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–+ servings
Loaf of cinnamon swirl banana bread fresh out of the oven

Cinnamon Ribboned Banana Loaf

A tender, moist banana loaf with sweet cinnamon streaks, perfect for snacks or brunch.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas Use very ripe bananas for best flavor.
  • 1/3 cup melted butter Can substitute with neutral oil for a dairy-free option.
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup granulated sugar Reduce to 1/2 cup if you prefer less sweet.
  • 1 large egg, beaten Use a flax egg to make it vegan.
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Use a gluten-free blend for gluten-free option.
  • 1 tablespoon ground cinnamon
  • 1/4 cup brown sugar

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 4×8-inch loaf pan.
  2. Mash the ripe bananas in a medium bowl until mostly smooth. Stir in the melted butter.
  3. Add the baking soda and a pinch of salt. Mix in the granulated sugar, beaten egg, and vanilla until combined.
  4. Fold in the flour just until no streaks remain. Do not overmix.
Cinnamon-Sugar Topping
  1. In a small bowl, stir together the ground cinnamon and brown sugar.
Assembly
  1. Pour half the banana batter into the prepared pan. Sprinkle half the cinnamon-sugar evenly over it.
  2. Spoon the remaining batter on top and sprinkle the rest of the cinnamon-sugar.
  3. Drag a knife through the batter two or three times to create a loose swirl.
Baking
  1. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes.
  2. Cool in the pan for 10 minutes. Transfer to a wire rack and cool completely before slicing.

Nutrition

Serving: 1Calories: 180kcalCarbohydrates: 30gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 115mgFiber: 1gSugar: 12g

Notes

Serve slightly warm with butter or cream cheese. Pairs beautifully with coffee or tea. Store cooled banana bread wrapped tightly at room temperature for up to 2 days or refrigerate for up to 5 days.

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