilla Icing

  • 1/2 cup (60gconfectioners’ sugar, sifted
  • 1 Tablespoon (15ml) heavy cream or milk
  • 1/4 teaspoon pure vanilla extract 

 

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Instructions

  • Set the oven rack in the lower third of the oven and heat it up to 350°F (177°C). If you lower the oven rack, the bread’s top won’t brown too much, too soon. Use nonstick spray to grease a metal 9×5-inch loaf pan. Put away.
  • Mix the flour, baking soda, cinnamon, and salt in a medium bowl. This will make the banana bread batter. Put away.

 

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  • On high speed, use a hand mixer or stand mixer with a paddle or whisk tool to mix the butter and sugar together for about two minutes, until the mixture is smooth and creamy. Mix on medium speed and add the eggs one at a time, making sure to beat well after each one. After that, add the yogurt, vanilla extract, and mashed bananas and mix them together. Slowly add the dry ingredients to the wet ones while the mixer is on low speed. Keep going until there are no more flour pockets. Do not mix too much. There will be about 3 1/2 cups of batter.

 

  • Cinnamon Sugar Swirl: Combine the sugar and cinnamon. Fill the loaf pan with half of the banana bread batter. Add the cinnamon-sugar mix on top. Spread the rest of the batter out on top. You may find it harder to spread the top layer of batter because it wants to stick to the cinnamon-sugar filling. However, use a spoon to carefully spread it out as much as you can. Swirl the batter down the middle of the loaf pan with a knife. Do not stir too much, as this will mix the layers too much.
  • For 55 to 65 minutes, bake the bread. Halfway through the baking time, loosely cover the top with aluminum foil to keep it from getting too brown. Put a toothpick in the middle of the bread and pull it out clean. There should only be a few small moist crumbs left on the stick. When the timer goes off at 55 minutes, check on it every 5 minutes.

 

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  • Take the bread out of the oven and let it cool for an hour in the pan on a wire rack. The bread should be cooled on the wire rack instead of the pan after it has been taken out of the oven.
  • Mix the icing ingredients with a whisk. (I generally use heavy cream because it makes icing thick.) Spread on bread before cutting it.

 

  • Wrap banana bread in foil and keep it at room temperature for two days. Or, put it in the fridge for up to a week. Over time, the icing will seep into the top of the banana bread, so the slices’ tops will get a little wet.

 

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Notes

  • For best results, freeze this bread without the frosting. Then, ice it after it’s thawed and before serving. You can freeze a loaf that has been baked and cooled for up to 3 months. Let it thaw in the fridge overnight. Bring to room temperature before serving if you want to. Watch my video called Make-Ahead Baking to learn more about how to freeze quick breads.
  • A 9×5-inch loaf pan, a whisk, a glass mixing bowl, an electric mixer (handheld or stand), and a cooling rack are some of the special tools that you will need.
  • Is Whole Wheat Flour okay to use? Yes, you can use whole wheat flour instead of all-purpose flour and not make any other changes.
  • For butter, you can use salty butter in this recipe if you need to. No other changes need to be made.
  • Cinnamon Swirl Banana Bread Muffins: This banana bread recipe makes 24 cinnamon swirl banana bread muffins. Put the batter into muffin pans that have been greased or lined with paper liners. Bake at 425°F (218°C) for 5 minutes. After that, lower the oven temperature to 350°F (177°C) while leaving the muffins in there. For another 16–17 minutes, or until a toothpick stuck in the middle comes out clean. It takes about 22 to 23 minutes to bake the banana bread muffins all the way through. The first burst of hot air makes the muffins rise very high! You could also try my crumb muffins with chocolate chips and bananas. (You don’t have to use chocolate chips in that recipe.)
  • Not any yogurt or sour cream? If you don’t want to use applesauce, you can use 1/3 cup of mashed banana instead, or you can even use canned pumpkin puree.
  • Ice Cubes: You can use ice cubes in this recipe. Warm up the frozen bananas. Remove any extra juice, mash, and then use as directed in the recipe. Learn how to freeze bananas and then thaw them before baking. If you mash it too much, you’ll end up with 2 cups of banana-y juice. It’s better to have some chunks.
  • Could I make a banana bundt cake out of this? The batter is not enough. Instead, you should use my very similar, bigger recipe for chocolate marble banana Bundt cake. That recipe doesn’t need the chocolate swirl. Instead, you can use 2/3 cup (135g) of granulated sugar mixed with 1 teaspoon of cinnamon.

 

 

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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