Description
Delicious Cinnamon Swirl Banana Bread with a rich flavor and perfect texture. Ideal for breakfast or a snack!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup (135g) granulated sugar
- 4 Tablespoons (56g) unsalted butter
- 2 large eggs
- 1 and 1/2 cups (345g) mashed bananas
- 1/3 cup (80g) plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 cup (60g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Step 1: Adjust the oven rack to the lower third position and preheat it to 350°F (177°C).
- Step 2: Grease the 9×5-inch metal loaf pan thoroughly with nonstick spray to ensure easy removal of the bread after baking. Set aside.
- Step 3: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until smooth and evenly combined to avoid clumps. Set aside.
- Step 4: Using a mixer fitted with a paddle or whisk attachment, beat the unsalted butter and granulated sugar on high speed until the mixture is smooth, creamy, and light in color, about 2 minutes.
- Step 5: With the mixer running on medium speed, add the eggs one at a time. Beat well after each addition to emulsify the mixture and create a smooth batter.
- Step 6: Beat in the mashed bananas, Greek yogurt, and pure vanilla extract until just combined. Ensure bananas are mashed to a soft consistency for even distribution.
- Step 7: On low speed, slowly add the dry ingredients to the wet ingredients, mixing until just combined and no flour pockets remain. The batter should be chunky with some banana pieces; do not over-mix.
- Step 8: In a separate small bowl, mix together the granulated sugar and ground cinnamon for the cinnamon swirl to ensure even flavor distribution.
- Step 9: Spoon half of the batter evenly into the prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Carefully pour and spread the remaining batter on top without disturbing the cinnamon swirl underneath.
- Step 10: Use a knife to gently swirl the batter down the center of the loaf pan, creating visible layers. Avoid over-swirling, which can blend the layers into one another; the goal is distinct swirl patterns.
- Step 11: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. The top should turn golden brown, and a toothpick inserted into the center should come out clean. Adjust baking time according to oven differences. If browning occurs too quickly, tent the bread with foil after 40 minutes to prevent over-browning while allowing the interior to cook fully.
- Step 12: Remove the bread from the oven and allow it to cool in the pan placed on a wire rack for 1 hour. This setting period helps the bread firm up for easier removal. Running a knife gently around the edge before cooling can aid in removing the bread without breaking.
- Step 13: While the bread cools, whisk together the confectioners’ sugar, heavy cream or milk, and pure vanilla extract until smooth. If the icing is too thick, add 1 teaspoon of milk to reach desired consistency for easy drizzling.
- Step 14: Drizzle the icing over the cooled bread evenly. Allow the icing to set slightly before slicing to achieve cleaner cuts and maintain presentation.
Notes
- Store the banana bread in an airtight container at room temperature away from direct sunlight or heat for up to 2 days.
- Store in an airtight container in the refrigerator for up to 7 days. Bring bread to room temperature before serving.
- Wrap the bread tightly in plastic wrap, then aluminum foil, and place in a freezer-safe bag for up to 3 months. Thaw at room temperature before use.
- If bananas are not soft enough for mashing, microwave them for 20 seconds to soften, helping achieve a smooth consistency and evenly distributed banana flavor.
- If the batter appears too thin, add 2 tablespoons of all-purpose flour to improve texture and prevent the loaf from collapsing during baking.
- To make the cinnamon swirl more visible after baking, use a knife to create a small groove in the batter before swirling. This prevents over-mixing the swirl.
- If the bread browns too quickly during baking, tent the loaf with foil starting 40 minutes into baking to maintain a golden crust without overcooking the interior.
- Adjust icing consistency by adding milk in 1 teaspoon increments if too thick for drizzling.
Nutrition
- Serving Size: 1 slice
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified