Description
This Cinnamon Roll Banana Bread combines the comforting flavors of classic banana bread with the sweet, spicy swirls of cinnamon sugar, creating a moist, flavorful loaf perfect for breakfast or an afternoon treat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Cinnamon Sugar Swirl
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature by the time your batter is ready.
- Prepare Pan: Grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Cream Butter and Sugar: In a large bowl, use an electric mixer on medium speed to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate and create a smooth batter.
- Mash Bananas: In a separate bowl, mash the ripe bananas until mostly smooth but with some small lumps remaining for texture.
- Add Vanilla: Stir the vanilla extract into the mashed bananas to enhance flavor.
- Combine Wet Ingredients: Add the banana and vanilla mixture to the creamed butter, sugar, and eggs, mixing until just combined to avoid overmixing.
- Alternate Adding Dry and Buttermilk: Gradually add the dry flour mixture to the wet ingredients in batches, alternating with the buttermilk. Start and end with the dry ingredients, stirring gently after each addition to maintain a tender texture without overmixing.
- Prepare Cinnamon Sugar: In a small bowl, combine the brown sugar and ground cinnamon until well mixed to create the swirl topping.
- Layer Batter and Cinnamon Sugar: Pour half of the banana bread batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon sugar mixture over the batter.
- Second Batter Layer: Pour the remaining batter over the cinnamon sugar layer and spread evenly.
- Top with Remaining Cinnamon Sugar: Sprinkle the rest of the cinnamon sugar mixture evenly over the top layer of batter.
- Create Swirl Effect: Using a butter knife or skewer, gently swirl the cinnamon sugar into the batter to create a marbled effect without overmixing, which preserves texture and appearance.
- Bake: Place the loaf pan on the center rack of the preheated oven and bake for 60 to 70 minutes until a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Check Doneness: Insert a toothpick or skewer in the center to test; if it comes out clean, the bread is done baking.
- Cool in Pan: Remove the loaf pan from the oven and let the banana bread cool in the pan for about 10 minutes to set.
- Transfer to Wire Rack: After the initial cooling, turn the banana bread out onto a wire rack to cool completely to prevent sogginess and allow slicing.
Notes
- Make sure bananas are very ripe for the best flavor and sweetness.
- Do not overmix the batter to keep the bread tender and moist.
- You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar if needed.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a glaze, mix powdered sugar and milk and drizzle over cooled bread optionally.
