Print

Easy Classic Cinnamon Swirl Banana Bread Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

This Easy Classic Cinnamon Swirl Banana Bread combines moist, ripe bananas with a sweet cinnamon sugar swirl for a tender, flavorful loaf. Perfect for breakfast, brunch, or a snack, this banana bread boasts a beautiful marbled pattern and a comforting aroma. Made with simple pantry ingredients and baked to golden perfection, it’s a timeless treat that can be customized with nuts or chocolate chips for added texture and taste.

Ingredients

Scale

Banana Bread Batter

  • 2–3 ripe bananas, mashed
  • 1/3 cup butter, melted
  • 1 tsp baking soda
  • Pinch of salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour

Cinnamon Swirl

  • 1/3 cup sugar
  • 1 tbsp ground cinnamon

Optional Add-ins

  • 1/2 cup chopped nuts (walnuts or pecans) or chocolate chips

Instructions

  1. Preheat and prepare the pan: Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix the cinnamon swirl: In a small bowl, combine 1/3 cup sugar and 1 tablespoon ground cinnamon. Set this mixture aside for layering later.
  3. Make the banana bread batter: In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter until well blended. Add the pinch of salt and baking soda, then mix in the sugar, beaten egg, and vanilla extract until fully combined. Gradually add the flour, stirring gently until just incorporated—avoid overmixing to keep the bread tender.
  4. Layer the batter and cinnamon swirl: Pour half of the banana batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly on top. Add the remaining batter, then sprinkle the rest of the cinnamon sugar. Use a knife or skewer to gently swirl the cinnamon sugar into the batter to create a marbled effect.
  5. Bake the banana bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
  6. Cool and serve: Let the banana bread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Serve warm or at room temperature as a delicious breakfast, brunch, or snack option.
  7. Optional additions: For extra flavor and texture, gently fold in 1/2 cup chopped nuts or chocolate chips to the batter before layering it into the loaf pan.

Notes

  • Frozen bananas can be used but should be fully defrosted before mashing; you might need to adjust the flour quantity due to extra moisture.
  • You can substitute the melted butter with an equal amount of vegetable or melted coconut oil; expect a slight difference in taste and texture.
  • Store leftover banana bread in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. For longer storage, freeze the bread wrapped tightly for 2–3 months.
  • To make this recipe gluten-free, use a gluten-free all-purpose flour mix and adjust baking time as needed.
  • Add nuts or chocolate chips by folding them gently into the batter before pouring it into the pan.
  • Don’t overbake as it could dry out the bread; check doneness regularly with a toothpick test.

Keywords: banana bread, cinnamon swirl, easy banana bread, classic banana bread, cinnamon sugar, homemade banana bread, breakfast bread, snack bread

Find it online: https://cheframi.com/easy-classic-cinnamon-swirl-banana-bread-recipe/