Cinnamon Swirl Banana Bread (Print-Friendly Version)
Moist banana bread layered with cinnamon sugar and finished with a sweet vanilla-cinnamon glaze.
# What You’ll Need to Make This:
→ Cinnamon Swirl
01 -
100 g granulated sugar
02 -
9 g ground cinnamon
→ Banana Bread
03 -
250 g mashed ripe bananas (approximately 2 large bananas)
04 -
15 g freshly squeezed lemon juice
05 -
56 g unsalted butter, softened
06 -
100 g granulated sugar
07 -
56 g vegetable or canola oil
08 -
1 large egg plus 1 egg white, at room temperature (total 86 g)
09 -
6 g baking powder
10 -
3 g baking soda
11 -
3 g ground cinnamon
12 -
3 g fine salt
13 -
228 g all-purpose flour, fluffed and leveled
14 -
80 g buttermilk, at room temperature
→ Vanilla Cinnamon Glaze
15 -
188 g powdered sugar
16 -
45 g milk, at room temperature
17 -
4 g vanilla extract or vanilla bean paste
18 -
3 g ground cinnamon
# How to Prepare:
01 -
In a small bowl, combine granulated sugar and ground cinnamon for the swirl; mix thoroughly and set aside.
02 -
Preheat oven to 175°C. Grease an 8.5 x 4.5 cm loaf pan with non-stick spray or softened butter.
03 -
Mash ripe bananas until smooth and stir in freshly squeezed lemon juice to prevent browning; set mixture aside.
04 -
In a large bowl, beat unsalted butter and granulated sugar together with a hand mixer or stand mixer on medium-high speed for 1-2 minutes until paler in color.
05 -
Mix in vegetable oil, whole egg, and egg white on medium speed. Scrape sides and bottom of the bowl as necessary.
06 -
Add baking powder, baking soda, ground cinnamon, fine salt, and flour. Mix on low speed just until integrated. Avoid over-mixing.
07 -
Pour in buttermilk, mixing on low speed until just combined.
08 -
Fold in mashed banana and lemon juice mixture on low speed until evenly distributed.
09 -
Pour a third of batter into prepared pan. Sprinkle half the cinnamon sugar mixture evenly over batter. Repeat with another third of batter and remaining cinnamon sugar, then top with remaining batter.
10 -
Bake on upper oven rack for 55–60 minutes, rotating pan halfway through baking. Bread is done when a skewer inserted into the center comes out clean.
11 -
Let bread cool in pan for 10 minutes. Transfer loaf to a wire rack to cool completely.
12 -
In a medium bowl, whisk together powdered sugar, milk, vanilla extract, and ground cinnamon until smooth and lump-free.
13 -
Pour glaze over cooled banana bread, allowing it to set. Optionally, dust lightly with additional ground cinnamon before serving.
# Extra Tips:
01 -
For optimal freshness and moisture, store in an airtight container at room temperature for two days, in the refrigerator for up to one week, or freeze for up to one month. Always add glaze after thawing, not before freezing.
02 -
Double the ingredients to produce two loaves, or bake as muffins by filling liners three-quarters full and baking for 14–16 minutes at 175°C.