The Easiest Cinnamon Swirl Banana Bread
Oh Banana Bread… Where Would We Be Without You?
Honestly, I think I’ve baked this cinnamon swirl banana bread more times than I’ve actually bought bananas. The first time was during one of those dreary rainy Sundays—classic British drizzle, you know? My cousin sent me the recipe scribbled on the back of a and old shopping list (with odd doodles). It looked so simple I was convinced it might taste, well, simple. Turns out I was wrong (for once)! It’s grand. And the swirling bit is dead fun—even if you get a bit too enthusiastic and it becomes more like marble. All part of the charm.
Why I Keep Coming Back to This Recipe
I make this when I’ve got bananas slowly doing their best slime impression on the counter or when I need something that feels like a hug (but don’t actually want to talk to anyone). My family practically hovers by the oven, sniffing around. Because, you know, the cinnamon swirl means it’s not just “another banana bread.” Plus, and this is important, there’s no mixer faff. (I used to hate cleaning those beater things). I also like that it’s pretty forgiving when it comes to measuring—if you’re a little heavy-handed with the cinnamon, honestly, it’s even better.
Let’s Talk Ingredients—with a Few Swaps
- 3 (ripe! like, seriously spotty) bananas — slightly mushier is honestly fine
- 1/2 cup melted butter (salted or unsalted, whatever’s on hand—my granny swears by Lurpak, but eh, store brand works for me)
- 3/4 cup sugar (I sometimes do half white, half brown; or if I’m skint, just whatever I’ve left over)
- 1 egg (large or medium, I’ve used both)
- 1 teaspoon vanilla extract (if I run out, I’ve used a splash of rum—naughty, but good)
- 1 1/2 cups plain flour (that’s all-purpose if you’re in the US; self-raising gives it a lift, but then leave out the baking powder)
- 1 teaspoon baking soda
- Pinch of salt (or two if your butter isn’t salted)
- For the cinnamon swirl:
- 1/3 cup sugar (sometimes a bit less, ’cause bananas are sweet already)
- 1 heaped tablespoon ground cinnamon (go wild if you love the stuff)
So, How Do You Bring This All Together?
- Preheat your oven to 175C (about 350F). Find a loaf tin. Grease it, or just line it with baking paper—much lazier, less washing up.
- Mash your bananas in a big bowl. Don’t stress over lumps. In fact, a few chunks are delish later.
- Stir in the melted butter. It’ll look a bit like banana soup here. That’s fine. Add sugar, egg, and vanilla (or rum—no judgement). Mix it up with a fork or, in a pinch, your cleanest hand.
- Sprinkle in flour, baking soda, and salt. Mix until you can’t see dry flour. But don’t go wild with the stirring; we want soft bread, not rubber.
- In a small bowl, stir together the cinnamon and sugar for the swirl. Try not to eat it by the spoonful; it’s tempting.
- Pour half your batter in the prepared tin. Sprinkle half that cinnamon sugar over the top. Dollop the remaining batter on, then the rest of the cinnamon sugar. Now the fun — drag a butter knife back and forth through the batter to create swirly patterns. Don’t overthink it, but don’t skip (or you’ll get a candy-cinnamon pocket—I mean, I wouldn’t complain, but…)
- Bake for 50ish minutes. Some ovens run hot; mine’s a stubborn old thing so sometimes it’s an hour. Insert a skewer into the middle — when it comes out with only a crumb or two, you’re golden. If it’s got goop, pop it back for ten. Don’t worry if it cracks. That’s the baker’s signature.
- Let it cool a while in the tin before turning out. If you’re impatient (I always am), just do your best and brace for steam.
Notes From My Many Banana Experiments
- Actually, I find this tastes way better the next day—more moist, somehow, if you can wait.
- I once forgot the baking soda, and it still tasted good—just flatter. So don’t sweat it if you’re missing an ingredient now and then.
- Too much banana? It’s fine, but you’ll get more of a pudding than bread. Still edible, just set your expectations!
Things I’ve Tried (Not All Were Genius, Frankly)
- Chopped walnuts or pecans: lush, as long as nobody’s allergic.
- Swapping half the flour for oat flour: makes it a bit denser, but adds a subtle nutty flavour.
- Adding chocolate chips: my kids declared this “the best yet” and refused to eat the plain one for three weeks.
- Tried layering peanut butter in the middle once—it sort of sank and looked a bit… odd. Would not repeat, but maybe you’ll have better luck.
Equipment: What You Actually Need (Plus a Hack)
You’ll want a loaf tin (roughly 8 by 4 inches or any wobbly old tin that’s roughly that size). If you don’t have baking paper, butter and flour the tin well—though, as my mate Liz says, “a bit stuck is just chef’s treat.”
How to Store (Not That It’ll Last Long)
If you’ve got superhuman self-control, this’ll keep two days in an airtight tin at room temp (though honestly, in my house it never lasts more than a day!). Gets even better if you wrap it up and try it cold the morning after… if you have the patience.
Alright, How to Serve This?
Usually, I slice it thick while it’s still ever-so-warm, slather a bit of butter (or Nutella, if the mood hits). Once, my dad insisted it needed a scoop of vanilla ice cream. I’m not opposed. A cup of builder’s tea or a strong coffee on the side—bliss. Oh, we’ve also toasted leftovers (on the rare occasion there are any) and drizzled with honey. Try it!
Hard-Earned Tips (aka How I Have Messed This Up Before)
- Do not rush the swirling—you want gorgeous stripes, not cinnamon chaos. I once used a fork, and it just mushed everything together. Spoon, knife or chopstick work best.
- Let it cool before slicing. If you cut it hot, it’s all steam and squish. Patience, grasshopper (easier said than done, I know!).
- Resist adding extra banana to “use them up”—more than three, and it turns a bit sludgy, not gonna lie.
FAQ (Actual Questions From My Chatty Family Group)
Q: Can I freeze banana bread?
Yep! Slice, wrap well, freeze. But honestly, why would you—it’s always gone before I remember the freezer.
Q: Don’t have a loaf tin—what else can I use?
Done it in a square brownie tin, and even muffin tins (bake for ~20 mins). They come out rustic, but delicious.
Q: Can I make it vegan?
Sure thing. Swap the butter for sunflower oil or vegan spread, one flax “egg” for the real one. Texture tweaks a tiny bit (a teensy more crumbly), but still lovely. One cousin even snuck in coconut oil—smelled ace.
Q: Why is my bread dense?
Ah, this old chestnut. Overmixing is usually the culprit (I used to beat it like a cake—turns out, you shouldn’t). Also, too much banana or not enough rising agent can do it.
And there you go. The easiest cinnamon swirl banana bread—even if you’ve got a track record of kitchen disasters. Don’t stress, just get stuck in. And save me a slice? Or… wait, on second thought, just make a second loaf, trust me.
Ingredients
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
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2In a large bowl, whisk together mashed bananas, melted butter, sugar, eggs, and vanilla extract until smooth.
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3Add flour, baking soda, and salt to the wet mixture. Stir until just combined; do not overmix.
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4In a small bowl, mix brown sugar and cinnamon. Pour half of the batter into the loaf pan, sprinkle with half of the cinnamon mixture, add the remaining batter, and top with the rest of the cinnamon mixture. Swirl gently with a knife.
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5Bake for 55 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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