Cinnamon Sugar Swirl Banana Bread (Print)

Moist banana bread featuring a sweet cinnamon sugar swirl, perfect for breakfast or dessert.

# What You Need:

→ Banana Bread Batter

01 - 3 ripe bananas, mashed
02 - ½ cup unsalted butter, melted
03 - ¾ cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt

→ Cinnamon Sugar Swirl

09 - ⅓ cup granulated sugar
10 - 2 teaspoons ground cinnamon

# How to Make:

01 - Preheat oven to 350°F. Grease and flour a 9 x 5 inch loaf pan or line with parchment paper.
02 - In a large bowl, whisk together mashed bananas and melted butter. Add sugar, eggs, and vanilla; mix until smooth.
03 - In another bowl, sift together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix just until combined—do not overmix.
04 - In a small bowl, mix together the cinnamon and sugar for the swirl.
05 - Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Top with remaining batter, then sprinkle the rest of the cinnamon sugar mixture over the top.
06 - Use a knife to gently swirl the cinnamon sugar layer through the batter, creating a marbled effect.
07 - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The cinnamon sugar swirl creates pockets of gooey sweetness that contrast perfectly with the tender banana crumb
  • It comes together in one bowl with ingredients you probably already have in your kitchen
  • This bread somehow tastes even better on day two, if it lasts that long
02 -
  • Overmixing the batter will make your bread tough and dense, so stop as soon as you no longer see dry flour
  • The toothpick test should have a few moist crumbs attached, not come out completely clean, or you risk drying out the bread
  • If the top is browning too quickly, tent it loosely with foil during the last 10 to 15 minutes of baking
03 -
  • Use really ripe bananas with lots of brown spots for the best flavor and natural sweetness
  • Let the bread cool completely before slicing, otherwise youll lose moisture and the texture will suffer

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