This is the best banana bread recipe! Cinnamon Swirl Banana Bread is full of cinnamon sugar swirled throughout the moistest banana bread. This recipe is incredibly delicious!
Prep Time 15 minutesminutes
Cook Time 1 hourhour5 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 10
Ingredients
For the bread
½cup(115g)unsalted butter, softened
½cup(100g)granulated sugar
⅓cup(70g)light brown sugar
2large eggs
1teaspoonvanilla extract
2cups(440g)pureed banana, about 4 large bananas
2 ¼cups(292g)all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
1teaspoonground cinnamon
½teaspoonsalt
For the cinnamon swirl
⅓cup(67g)granulated sugar
2teaspoonsground cinnamon
Instructions
Make the bread
Preheat the oven to 350ºF. Lightly grease a 9x5-inch baking pan; set aside.
In a large mixing bowl, combine the butter and both sugars. Beat with an electric mixer on medium speed for 3 minutes, until light and fluffy.
Beat in the eggs and vanilla, followed by the mashed banana. The mixture will look curdled. This is normal.
In a separate bowl, add the flour, baking powder, baking soda, cinnamon, and salt. Stir with a whisk until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter.
Make the cinnamon swirl
In a separate small bowl mix together the sugar and cinnamon for the cinnamon swirl and set aside.
Pour one-third of the batter into the prepared pan, sprinkle half of the cinnamon-sugar mixture on top, and repeat layers, topping with the last third of the banana bread.
Bake for 55-65 minutes, until a toothpick inserted into the center comes out with a few dry crumbs attached. Tent loosely with foil if the top is browning too quickly.
Cool the bread in the pan on a wire rack for 10 minutes. Remove the bread and cool completely on a wire rack.
Notes
Make ahead tip
Keep the bread covered tightly and store at room temperature for 2 days or in the refrigerator for up to 1 week. This banana bread tastes best on day 2 after the flavors have melded together.
You can also freeze completely cooked banana bread for up to 3 months. Tightly wrap the whole loaf or slices in 2-3 layers of plastic wrap. Place the wrapped banana bread in a large ziptop freezer bag. Thaw in the refrigerator overnight or at room temperature.