Cinnamon Swirl Banana Bread Recipe
If you are looking for a comforting baked treat, this cinnamon swirl banana bread recipe will fill your kitchen with the most amazing aroma. I love baking this cinnamon swirl banana bread recipe whenever I have ripe bananas sitting on my counter.
Equipment
- 9x5-inch loaf pan for baking the bread evenly
- Parchment paper or non-stick cooking spray for greasing the pan
- Large mixing bowl for combining wet and dry batter ingredients
- Small mixing bowl for preparing the cinnamon sugar swirl
- Potato masher or fork to mash ripe bananas smooth
- Whisk for blending dry flour and spices together
- Rubber spatula for folding ingredients and scraping the bowl
- Butter knife or wooden skewer to swirl the cinnamon layer cleanly
- Wire cooling rack for letting the baked loaf cool properly
Ingredients
- 3 medium Ripe bananas, heavily spotted or brown, mashed smooth
- 1/2 cup Unsalted butter, 1 stick, melted and cooled slightly
- 3/4 cup Granulated sugar, white sugar for balanced sweetness
- 2 large Eggs, room temperature for smooth batter consistency
- 1 tsp Vanilla extract, pure vanilla for aromatic flavor
- 1 1/2 cups All-purpose flour, spooned and leveled accurately
- 1 tsp Baking soda, helps the loaf rise tall
- 1/2 tsp Salt, balances overall sweetness nicely
- 1/3 cup Brown sugar, packed light or dark brown sugar
- 1 tbsp Ground cinnamon, fresh cinnamon powder for bold spice flavor
Instructions
Prep Oven and Loaf Pan
- Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, allowing slight overhang, or spray thoroughly with non-stick cooking spray.
Mix Cinnamon Swirl Sugar
- In a small bowl, combine packed brown sugar and ground cinnamon. Stir well with a fork until the spices mix completely without any lumps. Set this bowl aside for later.
Mash Ripe Bananas
- Peel your overripe bananas and place them inside your large mixing bowl. Use a potato masher or fork to press them into a smooth mash with minimal lumps remaining.
Combine Wet Ingredients
- Pour melted butter into the mashed bananas. Stir in granulated sugar, room temperature eggs, and pure vanilla extract until the mixture turns glossy and fully blended.
Fold in Dry Ingredients
- Add all-purpose flour, baking soda, and salt directly to the wet mixture. Fold gently using a rubber spatula just until flour disappears. Avoid overmixing so your bread stays tender.
Layer Batter and Cinnamon Sugar
- Pour half of your banana batter into the prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the batter, keeping two teaspoons aside for the top topping.
Add Remaining Batter and Swirl
- Spread remaining banana batter gently over the cinnamon layer. Sprinkle reserved cinnamon sugar on top, then drag a butter knife through batter in figure-eight motions to create swirls.
Bake and Cool Loaf
- Bake at 350°F for 55 to 60 minutes until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then transfer to wire rack.
Notes
- Use very ripe bananas: Choose bananas with lots of dark brown spots because they contain natural sugars that make the bread extra moist and sweet.
- Do not overmix batter: Stir dry ingredients just until combined. Overmixing produces gluten, which turns delicate banana bread dense and tough.
- Add crunchy walnuts: Fold 1/2 cup of chopped walnuts or pecans into the batter for extra nutty texture and rich flavor.
- Toss in chocolate chips: Add 1/2 cup of semi-sweet chocolate chips into the batter for a decadent chocolate cinnamon combination.
- Check with a toothpick: Insert a wooden toothpick deep into the center of the loaf. It should come out clean or with a few moist crumbs.
- Serving Suggestions: Serve warm with softened butter, cream cheese, or almond butter alongside a mug of hot coffee or tea.
- Storage Tips: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 7 days. Freeze wrapped slices for up to 3 months.
- Reheating Tips: Warm individual slices in the microwave for 10-15 seconds or toast lightly in a toaster oven.