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–+ servings
Delicious cinnamon swirl banana bread with a golden brown crust and fluffy texture.

Cinnamon Swirl Banana Bread

This cinnamon swirl banana bread turns overripe bananas into a moist and tender loaf, featuring a delightful cinnamon-brown-sugar ribbon throughout. It's perfect for breakfasts, snacks, or last-minute guests.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas (very ripe, with brown speckles for best flavor) Use heavily speckled or mostly brown bananas for sweetness.
  • 1/3 cup melted butter (unsalted preferred) Can be replaced with neutral oil for a dairy-free option.
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup granulated sugar For a softer crumb, swap half for light brown sugar.
  • 1 large egg, beaten Can be replaced with a flax egg for vegan option.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Gluten-free 1:1 flour blend can be used.
  • 1 tablespoon ground cinnamon
  • 1/4 cup brown sugar

Method
 

Preparation
  1. Heat the oven to 350°F (175°C). Grease a 4×8-inch loaf pan. Set it aside.
  2. In a medium bowl, mash the bananas with a fork until mostly smooth. Stir in the melted butter.
  3. Add the baking soda and a pinch of salt. Mix in the granulated sugar, beaten egg, and vanilla until combined.
  4. Fold the flour into the wet mixture gently. Stop when just combined; a few streaks of flour are okay.
  5. In a small bowl, combine the ground cinnamon and brown sugar. Stir until even.
Assembly
  1. Pour half the banana batter into the prepared pan. Sprinkle half the cinnamon-sugar evenly over the batter.
  2. Spoon the remaining batter on top and sprinkle the rest of the cinnamon-sugar.
  3. Drag a knife through the batter twice to create a swirl. Don’t overdo it or the swirl will disappear.
Baking
  1. Bake for 50 to 60 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
  2. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1Calories: 190kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g

Notes

Slice and serve warm for a tender, fragrant bite. Store cooled bread in an airtight container at room temperature for up to 3 days. Wrap slices for freezing up to 3 months. Check at 50 minutes for baking to prevent overbrowning.

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