Banana bread is a classic. Whoever first came up with the idea of mashing bananas and adding ingredients to make a bread is genius! This Banana Bread with Cinnamon Swirl has a layer of sugar a cinnamon baked in the center and helps increase the moisture and tenderness for a perfect loaf fit for any time of the day.
The Bananas
For this banana bread with cinnamon swirl you will need 2 large bananas that are overly ripe. You know, the kind that cannot last another minute on the counter top, extra mushy, and so gross it almost make you want to throw up…yeah, those! You want them overly ripe for a few reasons, one being the texture. It remind me of baby food when I have to mash up one of these but the pureed texture help blend evenly throughout the bread so you left with banana flavor in every bite. The second reason is the sugars that develop as the banana ripens. The more ripe your fruits are, the better to bake with for the natural sugar content!
Flour Choices
There are three types of flour that work best in this bread depending on your desired outcome. For gluten free, there is a 1:1 swap for the all-purpose flour. I use Bob’s Red Mill for all my gluten free uses, however, I do tend to use about a tablespoon less each time because too much flour can yield a dry product. We can get into that later. Whole wheat, this is one of my favorites to give the loaf a hearty oat-nut finish. This will just add a layer of flavor, kind of like toasting nuts before you add them to anything. It reminds me of chilly mornings cozied up by the fire. King Arthur is my go-to brand for that found in your local grocery store baking aisle. Lastly, all-purpose flour. What I used here just because it is something we all have on hand!
Gluten Free Swap
To make my Banana Bread with Cinnamon Swirl gluten free, reduce the flour by 1 tablespoon. I am never about complicating anything but I have worked with this flour for a long time and have done the leg work for you to let you know- just reduce the flour and thank me later. On your last measured cup, grab a tablespoon and scoop out the appropriate amount, then add the measured cup minus 1 tablespoon to your mixture. Simple but a little complicated at the same time. The extra steps will add up in the end!
The Bread Load Pan
I was on the phone with a friend chomping on a slice when I knew I had overbake this by a hot second. Was it because I used a steep pan? I didn’t use parchment paper? I am breaking my own rules! He asked me how would I know if it’s overdone? Just looking at it I know my sides had too much love from the heat which tells me everything I need to know about the rest of the bread. I typically use my favorite non-stick bread loaf pan but I was trying to be fancy to get a beautiful shot of this thick loaf. Use your favorite bread loaf pan and adjust time accordingly. My biggest tip, it is a pain, but use the dang parchment paper. It helps bake everything so beautifully without applying too much heat to the dough during baking time.
Use Foil
I ask you after 30 minutes to place a sheet of foil over the top of the Banana Bread with Cinnamon swirl and then bake an additional-25-28 minutes. This is to ensure your top doesn’t get too browned during the baking process. You don’t need to fold over the sides, it is just a simple place of the foil right on the top. I use foil a lot when baking breads because the heat will over bake the top even when the center is not yet fully baked. It is another one of those “complicated” steps but it works like a charm every time for the perfectly loaf. My tip? Set your timer for 30 minutes then add your foil. After, reset your timer for 25 minutes. This way you don’t have to do any math in the foil covering process!
Your Swirl
This can be a tad bit challenging. Watch the video to see how I create the swirl. It is a slow moving swirl with a knife without over mixing the layers of the cinnamon together. The center layer, if interrupted too much, will disappear and we want to keep that thick layer in place as well as give the rest of the loaf some sweet sugary love. The top always has a thin layer of the cinnamon sugar producing a slightly crusted top for a layer of texture but also sweetness! I love cinnamon so I tend to go a bit overboard. Follow the recipe the first time as is, then the next time feel free to adjust! Enjoy!
Banana Bread with Cinnamon Swirl Center
Banana Bread with Cinnamon Swirl
Ingredients
- 1/2 cup (1 stick) butter, softened
- 3/4 cup dark brown sugar
- 2 large eggs
- 1/3 cup sour cream or plain Greek yogurt
- 2 large bananas, overly ripe
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour, or flour of choice (mentioned above)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Directions
- Adjust oven rack to lower third or center rack (I keep it here). Pre-heat oven to 350 degree F.
- Grease or line your 9×5 bread loaf pan, set aside.
- In a large bowl, beat together butter, brown sugar, eggs, sour cream, bananas, vanilla extract, and baking soda together on medium speed for about 1 minutes until everything is well combined.
- Fold in your flour.
- Mix together your granulated sugar and cinnamon in a separate bowl. Add one about half of your batter to your prepared baking pan. Sprinkle on top 3/4 of the sugar-cinnamon mixture.
- Dollop the rest of the batter on top of the layer and lightly spread into an even layer. Sprinkle on the rest of the sugar mixture.
- Using a butter knife, reach half way down and begin to lightly swirl. The batter is thick to be gentle. The top will look rustic after your swirl.
- Lift your pan and lightly drop it on your counter top 3 times. This helps get the air bubbles out and evens out the batter. Bake 30 minutes.
- Place a piece of foil over the top, bake another 25-ish minutes until your tooth pick comes out with tender crumbs on it.
- Remove from the oven, allow to rest for 10-15 minutes before removing from the pan.
- Allow to cool 2 hours before slicing. Best the next day. Store in plastic wrap in an air tight container. Good on the counter top for 5 days. Place in the refrigerator for up to 3 extra days.
Just baked the cinnamon bread – WOW! The best ever ! Such a perfect recipe – so easy to follow directions and so delicious. I’m ready to make 3 more just like it to give to friends 🌺