Cinnamon Swirl Banana Bread is a delightful twist on the classic banana bread, featuring a rich and aromatic cinnamon swirl that adds a burst of flavor to every bite.
This moist and tender bread is perfect for breakfast, a snack, or even dessert.
The combination of ripe bananas and cinnamon creates a comforting, homey taste that will make this recipe a staple in your baking repertoire.
It’s easy to prepare and uses simple ingredients, making it an ideal treat for any occasion.
Ingredients
For the banana bread, you will need:
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
For the cinnamon swirl, you will need:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan.
In a large mixing bowl, combine the mashed bananas and melted butter.
Mix well until smooth.
Add the granulated sugar, beaten egg, and vanilla extract to the banana mixture.
Stir until fully incorporated.
In a separate bowl, combine the baking soda, salt, and all-purpose flour.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
In a small bowl, mix together the granulated sugar and ground cinnamon for the cinnamon swirl.
Pour half of the banana bread batter into the prepared loaf pan, spreading it evenly.
Sprinkle half of the cinnamon-sugar mixture over the batter.
Pour the remaining batter into the pan and sprinkle the top with the remaining cinnamon-sugar mixture.
Use a knife or a skewer to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Facts
A serving size of one slice (based on 12 servings) of cinnamon swirl banana bread provides approximately:
- Calories: 190
- Total Fat: 5g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the bread may be denser. You might consider using half whole wheat and half all-purpose flour for a lighter texture.
2. Can I add nuts or chocolate chips to the banana bread?
Absolutely! You can fold in 1/2 cup of chopped nuts, such as walnuts or pecans, or chocolate chips into the batter for added texture and flavor.
3. How should I store the banana bread?
Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
4. Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Make sure to thaw them completely and drain any excess liquid before mashing and adding them to the batter.
5. Is it possible to make this banana bread vegan?
Yes, you can make this banana bread vegan by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg and substituting the butter with a plant-based alternative.