Cinnamon Swirl Banana Bread

I also have a few other variations of banana bread that are just as delicious. You’ve got to try these other tried and true banana bread recipes, Cinnamon Swirl Cream Cheese Banana Bread and Award Winning Banana Bread.

Cinnamon Swirl Banana Bread

I buy bananas just to let them over-ripen so I can make this recipe. This cinnamon swirl banana bread is so amazing! When my husband tried it he said, “This is the best banana bread you’ve ever made!” This quick bread recipe tastes like a Snickerdoodle. Cinnamon swirled through the middle and a cinnamon sugar crust on top, incredible! So easy to make with simple ingredients. Stop reading and go make it with those mashed bananas!

Ingredients for Cinnamon Banana Bread:

The beauty of these simple ingredients means you can whip up this comforting treat whenever you’ve got ripe bananas on hand, no fuss needed!

Over-ripe bananas: Gives quick bread moisture and yummy banana flavor. Melted Butter: Microwave for approximately 20 seconds. Granulated Sugar: Adds a bit of sweetness Egg: Beaten before adding to sugar, butter, bananas, and vanilla. Baking Soda: Helps the bread rise while baking. Salt: Just a dash. All-Purpose Flour: Thickens and adds to the base of the bread. Vanilla Extract: Gives a rich flavor and brings out the cinnamon too!

Cinnamon Sugar Mixture:

Granulated Sugar: Adds sweetness and texture enhancing the flavors in the bread! Ground Cinnamon: Warm spice that will give a rich flavor to the banana bread.

Let’s Bake Banana Bread!

Parchment Paper: Line the pan with parchment paper to make it easier to remove the bread when it’s finished. Use a hand mixer: Ensure the bananas are completely smooth before adding them to the mixture. Otherwise, your finished bread will contain chunks. Beat it really well with a hand mixer. Add-ins: For more texture or to change up the flavor, stir in 1 cup of add-ins. For instance, you could use chopped walnuts, toasted pecans, or chocolate chips. Poke test: To be sure the bread is fully baked, stick a toothpick in the center. If it comes out mostly clean, with only a few crumbs, it is done! Let cool in the pan: Allow the bread to cool for 20 minutes in the pan before removing it to finish cooling on a cooling rack.

Cool completely: Allow the bread to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. Refrigerator: Store in the fridge for up to 7 days or at room temperature for 4 days. Freezer: Freeze loaves whole or in individually wrapped slices by wrapping them well in 2-3 layers of plastic wrap, followed by a layer of heavy-duty foil. Place them in a freezer bag and freeze for up to 3 months. Thaw at room temperature for 2-3 hours before unwrapping and enjoying.