Description
This Cinnamon Crunch Swirled Banana Bread is a moist and flavorful quick bread with a delightful cinnamon sugar swirl and crunchy topping. Made with ripe bananas, maple syrup, and a spiced cinnamon crunch, it offers a perfect balance of sweet and spice, ideal 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 cups 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). Butter a 9×5 inch bread pan thoroughly to prevent sticking.
- Mix Sugar and Cinnamon: In a small bowl, combine the granulated sugar and 2 teaspoons of cinnamon. Set aside for swirling into the batter.
- Combine Wet Ingredients: In a large mixing bowl, stir together the mashed bananas, melted butter, pure maple syrup, eggs, and vanilla extract until evenly combined.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the banana mixture. Fold gently and mix just until combined, being careful not to overmix.
- Prepare Cinnamon Crunch: In a separate bowl, mix together the melted salted butter, dark brown sugar, 1 tablespoon flour, and 1 tablespoon cinnamon until the mixture is crumbly.
- Layer Batter and Crunch: Spoon half of the banana bread batter evenly into the prepared bread pan. Sprinkle with the cinnamon sugar mixture from step 2 and then scatter 1/4 cup of the cinnamon crunch mix over the batter. Carefully spoon the remaining batter on top, spreading evenly. Finish by sprinkling the remaining cinnamon crunch mixture as a topping.
- Bake: Place the bread pan in the preheated oven and bake for 50 to 60 minutes or until the center is just set and a toothpick inserted in the middle comes out mostly clean with a few moist crumbs.
- Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 30 minutes. Slice and serve warm, optionally with a smear of cinnamon butter. Enjoy the delightful combination of moist banana bread and crunchy cinnamon topping.
Notes
- You can substitute coconut oil for butter for a dairy-free option.
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread tender.
- Check the bread around 50 minutes to avoid overbaking.
- Leftovers store well wrapped at room temperature for 2 days or refrigerated for up to 5 days.
- Freeze slices for longer storage and toast before serving.
Nutrition
- Serving Size: 1 slice (1/8 of bread)
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
