Description

This Blueberry Cinnamon Swirl Banana Bread blends the cozy flavor of ripe bananas with juicy bursts of blueberries and a comforting cinnamon swirl. A nostalgic, bakery-quality loaf that’s perfect for crisp mornings or afternoon snacks.

Ingredients

1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp fine salt
3 large ripe bananas, mashed
½ cup brown sugar
¼ cup white sugar
⅓ cup neutral oil (canola or sunflower)
1 large egg
1 tsp vanilla extract
⅓ cup brown sugar (for cinnamon swirl)
1 ½ tsp ground cinnamon (for cinnamon swirl)
¾ cup blueberries (fresh or frozen, tossed in 1 tsp flour)
Optional: a pinch of nutmeg or cardamom

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, mash the bananas. Add brown sugar, white sugar, oil, egg, and vanilla. Whisk until smooth and well combined.
In a small bowl, mix together ⅓ cup brown sugar and 1 ½ tsp cinnamon for the swirl.
Gently fold the dry ingredients into the wet ingredients until just combined. Stir in the floured blueberries.
Pour half of the batter into the prepared pan. Sprinkle half the cinnamon sugar on top. Add remaining batter, then sprinkle remaining cinnamon sugar. Swirl gently with a knife.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Cool in pan for 10 minutes, then transfer to a wire rack. Slice and enjoy once cooled.

Notes

Use very ripe bananas for best flavor. Don’t overmix the batter to keep the bread tender. Toss blueberries in flour to prevent sinking. Try a crumb topping or other fruit variations like raspberries or strawberries.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American