Cinnamon Swirl Banana Bread
A moist loaf of banana bread with cinnamon and sugar toppings and mixed in swirls.
Equipment
- 9x5 inch loaf pan
- medium bowl
- large bowl
Ingredients
- 3 cups all-purpose flour
- 1 ⅓ cups granulated sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 5 very ripe large bananas
- ⅔ cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 large eggs, beaten
Cinnamon Sugar
- ½ cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Line (2) 9x5-inch loaf pans with parchment paper and preheat oven to 350F.
- In a medium bowl whisk together 3 cups all-purpose flour, 1 ⅓ cup granulated sugar, 1 Tablespoon ground cinnamon, 1 teaspoon baking soda and 1 teaspoon sea salt and set aside.
- In a large bowl mash 5 very ripe large bananas and stir in ⅔ cup unsalted butter, melted and 2 teaspoons pure vanilla extract.
- Add in 2 large eggs, beaten and mix well.
- Pour dry ingredients in with the banana mixture and blend until fully incorporated and set aside.
- Mix ½ cup granulated sugar and 1 Tablespoon cinnamon into a small bowl for later.
- Place ½ the batter evenly into each prepared 9x5-inch pan and then sprinkle 3 ½ Tablespoons of the cinnamon sugar on top of each loaf.
- Evenly divide the remaining batter and spread it out to cover the cinnamon sugar layer as best as possible.
- Then top with the cinnamon sugar that remains (divided evenly among both loaves).
- Bake on the middle rack at 350F for 38-40 minutes or until a toothpick comes out with moist crumbs.
- Place on a wire rack to cool for about 10-15 minutes then remove from the pan to cool completely before serving.
Nutrition
Serving: 1sliceCalories: 381kcal
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