Description
This Homemade Cinnamon Swirl Banana Bread is a moist, flavorful treat combining ripe bananas with a warm cinnamon sugar swirl. Easy to prepare, it offers a perfect balance of sweet banana goodness and aromatic cinnamon, making it an irresistible snack or breakfast option.
Ingredients
Scale
Fruit
- 3 large ripe bananas (substitute with frozen bananas, thawed and drained)
Dry Ingredients
- 2 cups all-purpose flour (can substitute with whole wheat flour for a healthier option)
- 1 cup granulated sugar (can reduce or use sugar alternative for lower sugar)
- 1 teaspoon baking soda (ensure fresh)
- 1 tablespoon cinnamon (adjust to preference or use cinnamon blend)
- 1 teaspoon salt
- 1 tablespoon cinnamon sugar mixture (equal parts cinnamon and sugar)
Wet Ingredients
- 1 large egg (can replace with flax egg for vegan option)
- 1/2 cup melted butter (substitute with vegetable oil or applesauce for dairy-free)
- 1 splash vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a loaf pan to ensure easy removal of the banana bread after baking.
- Mash Bananas: In a mixing bowl, mash the ripe bananas until smooth and creamy, forming the base of your batter.
- Add Butter: Stir in the melted butter until fully incorporated with the mashed bananas.
- Add Wet Ingredients: Mix in the granulated sugar, the egg, and a splash of vanilla extract, blending everything evenly.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, cinnamon, and salt to ensure an even distribution of leavening and spices.
- Combine Mixtures: Fold the dry ingredients gently into the wet banana mixture, taking care not to overmix to keep the bread tender.
- Layer Batter and Cinnamon Sugar: Pour half of the batter into the greased loaf pan, sprinkle the cinnamon sugar mixture evenly over it to create a swirl, then add the remaining batter on top.
- Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely, preserving the crumb and texture.
Notes
- Use ripe bananas with plenty of brown spots for the best flavor and moisture.
- If substituting with flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water and let sit until gelled.
- For a dairy-free version, substitute melted butter with equal parts vegetable oil or applesauce.
- Ensure baking soda is fresh for an optimal rise and light texture.
- The cinnamon sugar swirl adds a delightful moistness and flavor contrast but can be omitted if preferred.
