Cinnamon Sugar Swirl Banana Bread (Printable)
Moist banana bread swirled with sweet cinnamon sugar, perfect for breakfast or dessert.
# What You'll 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 Steps:
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 Tips:
01 -
- The cinnamon sugar swirl creates pockets of crunchy sweetness that contrast perfectly with the moist banana bread
- It transforms humble overripe bananas into something that feels like a special occasion treat
02 -
- Overmixing the batter will make your bread tough and dense, so stop as soon as the flour disappears
- The swirl technique works best when you move your knife gently through the batter in one continuous motion rather than mixing vigorously
03 -
- Substitute brown sugar for half the white sugar in the swirl for a deeper caramel flavor
- Use room temperature eggs to prevent the melted butter from solidifying when mixed