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


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


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.


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. 


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.


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.


Also See: 

Cake mix cookies recipe