Easy Cinnamon Swirl Banana Bread Recipe

Spread the love

Easy Cinnamon Swirl Banana Bread Recipe: This cinnamon swirl banana bread has a thick ribbon of cinnamon sugar swirled through the center, a moist crumb, and tons of banana flavor in every slice. This fast bread becomes a delicious treat that resembles dessert when topped with a simple vanilla icing.

I adore a good cinnamon sugar swirl, as you well know. (In other words, have you ever tried this homemade cinnamon roll? Add it to your list of things to bake! There’s just something extra special about cutting into a coffee cake or chai cinnamon swirl Bundt cake and finding an unexpected layer of cinnamon-sugar inside, even if I really enjoy a good crumb streusel topping.

 

Easy Cinnamon Swirl Banana Bread Recipe

 

 

Ingredients

Banana Bread

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

Cinnamon Swirl

  • 1/4 cup (50g) granulated sugar
  • 1 and 1/2 teaspoons ground cinnamon

Vanilla Icing

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

 

Instructions

Preheat the oven to 350°F (177°C) with the oven rack in the bottom third position. You can avoid your bread’s top browning too quickly by lowering the oven rack. Apply nonstick spray to a metal loaf pan measuring 9 by 5 inches. Put aside.
Prepare the batter for the banana bread: In a larger basin, whisk together flour, baking soda, cinnamon, and salt. Put aside.

Beat the butter and sugar on high speed for about two minutes, or until smooth and creamy, using a handheld or stand mixer with a paddle or whisk attachment. One egg at a time, add them to the mixer on medium speed, beating thoroughly after each addition. Next, whisk together the yogurt, vanilla extract, and mashed bananas. Beat the dry components into the wet ingredients gradually, with the mixer running on low speed, until no flour pockets are visible. Avoid over-mixing. There should be about 3 and a half cups of batter.

 

Make a cinnamon sugar swirl by combining sugar and cinnamon. Fill the loaf pan with half of the banana bread batter. Add a dusting of the cinnamon-sugar mixture. Spoon the leftover batter over the top. Spreading will be a bit more difficult because the top layer of batter will want to adhere to the cinnamon-sugar filling, but do your best to spread it out carefully with a spoon. Swirl the batter with a knife down the middle of the loaf pan. Refrain from overs wirling as this will excessively blend the layers together.

To keep the top from turning too brown, loosely cover the bread with aluminum foil halfway through the baking process and bake for 55 to 65 minutes. When a toothpick inserted in the center comes out clean with only a few tiny moist crumbs, the bread is done. Since every oven is different, start checking after 55 minutes, every 5 minutes.
After taking the bread out of the oven, let it cool for an hour in the pan that is placed on a wire rack. After removing the bread from the pan, let it cool completely on the wire rack.
Whisk together the ingredients for the icing. (I typically use heavy cream because it makes for a rich frosting.) Pour over bread to serve before cutting.
Banana bread can be refrigerated for up to a week or kept at room temperature for two days when covered. The icing will eventually seep into the top of the banana bread, so the tops of the slices will get slightly wet.

What You’ll Love About This Cinnamon Swirl Banana Bread

A delicious mash-up of my super-popular banana bread and cinnamon swirl quick bread recipes
Quick and easy to make
Sweet flavors of banana, vanilla, and cinnamon sugar
Cake-like texture stays moist for days
Excellent use for over-ripe bananas; or you can thaw frozen bananas
Extra delicious with creamy vanilla icing
A great treat any time of day
Freezes well, so make ahead and stock your freezer for banana bread

Author

  • 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.

    View all posts

Spread the love

Leave a Comment