Description
This Cinnamon Swirl Banana Bread is a deliciously moist and flavorful treat combining the rich sweetness of ripe bananas with a warm cinnamon swirl. Perfect for breakfast, tea time, or a cozy snack, this bread features a tender crumb enhanced by a cinnamon-sugar topping that creates a delightful swirl and a subtle crunch on top.
Ingredients
Scale
Cinnamon Swirl Mix
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup butter
Bread Batter
- 1 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1/4 teaspoon salt
- 1.5 cups mashed bananas (about 4 ripe medium-sized ones)
- 1/3 cup melted butter (or oil)
- 1/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 360°F (182°C). Line a 4×8 inch loaf pan with baking parchment paper, ensuring there’s some overhang on the sides for easy removal of the bread after baking.
- Make the Cinnamon Swirl: In a small saucepan over low heat, melt 1/4 cup butter. Stir in 1/2 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon until the mixture forms a smooth paste. Remove from heat and set aside to cool slightly.
- Prepare the Banana Bread Batter: In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, a pinch of ground nutmeg, and 1/4 teaspoon salt. In another bowl, combine the mashed bananas, 1/3 cup melted butter (or oil), 1/3 cup sugar, 2 large eggs, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and gently fold until just combined; do not overmix.
- Assemble the Loaf for Swirling: Pour about half of the banana bread batter into the prepared loaf pan. Dollop spoonfuls of the cinnamon swirl mixture on top of the batter, then top with the remaining batter. Use a knife or skewer to gently swirl the cinnamon mixture throughout the batter to create a marbled effect. Finally, sprinkle the cinnamon sugar topping (1/4 cup sugar mixed with 1 teaspoon cinnamon) evenly over the loaf.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the last 10 minutes of baking.
- Cool and Serve: Remove the banana bread from the oven and allow it to cool in the pan on a wire rack for about 20 minutes. Then, use the parchment overhang to lift the loaf out of the pan and cool completely before slicing into 10 slices and serving.
Notes
- Ensure bananas are very ripe for the best sweetness and moisture.
- Use parchment paper with overhang for easy removal of the loaf.
- Do not overmix the batter to keep the bread tender and moist.
- Swirling the cinnamon mixture gently avoids overmixing and keeps the marbled design distinct.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
