Description
This homemade cinnamon swirl banana bread is moist, flavorful, and filled with a sweet cinnamon sugar ribbon that runs through the loaf and tops it with a delightful crust. Perfect for breakfast or a cozy snack.
Ingredients
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup melted butter or oil
- 1 tsp vanilla extract
- 1/4 cup cinnamon sugar mixture (2 tbsp sugar + 1 tbsp cinnamon for swirl)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, mash the bananas until smooth.
- Add eggs, melted butter, granulated sugar, brown sugar, and vanilla extract. Mix until combined.
- Stir in flour, baking soda, salt, and ground cinnamon. Mix just until combined—do not overmix.
- In a small bowl, mix 2 tablespoons sugar with 1 tablespoon cinnamon to make the swirl.
- Pour half the batter into the prepared loaf pan. Sprinkle half the cinnamon sugar mixture over the batter.
- Add the remaining batter and sprinkle the rest of the cinnamon sugar on top.
- Use a knife to gently swirl the batter for a marbled effect.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Overripe bananas with brown spots provide the best flavor and sweetness.
- Add chopped nuts for crunch, or a cinnamon glaze for extra sweetness.
- Whole wheat flour or coconut oil can be used for a healthier version.
- Freezes well—slice before freezing for easy individual servings.
- For egg-free, substitute with mashed flaxseed or applesauce.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
