Cinnamon Sugar Swirl Banana Bread (Printable)
Moist banana bread swirled with cinnamon sugar creates a sweet, spiced treat perfect for breakfast or dessert.
# What You’ll Need:
→ Banana Bread Batter
01 - 3 ripe bananas, mashed
02 - ½ cup unsalted butter, melted
03 - ¾ cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt
→ Cinnamon Sugar Swirl
09 - ⅓ cup granulated sugar
10 - 2 teaspoons ground cinnamon
# How-to Steps:
01 - Preheat oven to 350°F. Grease and flour a 9 x 5 inch loaf pan or line it with parchment paper.
02 - In a large bowl, whisk together mashed bananas and melted butter. Add sugar, eggs, and vanilla; mix until smooth.
03 - In another bowl, sift together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix just until combined—do not overmix.
04 - In a small bowl, mix together the cinnamon and sugar for the swirl.
05 - Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Top with remaining batter, then sprinkle the rest of the cinnamon sugar mixture over the top.
06 - Use a knife to gently swirl the cinnamon sugar layer through the batter, creating a marbled effect.
07 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The cinnamon sugar swirl creates those gorgeous ribbons that make every slice look like you worked harder than you actually did
- It stays incredibly moist for days, assuming it lasts that long in your house
02 -
- Overmixing the batter will make your bread tough, so stop as soon as the flour disappears
- The toothpick test is tricky with the swirl, try to test in a plain area of batter, not through a cinnamon ribbon
03 -
- Line your pan with parchment paper that overhangs the long sides, you will thank yourself when it is time to lift the loaf out
- If the top is browning too quickly, tent it loosely with foil after 40 minutes