Homemade Cinnamon Swirl Banana Bread: The Perfect Sweet Breakfast Loaf
Homemade Cinnamon Swirl Banana Bread: The Perfect Sweet Breakfast Loaf
Transform your ordinary banana bread into an extraordinary sweet breakfast loaf with this delicious cinnamon swirl variation. This recipe takes the classic comfort of banana bread and elevates it with warm cinnamon ribbons running through every slice. Perfect for fall mornings, weekend brunches, or anytime you want a special baked good with banana that’s moist, flavorful, and utterly irresistible.
Ingredients
For the Banana Bread:
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
For the Cinnamon Swirl:
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 2 tablespoons melted butter
Step-by-Step Instructions
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, mash the bananas until smooth. Add the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in walnuts if using.
Step 3: Create Cinnamon Swirl
In a small bowl, mix together the cinnamon swirl ingredients: 1/4 cup sugar, cinnamon, and melted butter. Set aside.
Step 4: Layer and Swirl
Pour half of the banana bread batter into a greased 9×5-inch loaf pan. Sprinkle half of the cinnamon mixture over the batter. Add the remaining batter, then top with the remaining cinnamon mixture. Use a knife to swirl through the layers.
Step 5: Bake to Perfection
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Expert Tips for Perfect Banana Bread
Use Extremely Ripe Bananas: The darker and softer the bananas, the sweeter and more flavorful your bread will be. Brown speckled bananas are perfect!
Don’t Overmix: Mix the batter until just combined. Overmixing develops gluten and can make the bread tough.
Test for Doneness: The bread is done when a toothpick comes out with moist crumbs, not wet batter. The top should be golden brown.
Cool Properly: Allow the bread to cool completely before slicing for clean cuts and better flavor development.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with your favorite gluten-free flour blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
How should I store banana bread?
Store cooled banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze banana bread?
Absolutely! Wrap cooled bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
What makes this banana bread special?
The cinnamon swirl adds warmth and visual appeal, transforming simple banana bread into an elegant sweet breakfast loaf perfect for brunch gatherings or special occasions.
Homemade Cinnamon Swirl Banana Bread: The Perfect Sweet Breakfast Loaf
Ingredients
Method
- Preheat your oven to 350°F (175°C). In a large mixing bowl, mash the bananas until smooth. Add the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in walnuts if using.
- In a small bowl, mix together the cinnamon swirl ingredients: 1/4 cup sugar, cinnamon, and melted butter. Set aside.
- Pour half of the banana bread batter into a greased 9×5-inch loaf pan. Sprinkle half of the cinnamon mixture over the batter. Add the remaining batter, then top with the remaining cinnamon mixture. Use a knife to swirl through the layers.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
