Cinnamon Swirl Banana Bread
This delightful Cinnamon Swirl Banana Bread is a warm, comforting treat with a sweet cinnamon swirl, perfect for breakfast or snack time.
Ingredients
For the swirl
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the bread
- 1 cup mashed bananas (about 2 large bananas) Use overripe bananas for sweetness.
- 1 tablespoon freshly squeezed lemon juice Prevents bananas from browning.
- 1/4 cup unsalted butter, room temperature Ensure it's softened for easy mixing.
- 1/2 cup granulated sugar
- 1/4 cup vegetable or canola oil
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1 3/4 cups all-purpose flour
- 1/3 cup buttermilk, room temperature
For the glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons milk, room temperature
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8.5-inch x 4.5-inch loaf pan.
- In a small bowl, combine 1/2 cup of granulated sugar with 1 tablespoon of ground cinnamon for the swirl, then set aside.
- In another bowl, mash the ripe bananas until smooth, then add 1 tablespoon of lemon juice and set aside.
Mixing
- In a large mixing bowl, cream together 1/4 cup of unsalted butter and 1/2 cup of granulated sugar until light and fluffy.
- Add the vegetable oil, 1 egg, and 1 egg white, mixing until well combined.
- Add the dry ingredients: 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of fine salt, and 1 3/4 cups of all-purpose flour, mixing until just combined.
- Stir in 1/3 cup of buttermilk and the banana mixture until fully incorporated.
Baking
- Pour one-third of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture on top.
- Layer half of the remaining batter on top of the sugar mixture, followed by another layer of the cinnamon sugar, and finish with the final third of the batter.
- Gently swirl the batter with a knife, then bake in the preheated oven for 55-60 minutes or until a toothpick comes out clean.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack.
Glazing
- Whisk together 1 1/2 cups of powdered sugar, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 3 tablespoons of milk until smooth.
- Once the bread is cooled, pour the glaze over the top, slice, and enjoy!
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Notes
For the best results, use overripe bananas, and remember not to overmix the batter to ensure a light texture. Store the bread in an airtight container.