This cinnamon swirl banana bread is a year round staple in our home! It's great for any morning breakfast (or midnight snack ;-)) but would be the perfect addition to your Easter brunch. Let's face it we all know there's some over ripe bananas sitting on your counter anyway! ha! PS: Double the recipe because this one goes quick!
Cinnamon roll meet banana bread with all of our favorite mix-ins! One of my favorite things about this recipe is how easy it is to customize, don't have cherries leave 'em out, swap walnuts for a different nut, want to add butterscotch chips instead of chocolate, toss 'em in!
What you need to make cinnamon swirl banana bread?
Unsalted butter, melted
Granulated sugar, dark brown sugar
All-purpose flour and baking soda
Eggs and vanilla
Cinnamon
Ripe bananas
Dried cherries
Chopped walnutes
Chocolate chips (Duh!)
Loaf pan and non-stick cooking spray
How to Make Cinnamon Swirled Banana Bread
First, preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside. Then, in a large bowl, melt the butter and let cool slightly.
Next, whisk in the sugar then the eggs and vanilla before stirring in the dry ingredients. Fold in the mashed bananas with a spatula until just combined.
In a small or medium bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined. If your swirl is too thick to swirl, add an additional tablespoon of melted butter until it is thin enough to swirl. Note: if it’s too thin, it will just spread and not hold its swirl as the loaf bakes.
Spread 1/4 of the batter evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon. Place 1/3 of the remaining batter evenly over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture. Place 1/2 of the remaining batter evenly over the second layer and swirl with 1/2 of the remaining cinnamon sugar mixture.
Spread the rest of the batter evenly over the top and dollop with the remaining cinnamon sugar topping. Make large swirls throughout the entire loaf. Place six thin banana slices down the middle of the batter.
Place loaf pan on a baking sheet in the middle rack of the oven and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. If the top of the bread is browned before the middle is finished baking, tint the loaf with foil and let it continue baking until the bread is cooked all the way through.
Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.
Measurements
Batter:
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
4 ripe bananas, mashed (about 1–1/2 cups)
1/4 cup of dried tart cherries
1/4 cup of chopped walnuts
1/4 cup of chocolate chips
Don't be afraid to play around with the "bonus ingredients"! Swap out cherries for raisins or even chopped dates! The goodies in the mix are the best part so make it full of things you love!
Cinnamon Sugar Swirl:
3 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
3 tablespoons dark brown sugar
2 tablespoons ground cinnamon
6 thin slices of banana, for garnishing
As always I made this In my absolute favorite loaf pan! Check it out here along with my favorite baking essentials! If you make this recipe make sure to comment below and tell me what you think or share it on instagram and tag me, @fromdirttodetails!
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