Cinnamon swirl banana bread recipe

This banana bread uses cinnamon twice! Cinnamon flavors the batter and the loaf's cinnamon-sugar swirl. This is a simple “anytime” dessert recipe!

– ½ cup unsalted butter softened (115 grams) – ½ cup granulated sugar (100 grams) – ¼ cup light brown sugar (50 grams) – 2 large eggs at room temperature – 1 teaspoon pure vanilla extract – 2 cups mashed banana (440 grams; about 4 large bananas) – 2 cups all-purpose flour spooned & leveled (250 grams) – 1 teaspoon baking powder – ½ teaspoon baking soda

Ingredient

– 1 teaspoon ground cinnamon – ½ teaspoon salt – ¼ cup granulated sugar (50 grams) – 2 teaspoons ground cinnamon

Direction

HEAT oven to 350°F (180°C). 9x5 loaf pan with parchment paper and nonstick spray. Whip butter, granulated sugar, and brown sugar with a handheld or stand mixer paddle attachment.

1

Carefully whisk eggs and vanilla. Mash banana. Mix flour, baking powder, soda, salt, and cinnamon in another basin. Avoid overmixing batter. Blend dry and wet components. 

2

Another cinnamon-sugar bowl. Pre-batter cinnamon-sugar half banana bread. Sugar-cinnamon layers. Put half the cinnamon sugar mixture on one third of the loaf pan batter, then the other.

3

A central toothpick should come out clean after 55–65 minutes. Banana bread foil for 15–20 minutes if dark. Remove loaf pan from oven and cool for 10 minutes. Bread-wire-rack-cool.

4

Also See: 

Cake mix cookies recipe