Description
Make a moist and flavorful banana bread featuring a warm cinnamon sugar swirl and a simple vanilla icing.
Ingredients
Scale
- 2 cups (250g) all-purpose flour, spooned & leveled
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup (135g) granulated sugar (or packed brown sugar)
- 4 Tablespoons (56g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1/3 cup (80g) plain Greek yogurt (or sour cream)
- 1 teaspoon pure vanilla extract
- Cinnamon Swirl: 1/4 cup (50g) granulated sugar
- Cinnamon Swirl: 1 and 1/2 teaspoons ground cinnamon
- Vanilla Icing: 1/2 cup (60g) confectioners’ sugar, sifted
- Vanilla Icing: 1 Tablespoon (15ml) heavy cream or milk
- Vanilla Icing: 1/4 teaspoon pure vanilla extract
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a metal 9×5-inch loaf pan with nonstick spray and set it aside.
- Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Set this dry mixture aside.
- Using a mixer, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.
- With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the mashed bananas, yogurt, and vanilla extract until combined.
- With the mixer on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix.
- For the swirl, mix the 1/4 cup sugar and 1 1/2 teaspoons cinnamon together.
- Spoon half of the banana bread batter into the prepared loaf pan. Sprinkle this layer with the cinnamon-sugar mixture.
- Pour and spread the remaining batter on top. Use a spoon to carefully spread the top layer.
- Use a knife to swirl the batter down the center of the loaf pan. Avoid over-swirling.
- Bake for 55–65 minutes. Loosely cover the bread with aluminum foil halfway through to prevent the top from browning too much. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Remove the bread from the oven. Allow it to cool in the pan on a wire rack for 1 hour.
- Remove the bread from the pan and cool it directly on the wire rack until completely cooled.
- Whisk the icing ingredients (confectioners’ sugar, cream, and vanilla) together until smooth. Drizzle the icing over the cooled bread before slicing.
- Cover and store the banana bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Cooling the bread completely before icing helps the icing set properly.
- Icing seeps into the top of the banana bread over time, making the top slices a little moist.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Cinnamon Swirl Banana Bread, Quick Banana Bread, Super Moist Banana Bread Recipe, Homemade Banana Bread Recipe, Ripe Banana Recipes, Easy Banana Bread Recipe, Moist breakfast loaf, Family-friendly banana bread