Ingredients
Scale
- 4 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- For the cinnamon swirl:
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray and set aside.
- In a large bowl, mash the ripe bananas until smooth. Add the melted butter, sugar, eggs, and vanilla extract. Mix well until all ingredients are combined.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Prepare the cinnamon swirl mixture by combining brown sugar, cinnamon, and melted butter in a small bowl. Mix until crumbly and set aside.
- Pour half of the banana bread batter into the prepared loaf pan. Spread evenly, then sprinkle half of the cinnamon-sugar mixture over the batter. Repeat with remaining batter and cinnamon swirl.
- Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating streaks throughout.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Keep banana bread fresh in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw and reheat slices as desired.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approximately 1/10 of loaf)
- Calories: 290 kcal Kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg