Sweet cinnamon swirl banana bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup unsalted butter, softened (115 grams)
02 -
½ cup granulated sugar (100 grams)
03 -
¼ cup light brown sugar (50 grams)
04 -
2 large eggs, at room temperature
05 -
1 teaspoon pure vanilla extract
06 -
2 cups mashed banana (440 grams; about 4 large bananas)
07 -
2 cups all-purpose flour, spooned & leveled (250 grams)
08 -
1 teaspoon baking powder
09 -
½ teaspoon baking soda
10 -
1 teaspoon ground cinnamon
11 -
½ teaspoon salt
→ Cinnamon Sugar Swirl
12 -
¼ cup granulated sugar (50 grams)
13 -
2 teaspoons ground cinnamon
# Instructions:
01 -
Preheat the oven to 350°F (180°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line with parchment paper, and set aside.
02 -
Beat the butter with both sugars until fluffy (3-4 minutes). Add eggs and vanilla one at a time, mixing well after each. Fold in the mashed bananas until just combined.
03 -
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well mixed.
04 -
Gently add the dry ingredients to the wet ingredients and mix just until combined. Be careful not to overmix.
05 -
In a small bowl, mix together ¼ cup granulated sugar and 2 teaspoons ground cinnamon until well combined.
06 -
Pour one-third of the batter into the loaf pan, sprinkle half the cinnamon sugar on top. Add another third of batter, the remaining cinnamon sugar, then top with the final third of batter.
07 -
Bake for 55-65 minutes until a toothpick comes out clean. If the top gets too dark, cover loosely with foil for the last 15-20 minutes.
08 -
Let cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling completely before slicing.
# Notes:
01 -
This banana bread keeps at room temperature for up to 4 days when wrapped tightly.
02 -
For best flavor, use very ripe bananas with lots of brown spots.
03 -
You can freeze this bread for up to 3 months - just wrap it well in plastic and foil.