Description
This Cinnamon Swirl Banana Bread combines the moistness of ripe bananas with a sweet cinnamon swirl throughout, creating a deliciously tender and flavorful loaf. Finished with a smooth vanilla glaze, it’s perfect as a breakfast treat or an indulgent snack.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 2/3 cup (135g) granulated sugar
- 4 Tablespoons (56g) unsalted butter
- 2 large eggs
- 1 and 1/2 cups (345g) mashed bananas
- 1/3 cup (80g) plain Greek yogurt
- 1 teaspoon pure vanilla extract
Cinnamon Swirl
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
Vanilla Icing
- 1/2 cup (60g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Adjust the oven rack to the lower third position and preheat it to 350°F (177°C).
- Prepare Pan: Grease a 9×5-inch metal loaf pan thoroughly with nonstick spray for easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until smooth and evenly combined to avoid clumps. Set aside.
- Cream Butter and Sugar: Using a mixer fitted with a paddle or whisk attachment, beat the unsalted butter and granulated sugar on high speed until smooth, creamy, and light in color, about 2 minutes.
- Add Eggs: With the mixer on medium speed, add the eggs one at a time, beating well after each addition to create a smooth batter.
- Incorporate Bananas and Yogurt: Beat in the mashed bananas, Greek yogurt, and vanilla extract until just combined, ensuring mashed bananas are soft for even distribution.
- Add Dry Ingredients: On low speed, slowly add the dry ingredients to the wet mixture, mixing until just combined without over-mixing; batter should be chunky with banana pieces.
- Prepare Cinnamon Swirl: In a small bowl, mix the granulated sugar and ground cinnamon evenly for the swirl.
- Layer Batter and Swirl: Spoon half the batter into the loaf pan, sprinkle cinnamon sugar over it, then carefully add the remaining batter on top.
- Create Swirl Pattern: Use a knife to gently swirl the batter in the center to create visible layers without overblending.
- Bake: Bake for 55 to 65 minutes until golden brown and a toothpick inserted comes out clean; tent with foil after 40 minutes if browning too fast.
- Cool Bread: Remove from oven and let cool in the pan on a wire rack for 1 hour to firm up before removal; run a knife around edges to aid removal.
- Prepare Icing: Whisk together confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth; thin with milk if needed for drizzle consistency.
- Drizzle Icing: Evenly drizzle icing over cooled bread and allow it to set slightly before slicing for clean cuts.
Notes
- Use very ripe bananas for best flavor and natural sweetness.
- Do not over-mix batter after adding dry ingredients to prevent a dense texture.
- Cover the bread with foil during baking if browning too quickly to avoid burning.
- The vanilla glaze can be adjusted in thickness by adding more or less milk or cream.
- Allow the bread to cool completely before slicing to maintain shape and texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
