Cinnamon Swirl Banana Bread

Banana Bread

Hey y’all! I hope you all are having a great week – Happy Good Friday! I have jumped on the banana bread making train (it seems everyone and their dog is making some during the quarantine) and I found this great recipe from The Baker Mama. I know this may sound weird, but I have a weird relationship with bananas. I like the flavor but not necessarily the actual fruit. So I mashed the heck out of the bananas needed to it wasn’t chunks of bananas and I omitted the bananas on top. This all stems from my dad who likes banana pudding without the bananas lol.

Here is her original recipe but I have also added the information below with some changes and commentary.

Ingredients
Batter:
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4 ripe bananas, mashed (about 1-1/2 cups)
Cinnamon Sugar Swirl:
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 3 tablespoons dark brown sugar
  • 2 tablespoons ground cinnamon
  • 6 thin slices of banana, for garnishing
Instructions
  1. Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
  2. In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined. This will be a relatively thick batter.
  3. In a small bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined.
  4. In the bottom of the loaf pan, spread about 1/4 of the banana batter. Drop in about 1/4 of the cinnamon sugar mix and then swirl. I used a spatula and it wasn’t a great option so opt for a spoon or knife. Layer the batter then swirled cinnamon sugar mix until you are done. I ended with the cinnamon sugar mix on top and swirled again. This is the point that you can add the six thinly sliced bananas to the top, I did not do that.
  5. Place loaf pan on a baking sheet and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. I originally baked for 60 and it wasn’t done so I let it go for another 10 and it was perfect. Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.
  6. Slice and enjoy!

Published by eat run southern

Love fitness but also love food! Follow me along on my journey.

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