Description
This Cinnamon Swirl Banana Bread recipe combines moist banana bread with a delicious cinnamon sugar swirl and a sweet vanilla glaze, making it perfect for breakfast, dessert, or a comforting snack. The bread features a soft crumb with a hint of cinnamon spice and a subtle tang from Greek yogurt, topped with a smooth vanilla icing for extra sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients & Batter
- 2/3 cup (135g) granulated sugar
- 4 Tablespoons (56g) unsalted butter
- 2 large eggs
- 1 and 1/2 cups (345g) mashed bananas
- 1/3 cup (80g) plain Greek yogurt
- 1 teaspoon pure vanilla extract
Cinnamon Swirl
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
Vanilla Glaze
- 1/2 cup (60g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). This ensures even baking and prevents the top from browning too quickly.
- Prepare Loaf Pan: Grease a 9×5-inch metal loaf pan thoroughly with nonstick spray to facilitate easy removal of the bread after baking. Set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt until smooth and evenly combined to eliminate any clumps. Set aside.
- Cream Butter and Sugar: Using a mixer fitted with a paddle or whisk attachment, beat the unsalted butter and granulated sugar on high speed for about 2 minutes until the mixture is smooth, creamy, and light in color.
- Add Eggs: With the mixer on medium speed, add the eggs one at a time, beating well after each addition to emulsify and create a smooth batter.
- Incorporate Wet Ingredients: Beat in the mashed bananas, Greek yogurt, and vanilla extract until just combined. The bananas should be mashed to a soft consistency to ensure even distribution in the batter.
- Add Dry Ingredients: On low speed, gradually mix the dry ingredients into the wet ingredients until just combined. The batter will be chunky with some banana pieces; avoid over-mixing.
- Prepare Cinnamon Swirl: In a small bowl, combine granulated sugar and ground cinnamon to make the cinnamon sugar swirl mixture.
- Layer Batter and Swirl: Spoon half of the batter evenly into the prepared loaf pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Carefully top with the remaining batter without disturbing the swirl below.
- Create Swirl Pattern: Use a knife to gently swirl the batter down the center of the loaf pan to create visible layers and patterns. Be careful not to over-swirl.
- Bake the Bread: Bake in the preheated oven for 55 to 65 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. If the bread browns too fast, tent with foil after 40 minutes to prevent over-browning.
- Cool the Bread: Remove the bread from the oven and cool in the pan on a wire rack for 1 hour. Running a knife around the edges before cooling helps prevent sticking and breaking.
- Prepare Vanilla Glaze: While the bread cools, whisk together confectioners’ sugar, heavy cream or milk, and vanilla extract until smooth. Add 1 teaspoon of milk if the glaze is too thick for easy drizzling.
- Glaze the Bread: Drizzle the glaze evenly over the cooled bread. Allow the icing to set slightly before slicing for cleaner cuts and a neat presentation.
Notes
- Use very ripe bananas for a sweeter, moister bread.
- Be careful not to over-mix the batter to avoid a dense texture.
- Let the bread cool completely for at least 1 hour before glazing and slicing.
- If you prefer, substitute heavy cream with milk in the glaze for a lighter option.
- Cinnamon swirl can be adjusted according to your taste preference for more or less cinnamon flavor.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
