Cinnamon Swirl Banana Bread
This Cinnamon Swirl Banana Bread might just become a new family favorite. Super moist, flavorful and topped with a swirl of cinnamon sugar, this Cinnamon Banana Bread recipe is one you'll make over and over again!
Equipment
- 7 Inch Loaf Pan Set This 7" loaf pan set is non-stick loaf and the perfect size for making two loaves of banana bread out of one recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 3 large ripe bananas mashed
- 1/2 cup coconut oil or vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 4 1/2 teaspoons lemon juice
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans or walnuts optional
Cinnamon Swirl Topping:
- 1/2 cup granulated sugar
- 1 Tablespoon cinnamon
Instructions
- Preheat oven to 350 degrees. Line (2) 3 1/2" x 7 1/2" loaf pans with parchment paper. Secure with binder clips. Set prepared pans aside.
- In a large mixing bowl, mash the bananas, and mix in oil, sugar and lemon juice. Set aside.
- In another bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet ingredients. Stir the batter until well combined. Lastly, stir in the chopped nuts. pour the batter evenly into the two prepared pans.
- For the cinnamon sugar topping: in a small bowl, stir together the sugar and cinnamon. Divide the sugar topping evenly over each loaf. Using a table knife, swirl the cinnamon sugar into the batter.
- Bake at 350 degrees for 40-45 minutes or until toothpick inserted into the center of the loaf comes out clean and crumb-free. Remove from oven and let cool at least 10 minutes before removing from pans.
- Slice warm or let cool. Enjoy!
Notes
Storage: Store banana bread in an airtight container at room temperature. Bread will keep at room temperature for up to 3 days.
Freezing: Banana bread does well when frozen. Wrap each loaf in press-and-seal wrap, then store loaves in a freezer bag or container. Bread will keep for up to 3 months frozen.
Nutrition
Serving: 1sliceCalories: 222kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 177mgSugar: 19g
Tried this recipe?Let us know how it was!