Description
A delightful banana bread with a cinnamon swirl that is easy to make and perfect for breakfast, dessert, or a snack.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed (Use very ripe bananas for better flavor.)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed (Can swap for maple syrup for a different note.)
- 1/2 cup unsalted butter, melted (Let it cool before adding eggs.)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/2 teaspoon salt (If using salted butter, reduce to 1/4 teaspoon.)
- 1 1/2 cups all-purpose flour (Can substitute half with whole wheat flour.)
Cinnamon Sugar
- 1 tablespoon cinnamon (Add more for a stronger cinnamon flavor.)
- 1/4 cup granulated sugar (for cinnamon swirl)
Glaze
- 1/2 cup powdered sugar (Adjust consistency with milk.)
- 1-2 tablespoons milk (for glaze) (Use plant milk for a dairy-free version.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well blended.
- Sprinkle the baking soda and salt over the banana mixture. Then, add the flour, stirring gently until just combined. Be careful not to overmix.
- In a small bowl, mix the granulated sugar and cinnamon together to prepare the cinnamon sugar mix.
Baking
- Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter.
- Pour the remaining batter over the cinnamon sugar layer. Finally, sprinkle the remaining cinnamon sugar on top.
- Using a knife or skewer, gently swirl the batter to create a marbled effect. Be careful not to overmix.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and let the bread cool in the pan for 10-15 minutes. Then, transfer to a wire rack to cool completely.
Glazing
- In a small bowl, mix the powdered sugar with milk until smooth and drizzly. Adjust the consistency by adding more milk or powdered sugar as needed.
- Once the bread is completely cool, drizzle the glaze over the top.
Notes
Store the loaf in plastic wrap or an airtight container for up to three days. For longer storage, slice and freeze wrapped with parchment in between slices.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert, Snack
- Cuisine: American