Cinnamon Swirl Banana Bread is a delightful treat that combines the heartiness of banana bread with a sweet cinnamon swirl. It’s a moist, flavorful option perfect for any time of year, whether enjoyed as a breakfast staple or a sweet afternoon snack. The warm spices and comforting banana flavors make it a crowd-pleaser.
If you’re looking to make substitutions, you can replace the unsalted butter with coconut oil for a dairy-free option. Make sure to use pumpkin puree instead of pumpkin pie filling, as the latter contains added spices and sugars that will alter the flavor. For those with allergies, the recipe includes eggs and dairy, so consider flax eggs and non-dairy butter alternatives if necessary. Bananas can be sourced from local farmers’ markets for the freshest flavor.
Bread & Rolls
Cinnamon Swirl Banana Bread Recipe
Ingredients
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 cups mashed ripe bananas (about 4 bananas)
- 3 tablespoons unsalted butter, melted (for swirl)
- 3 tablespoons granulated sugar (for swirl)
- 3 tablespoons dark brown sugar (for swirl)
- 2 tablespoons ground cinnamon (for swirl)
- 6 thin slices of ripe banana (for garnish)
Instructions
- Start by heating your oven to 350 degrees Fahrenheit and get your 9×5-inch loaf pan ready by giving it a good greasing and a light dusting of flour.
- In a big mixing bowl, melt 1 cup of unsalted butter and let it sit for a bit to cool down. Then, whisk in 1 cup of granulated sugar until everything looks well blended, and toss in 2 large eggs along with 1 teaspoon of vanilla extract, making sure to mix until the texture is nice and creamy.
- Grab another bowl and combine 2 cups of all-purpose flour with 1 teaspoon of baking soda. Slowly fold the dry mix into the wet ingredients, being gentle as you mix to keep the batter light and fluffy without overdoing it.
- Take about 4 ripe bananas and mash them up until they’re smooth. Then, fold those mashed bananas into your batter until you don’t see any big chunks anymore. A few lumps are totally fine; perfection isn’t the goal here.
- In a smaller bowl, whip up the cinnamon swirl mixture by blending 3 tablespoons of melted butter, 3 tablespoons of granulated sugar, 3 tablespoons of dark brown sugar, and 2 tablespoons of ground cinnamon together until it turns into a thick paste.
- Pour roughly 1/4 of the batter (about 1 cup) into the prepared loaf pan and smooth it out. Then, dollop about 1/4 of the cinnamon swirl mixture (around 1 tablespoon) on top and take a knife to create some beautiful swirls. Keep layering with another 1/3 of the batter and 1/3 of the cinnamon mixture, then finish off with the last bit of batter and the remaining cinnamon dollops on top. Give it another swirl to make sure it looks good all the way through.
- Put the pan onto a baking sheet and slide it into the middle of the oven for 60 to 70 minutes. The bread should turn a lovely golden brown on top, and when you stick a toothpick into the center, it should come out clean when it’s ready.
- Once the baking is done, let the bread cool down in the pan for about 10 minutes before moving it to a wire rack. For a nice touch, garnish the top with some thin banana slices laid down the center of the loaf.
Tips
- You can prepare the batter in advance and store it in the refrigerator for a day or two before baking. Just let it come to room temperature before pouring it into the pan.
- Store any leftover bread in an airtight container at room temperature for up to three days, or refrigerate for a week.
- The banana bread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to preserve freshness for up to three months.
If you’re in the mood for something equally delightful, try making Moist Banana Bread. It’s a rich and flavorful option that pairs perfectly with your morning coffee or as an afternoon snack.