Description
This Cinnamon Crunch Swirled Banana Bread is a deliciously moist and flavorful bread featuring ripe mashed bananas and a sweet, cinnamon-infused crunch layered throughout. Topped with an extra cinnamon sugar and buttery crunch, this recipe is perfect for breakfast or a cozy snack.
Ingredients
Scale
Banana Bread 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 the oven to 350° F (175° C). Butter a 9×5 inch bread pan to prevent the banana bread from sticking.
- Mix Cinnamon Sugar: In a small bowl, combine the granulated sugar and cinnamon; set aside for layering.
- Make the Batter: In a large mixing bowl, stir together the mashed bananas, melted butter, maple syrup, eggs, and vanilla extract until well combined. Add the all-purpose flour, baking soda, and salt, and gently mix until just combined without overmixing to keep the bread tender.
- Prepare the Crunch: In a separate bowl, mix together the melted butter, dark brown sugar, all-purpose flour, and cinnamon until crumbly to form the cinnamon crunch topping.
- Layer the Bread: Spoon half of the banana batter into the prepared bread pan in an even layer. Sprinkle half of the cinnamon sugar mixture and 1/4 cup of the cinnamon crunch mix evenly over the batter. Spoon the remaining batter evenly over the layers. Finally, sprinkle the remaining cinnamon sugar and crunch topping on the very top.
- Bake the Bread: Bake for 50–60 minutes or until the center is just set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the bread from the oven and let it cool in the pan for 30 minutes before slicing. Serve warm with an optional smear of cinnamon butter for extra flavor. Enjoy!
Notes
- Use overly ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep the banana bread soft and tender.
- You can substitute melted coconut oil for butter if you prefer a dairy-free version.
- The cinnamon crunch topping adds delightful texture and flavor; reserve half to sprinkle on top for a crispy crust.
- Allow the bread to cool slightly for easier slicing and better texture.
Nutrition
- Serving Size: 1 slice (about 1/8 of loaf)
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
