Description
This Homemade Cinnamon Swirl Banana Bread is a moist and flavorful treat combining ripe bananas with warm cinnamon and a sweet swirl of brown sugar. Perfect for breakfast or a cozy snack, it includes a delicious nutty crunch and a sprinkle of coarse sugar for an inviting texture and aroma.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup melted butter (or coconut oil)
- â…“ cup brown sugar
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
Cinnamon Swirl
- ¼ cup brown sugar
- 1 tbsp ground cinnamon
- Chopped walnuts or pecans (to taste)
- A sprinkle of coarse sugar (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper to ensure easy removal of the bread.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the eggs, melted butter, brown sugar, maple syrup or honey, and vanilla extract. Mix well until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to evenly distribute the leavening and spices.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
- Prepare Cinnamon Swirl Mixture: In a small bowl, mix the brown sugar and ground cinnamon. Also have the chopped walnuts or pecans ready if using.
- Layer and Swirl Batter: Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly on top, along with some chopped nuts. Repeat with the remaining batter and cinnamon sugar. Use a knife to gently swirl the layers, being careful not to overmix.
- Bake the Bread: Place the loaf pan in the oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes to settle. Then transfer it to a wire rack to cool completely before slicing. Optionally, sprinkle a little coarse sugar on top before baking for added texture.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and moisture.
- If you prefer a vegan option, substitute eggs with flax eggs and butter with coconut oil.
- Adjust sweetness by reducing brown sugar or honey/maple syrup as desired.
- Chopped nuts add crunch but can be omitted for nut-free versions.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
