Cinnamon Swirl Banana Bread

A moist loaf of banana bread with cinnamon and sugar toppings and mixed in swirls.

Course Breads

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 381kcal

Line (2) 9x5-inch loaf pans with parchment paper and preheat oven to 350F.
In a medium bowl whisk together 3 cups all-purpose flour, 1 1/3 cup granulated sugar, 1 Tablespoon ground cinnamon, 1 teaspoon baking soda and 1 teaspoon sea salt and set aside.
In a large bowl mash 5 very ripe large bananas and stir in 2/3 cup unsalted butter, melted and 2 teaspoons pure vanilla extract.
Add in 2 large eggs, beaten and mix well.
Pour dry ingredients in with the banana mixture and blend until fully incorporated and set aside.
Mix ½ cup granulated sugar and 1 Tablespoon cinnamon into a small bowl for later.
Place ½ the batter evenly into each prepared 9x5-inch pan and then sprinkle 3 ½ Tablespoons of the cinnamon sugar on top of each loaf. Evenly divide the remaining batter and spread it out to cover the cinnamon sugar layer as best as possible.
Then top with the cinnamon sugar that remains (divided evenly among both loaves). Bake on the middle rack at 350F for 38-40 minutes or until a toothpick comes out with moist crumbs.
Place on a wire rack to cool for about 10-15 minutes then remove from the pan to cool completely before serving.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.