Description
Enjoy the aroma of bananas and cinnamon melding in a moist loaf that teases your senses with sweet spice ribbons and tender bites, perfect for breakfast or an afternoon pick-me-up.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed
- 1/4 cup milk
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350 F and grease a 9×5-inch loaf pan.
- In a bowl whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl beat the melted butter and granulated sugar until smooth.
- Add eggs one at a time, then stir in the vanilla extract.
- Fold in the mashed bananas and milk until just combined.
- Mix the brown sugar, ground cinnamon, and melted butter in a small bowl to make the cinnamon swirl.
- Spread half the banana batter into the prepared loaf pan.
- Sprinkle half of the cinnamon swirl mixture over the batter.
- Top with the remaining batter and then the rest of the cinnamon mixture.
- Use a knife to gently swirl the cinnamon mixture through the batter.
- Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Be careful not to overmix the batter to keep the bread tender.
- To create well-defined swirls, drag the knife only a few inches deep.
- Store the banana bread in an airtight container at room temperature for up to 3 days.