Description
This Easy Cinnamon Swirl Banana Bread recipe combines moist, flavorful banana bread with a delicious cinnamon sugar swirl. Perfect for breakfast or an afternoon snack, it blends ripe bananas, warm spices, and a rich cinnamon-sugar ribbon baked to perfection in a loaf pan.
Ingredients
Scale
Banana Bread Batter
- 1/2 cup unsalted butter (melted and slightly cooled)
- 3/4 cup brown sugar (packed, light or dark)
- 1/4 cup sour cream (room temperature)
- 1 tsp pure vanilla extract
- 2 large eggs (room temperature)
- 3 ripe bananas (mashed)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Cinnamon Swirl
- 3 tbsp unsalted butter (melted)
- 3 tbsp white granulated sugar
- 3 tbsp brown sugar (packed, light or dark)
- 1 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a 9×5 inch loaf pan with nonstick baking spray, then line the bottom and two sides with parchment paper. Spray the parchment paper again for easy removal later.
- Mash Bananas and Melt Butter: Heat the butter in the microwave until melted and let it cool slightly (about 5 minutes). Meanwhile, mash the ripe bananas on a plate using a fork or potato masher until smooth but slightly chunky.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, brown sugar, sour cream, vanilla extract, and eggs. Stir until the mixture is smooth and well combined. Then, fold in the mashed bananas.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, salt, and ground cinnamon to the wet ingredients. Gently fold everything together until just combined. Avoid overmixing to keep the bread tender.
- Prepare Cinnamon Swirl: In a small bowl, melt the butter and whisk in the white sugar, brown sugar, cinnamon, and nutmeg until combined. The mixture should be thick enough to swirl into the batter without sinking.
- Layer Batter and Cinnamon Swirl: Pour one-third of the banana bread batter into the prepared loaf pan. Dollop one-third of the cinnamon swirl mixture in teaspoons over the batter. Using a butter knife, gently swirl the cinnamon mixture into the batter to create a marbled effect.
- Repeat Layers: Add the second one-third of the banana bread batter, followed by another one-third of the cinnamon swirl mixture. Swirl again with a butter knife.
- Top with Remaining Batter and Swirl: Spread the remaining batter evenly in the pan. Dollop the remaining cinnamon swirl on top and gently swirl with a butter knife to create the final cinnamon ribbon.
- Bake: Place the loaf pan in the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool: Remove the banana bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack and allow it to cool completely before slicing and serving.
Notes
- For best results, use very ripe bananas with brown spots for maximum sweetness and flavor.
- Line the pan with parchment paper to prevent sticking and make removal easier.
- Do not overmix the batter to keep the bread moist and tender.
- Feel free to substitute sour cream with Greek yogurt if desired.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To enhance the cinnamon flavor, sprinkle a bit of cinnamon sugar on top before baking.
