Cinnamon Sugar Swirl Banana Bread (Printable Version)

Moist banana bread swirled with sweet cinnamon sugar layers, 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 tsp vanilla extract
06 - 2 cups all-purpose flour
07 - 1 tsp baking soda
08 - ½ tsp salt

→ Cinnamon Sugar Swirl

09 - ⅓ cup granulated sugar
10 - 2 tsp 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 throughout each slice
  • It transforms overripe bananas into something truly magical
  • The bread stays incredibly moist for days, if it lasts that long
02 -
  • Overmixing the batter will make your bread tough and dense
  • The toothpick test is crucial because the cinnamon swirl can make the center look underdone when its actually perfect
  • Cooling in the pan first prevents the bread from falling apart
03 -
  • Use really ripe bananas with lots of brown spots for the sweetest result
  • Let your butter cool slightly before mixing so it doesnt cook the eggs

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