Description
A warm and comforting banana bread featuring a gooey cinnamon ribbon, perfect for fall mornings.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup (110g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/2 cup (115g) melted butter
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup plain yogurt or milk
- 1/4 cup brown sugar (for the swirl)
- 2 tsp ground cinnamon (for the swirl)
- 1 tbsp melted butter (for the swirl)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- In a separate bowl, whisk melted butter with granulated and brown sugars, add eggs one at a time, then vanilla, mashed bananas, and yogurt until smooth.
- Fold the dry mix into the wet mix until just combined — small lumps are fine. Overmixing makes bread tough.
- Stir brown sugar, cinnamon, and melted butter together in a small bowl until it’s like a paste.
- Pour half the batter into the pan, dollop half the cinnamon mixture across the batter, add the rest of the batter, then top with remaining cinnamon mixture. Use a knife to gently swirl the cinnamon through the batter in figure-eight motions — don’t overdo it.
- Bake for 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not raw batter. If the top browns too quickly, tent with foil for the last 10–15 minutes.
- Let cool in the pan for 15 minutes, then lift out and cool on a wire rack. Slice when slightly warm for the best texture.
Notes
Use very ripe bananas for maximum banana flavor and natural sweetness. Measure flour accurately. Don’t overmix once you add flour.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American