Description
Delight in the comforting flavors of this Cinnamon Crunch Swirled Banana Bread, featuring ripe bananas, a swirl of cinnamon sugar, and a crunchy cinnamon topping. Moist and flavorful, this bread is perfect for breakfast, snacks, or a cozy dessert.
Ingredients
Scale
Bread Batter
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 4 overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/4 cup melted salted butter or coconut oil
- 1/4 cup pure maple syrup
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Cinnamon Crunch Topping
- 3/4 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon
- 2 tablespoons salted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter a 9×5 inch bread pan thoroughly to prevent sticking.
- Mix Cinnamon Sugar: In a small bowl, combine the granulated sugar and 2 teaspoons cinnamon; set aside for layering later.
- Combine Wet Ingredients: In a large mixing bowl, stir together the mashed bananas, melted butter or coconut oil, pure maple syrup, eggs, and vanilla extract until completely combined.
- Add Dry Ingredients to Batter: Add the all-purpose flour, baking soda, and salt to the banana mixture. Gently mix until just combined, being careful not to overmix to maintain a tender crumb.
- Prepare Cinnamon Crunch: In a separate bowl, mix together the dark brown sugar, flour, cinnamon, and melted salted butter until a crumbly topping forms.
- Layer the Bread: Spoon half of the batter into the prepared bread pan and spread evenly. Sprinkle evenly over the batter the cinnamon sugar mixture followed by 1/4 cup of the cinnamon crunch mixture. Carefully spoon the remaining batter over the topping. Finish by evenly sprinkling the remaining cinnamon crunch over the top of the batter.
- Bake: Place the bread pan in the oven and bake for 50 to 60 minutes, or until the center is just set and a toothpick inserted in the middle comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the bread from the oven and allow to cool in the pan for about 30 minutes. Then slice and serve warm with a smear of cinnamon butter for an extra indulgence, or enjoy at room temperature.
Notes
- Ensure bananas are very ripe for the best flavor and natural sweetness.
- Do not overmix the batter; this helps keep the bread moist and tender.
- You can substitute coconut oil for butter to make it dairy-free.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nutty twist, add chopped walnuts or pecans to the batter or topping.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of loaf)
- Calories: 320
- Sugar: 20g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
