Why You’ll Love This Recipe
There’s something about the aroma of freshly baked bread that feels like a warm hug, and when that bread is packed with the comforting flavors of cinnamon and ripe bananas, it’s even better. This Cinnamon Swirl Banana Bread is not only delightful to the senses but also incredibly simple to whip up. Perfect for a cozy weekend morning or as a satisfying after-school snack, this recipe brings a nostalgic vibe that many people cherish.
“This banana bread is a game changer! The cinnamon swirl takes it to a whole new level of deliciousness.”
How to Make Cinnamon Swirl Banana Bread
Creating a loaf of this scrumptious banana bread is an easy, breezy affair that anyone can tackle. You start by mixing the wet ingredients, followed by a dash of cinnamon joy, and then coaxing them into a beautifully swirled masterpiece. The whole process takes less than an hour, giving you plenty of time to enjoy a slice—or two!
What You’ll Need
Here’s everything you need to bring this delightful loaf to life:
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon cinnamon
- 1/2 cup chopped nuts (optional)
If you’re out of ripe bananas, you can use frozen ones—just make sure to thaw and drain them first. Additionally, feel free to swap in apple sauce for a portion of the melted butter for a lower-fat option.
Directions
- Begin by preheating your oven to 350°F (175°C) and greasing a 4×8 inch loaf pan.
- In a mixing bowl, mash the ripe bananas using a fork until smooth and creamy. Stir in the melted butter until combined.
- Next, sprinkle in the baking soda and a pinch of salt, mixing them in well.
- Add the sugar, egg, and vanilla extract, and stir until everything is well blended.
- Gently mix in the flour until just incorporated—don’t over-mix!
- In another small bowl, combine the cinnamon with a couple tablespoons of sugar and mix them together.
- Pour half of the banana batter into the greased loaf pan, then sprinkle half of the cinnamon-sugar mixture on top. Add the remaining banana batter, and finish with the rest of the cinnamon-sugar blend.
- Using a knife, gently swirl the cinnamon mixture into the banana batter to create a lovely pattern.
- Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted comes out clean.
- Allow the bread to cool in the pan for a bit before transferring it to a wire rack for slicing.
Serving Suggestions
Enjoy a warm slice of this banana bread with a pad of butter for a decadent treat. Pair it with a fresh fruit salad for a lovely brunch option, or maybe a hot cup of coffee for a cozy afternoon snack. This bread also makes a wonderful base for French toast, topped with maple syrup, powdered sugar, or yogurt and fresh berries.
Storage & Reheating
To keep your banana bread fresh, wrap it tightly in plastic wrap or store it in an airtight container. It will stay good at room temperature for about 3–4 days. For longer storage, feel free to freeze slices for up to 3 months. Simply thaw overnight in the fridge or pop a slice in the microwave for a few seconds until warm.
Pro Tips
- For a more intense flavor, you can toast the nuts before adding them to the batter.
- If you prefer an extra moist texture, add an additional banana or a couple of tablespoons of sour cream.
- Experiment with different spices like nutmeg or allspice along with the cinnamon for a unique twist on flavor.
Variations
Get creative with your ingredients! Consider adding chocolate chips for a sweet surprise, or try substituting in whole wheat flour for added nutrition. You could even add a hint of orange zest for a refreshing citrus note or stir in some dried fruits like raisins or cranberries for an unexpected flavor punch.
FAQs
Can I make this recipe gluten-free?
Absolutely! Just substitute the all-purpose flour with a 1:1 gluten-free blend, and you’ll be good to go.
What if I don’t have ripe bananas?
You can use bananas that are not fully ripe, but make sure to bake them in the oven for about 15 minutes at 300°F (150°C) to soften them up and sweeten their flavor.
How do I know when my banana bread is done?
The best way to check for doneness is to insert a toothpick into the center. If it comes out clean or with just a few crumbs, your banana bread is ready to come out of the oven.
- Banana recipes
- Quick bread ideas
Cinnamon Swirl Banana Bread
- Total Time: 75 minutes
- Yield: 1 loaf (about 8 servings) 1x
- Diet: Vegetarian
Description
A delightful and easy banana bread recipe with a cinnamon swirl that adds a comforting flavor.
Ingredients
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 4×8 inch loaf pan.
- Mash the ripe bananas in a mixing bowl until smooth and creamy. Stir in the melted butter.
- Mix in the baking soda and a pinch of salt.
- Add the sugar, egg, and vanilla extract, and stir until well blended.
- Gently fold in the flour until just incorporated.
- In a small bowl, combine the cinnamon with a couple tablespoons of sugar.
- Pour half the banana batter into the greased loaf pan, sprinkle half of the cinnamon-sugar mixture on top, add remaining banana batter, and finish with the rest of the cinnamon-sugar blend.
- Gently swirl the cinnamon mixture into the banana batter with a knife.
- Bake for 60-65 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan before transferring to a wire rack for slicing.
Notes
For a more intense flavor, toast the nuts before adding. Consider adding chocolate chips or using whole wheat flour for added nutrition.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg