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Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread

Deliciously moist Cinnamon Swirl Banana Bread with a sweet cinnamon swirl and a creamy icing drizzle.
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 210 kcal

Equipment

  • loaf pan
  • mixer
  • Measuring Cups
  • Measuring spoons
  • Whisk

Ingredients
  

Banana Bread

  • 2 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • cup granulated sugar or use packed brown sugar
  • 4 Tablespoons unsalted butter softened to room temperature
  • 2 large eggs at room temperature
  • 1 ½ cups mashed bananas about 4 medium or 3 large ripe bananas
  • cup plain Greek yogurt or sour cream
  • 1 teaspoon pure vanilla extract

Cinnamon Swirl

  • ¼ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon

Vanilla Icing

  • ½ cup confectioners’ sugar sifted
  • 1 Tablespoon heavy cream or milk
  • ¼ teaspoon pure vanilla extract

Instructions
 

Preparation

  • Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a metal 9×5-inch loaf pan with nonstick spray. Set aside.
  • Make the banana bread batter: Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Set aside.
  • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the mashed bananas, yogurt, and vanilla extract until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix.
  • Cinnamon Sugar Swirl: Mix the sugar and cinnamon together. Spoon half of the banana bread batter into the prepared loaf pan. Sprinkle with cinnamon-sugar mixture. Pour and spread remaining batter on top. Using a knife, swirl the batter down the center of the loaf pan. Avoid over-swirling.
  • Bake for 55–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
  • Remove bread from the oven and allow to cool in the pan on a wire rack for 1 hour. Remove bread from the pan and cool completely on the wire rack.
  • Whisk the icing ingredients together. Drizzle over the bread before slicing.
  • Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.

Notes

Icing seeps into the top of the banana bread over time, so expect the tops of the slices to become a little moist.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 15mgIron: 1mg
Keyword baking, Banana Bread, Cinnamon Bread, dessert bread, quick bread, sweet bread
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