Description
Bake warm Homemade Cinnamon Swirl Banana Bread. This recipe brings sweet bananas and spice together for a comforting, easy-to-make treat.
Ingredients
Scale
- Wet Ingredients for Banana Bread:
- 3 medium overripe bananas, mashed
- 2 large eggs, room temperature
- 1/2 cup (113g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Dry Ingredients for Banana Bread:
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Cinnamon Swirl Magic:
- 1/4 cup (50g) brown sugar, packed
- 1 tablespoon ground cinnamon
- Optional Finishing Touches:
- Chopped walnuts or pecans (1/2 cup)
- Chocolate chips (1/2 cup)
- Cream cheese glaze
Instructions
- Prep Your Pan & Oven:: First things first, let’s get organized! Preheat your oven to 350°F (175°C). Then, grab a 9×5-inch loaf pan. I usually grease it with a little butter or cooking spray and then dust it with flour; it just helps prevent sticking, especially with a moist loaf like this. You can also line it with parchment paper, leaving an overhang on the long sides, which makes lifting the baked loaf out super easy. Honestly, I’ve had loaves stick before, and it’s such a bummer after all that effort, so don’t skip this step!
- Mash Those Bananas:: In a medium bowl, mash your overripe bananas with a fork. You want them mostly smooth, but a few small lumps are perfectly fine—they add a nice texture to the finished bread. This is where the magic starts, honestly; you can already smell that sweet banana goodness. I sometimes get a little too enthusiastic with the mashing and make a bit of a mess, but it’s all part of the fun, right? Don’t stress too much about getting every single lump out; a little rustic charm is good!
- Mix Wet Ingredients:: In a separate large bowl, whisk together the melted butter, granulated sugar, and eggs until they’re well combined and lightened a bit. Then, stir in the mashed bananas and vanilla extract. You’ll get this lovely, fragrant mixture that just smells like pure comfort. This is where I sometimes get distracted by the delicious smells and almost forget the vanilla, oops! Just make sure everything is incorporated, but don’t overmix; we want a tender crumb for our Homemade Cinnamon Swirl Banana Bread.
- Whisk Dry Ingredients:: In another medium bowl, whisk together the all-purpose flour, baking soda, and salt. Give it a good whisk to ensure the leavening and salt are evenly distributed throughout the flour. This step is important for an even rise, honestly. I’ve learned that a quick whisk here prevents those dreaded pockets of baking soda later. There’s nothing worse than biting into a bitter spot, so take your time and make sure it’s all mixed well before combining with the wet ingredients.
- Combine & Swirl:: Pour the dry ingredients into the wet ingredients. Mix gently with a spatula until just combined. A few streaks of flour are okay; overmixing leads to tough bread, and nobody wants that! Now for the swirl magic: In a small bowl, mix the brown sugar and cinnamon. Pour about half of the banana bread batter into your prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Repeat with the remaining batter and cinnamon sugar. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, making lovely ribbons. Don’t overdo it, or the swirl will disappear!
- Bake Away:: Pop that beautiful loaf pan into your preheated oven. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be a gorgeous golden-brown, and your kitchen will smell absolutely incredible, like a warm hug! Honestly, the waiting is the hardest part. I always peek through the oven door, hoping it’s done. If the top is browning too quickly, you can loosely tent it with foil, a trick I learned after a few too many burnt tops.
- Cool & Enjoy:: Once baked, let the Homemade Cinnamon Swirl Banana Bread cool in the pan for about 10-15 minutes. This helps it firm up before you try to remove it. Then, carefully lift it out onto a wire rack to cool completely. Or, if you’re like me and can’t wait, slice into it while it’s still warm – that’s when the aroma is at its peak, and the swirl is just begging to be admired. A warm slice with a pat of butter? Pure bliss, honestly.