Description
This Cinnamon Crunch Swirled Banana Bread is a moist and flavorful twist on classic banana bread, featuring a sweet cinnamon sugar swirl and a crunchy brown sugar topping. Made with ripe bananas, a hint of maple syrup, and warmed with fragrant cinnamon, this bread bakes up golden and perfect for breakfast, snack, or dessert.
Ingredients
Scale
Batter
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 4 overly ripe bananas, mashed (about 1 1/4 cup mashed)
- 1/4 cup melted salted butter or coconut oil
- 1/4 cup pure maple syrup
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Cinnamon Crunch Topping
- 3/4 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon
- 2 tablespoons salted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and butter a 9×5 inch bread pan to prevent sticking.
- Mix Sugar and Cinnamon: In a small bowl, combine the granulated sugar and cinnamon which will be used to create the cinnamon swirl in the bread.
- Combine Wet Ingredients and Dry Ingredients: In a mixing bowl, stir together the mashed bananas, melted butter or coconut oil, maple syrup, eggs, and vanilla extract until well combined. Then add the flour, baking soda, and salt, gently mixing until just incorporated to avoid overworking the batter.
- Prepare Cinnamon Crunch Topping: In a separate bowl, mix together the melted butter, dark brown sugar, flour, and cinnamon until a crumbly texture forms for the crunchy topping.
- Layer Batter and Toppings: Spoon half of the banana bread batter into the prepared pan. Sprinkle the cinnamon sugar mixture followed by 1/4 cup of the cinnamon crunch topping over the batter. Then spoon the remaining batter evenly on top. Finally, sprinkle the remaining crunch topping over all to create a crunchy, cinnamon sugar crust.
- Bake the Bread: Bake in the preheated oven for 50-60 minutes or until the center is just set and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool and Serve: Remove from oven and allow the bread to cool in the pan for about 30 minutes before slicing. Enjoy warm with a smear of cinnamon butter if desired.
Notes
- Use overly ripe bananas for maximum sweetness and moistness in the bread.
- You can substitute coconut oil for butter for a dairy-free version.
- Ensure eggs are at room temperature for better batter mixing and texture.
- Do not overmix the batter to keep the bread tender.
- Allow the bread to cool slightly to set properly before slicing.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of bread)
- Calories: 280
- Sugar: 20g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
