cinnamon swirl banana bread

When it comes to bananas, there are two types of people: those who buy them and eat them, and those who buy them, let them brown on their counter, and either throw them out or bake something with them.  I am definitely not the latter.  When it comes to bananas, I eat one every day, for breakfast, in my yogurt or oatmeal, or with a granola bar.  Every. Day.  While I like to experiment with cooking for lunch and dinner, I’m pretty stuck in my ways when it comes to breakfast…especially the banana part.  When I go on trips, I usually bring bananas or stock up at the hotel breakfast.  When I go home, I make sure there will be a banana waiting for me for breakfast.  I have even bought a banana at a gas station…do you know what a rip off that is??  I’ve gotta have my daily banana!  I guess if all else fails, at least I have a banana to start my day.


So the point to this is that every week at the grocery store I buy a banana for every day of the week, which means I very rarely let bananas get to the point where they aren’t edible on their own.  If I want to make banana bread I usually have to go out of my way to buy extra bananas to let ripen.  This is exactly what I did when I saw this recipe for Cinnamon Swirl Banana Bread.  I hadn’t made banana bread in quite some time and this recipe looked too good to pass up.

It turned out just how I like my banana bread: moist, dense, and sweet.  The cinnamon sugar mixture gets layered in the middle of the bread and is also sprinkled on top for a nice crunchy crust.  I think next time I will add some chopped toasted pecans to the cinnamon sugar mixture for some more crunch.



Cinnamon Swirl Banana Bread
from Lovin’ from the Oven


3 over-ripe bananas, mashed
1/3 cup butter, melted
3/4 cup granulated sugar
1 egg
1 tsp vanilla
1 tsp baking soda
dash of salt
1 1/2 cups all purpose flour


For the cinnamon swirl:
1/3 cup sugar
1 tbsp cinnamon
1/2 cup chopped pecans, toasted (optional)


Directions:
Preheat oven to 350 degrees F.  Butter and flour 9×5 loaf pan.


In large bowl, mix bananas, butter, sugar, egg, and vanilla.  Sprinkle wet mixture with baking soda and salt, then add flour and gently mix until just combined.  Don’t over mix!


Pour half of batter into the prepared loaf pan.  Sprinkle 1/2 or little more of cinnamon sugar mixture (and pecans if you want!) over batter.  Add rest of batter then sprinkle top with rest of cinnamon sugar.


Bake for 50-60 minutes.  Mine took 50 minutes, and it was perfect but baking times may vary with different ovens.


Let cool for 15 minutes, then remove from loaf pan.  Slice and enjoy!

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Comments

  1. says

    This looks so yummy! I love love love bananas, and they never last long enough to get overripe in my house either. Even when we buy extra bananas specifically to bake with, they seem to get eaten. I’ll have two or three in one day if they’re out on the counter. But I’ll definitely have to hide some from myself to make this. Cinnamon and banana sounds like such a delicious combination!

  2. says

    This is good!!!! Wonderful combination of flavors…an entire tablespoon of cinnamon was a great idea….it makes banana bread come alive! (: Tomorrow I will try Thyme for Wine’s coconut lime banana bread (can you tell I have many bananas in my freezer, looking for a way to be nummy?!!) Thanks for your blog…it is delightful.

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