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Cinnamon Roll Banana Bread

An irresistible blend of cinnamon and banana bread, this recipe offers a delicious flavor experience that's easy to make and perfect for sharing.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed Use overripe bananas for maximum sweetness.
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted Can substitute with coconut oil for a vegan option.
  • 2 large eggs Substitute with flaxseed meal mixed with water for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour Can be substituted with a gluten-free flour blend.
  • 1 tablespoon cinnamon
For Swirling
  • 1/4 cup granulated sugar For cinnamon swirl.
For Glaze
  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk Adjust to reach desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix until well blended.
  3. Sprinkle the baking soda and salt over the banana mixture. Then, add the flour and stir gently until just combined. Avoid overmixing.
Prepare Cinnamon Sugar
  1. In a small bowl, mix the granulated sugar and cinnamon together.
Layer the Batter
  1. Pour half of the banana bread batter into the prepared loaf pan and sprinkle half of the cinnamon sugar mixture over it.
  2. Pour the remaining batter over the cinnamon sugar layer and sprinkle the remaining cinnamon sugar on top.
Swirl and Bake
  1. Using a knife or skewer, gently swirl the batter to create a marbled effect without overmixing.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Glazing
  1. Remove the pan from the oven and let the bread cool in the pan for 10-15 minutes. Then, transfer to a wire rack to cool completely.
  2. In a small bowl, mix the powdered sugar with milk until smooth and drizzly. Adjust the consistency as needed.
  3. Once the bread is completely cool, drizzle the glaze over the top.

Notes

For best texture, let the bread cool completely before glazing. Storage: Lasts about 3-4 days in an airtight container at room temperature or can be frozen for up to 3 months.