Description
A delightful twist on banana bread and cinnamon rolls, perfect for using overripe bananas.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup brown sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tablespoon cinnamon
- 1/2 cup brown sugar (for the swirl)
- 2 tablespoons all-purpose flour (for the swirl)
- 2 tablespoons cinnamon (for the swirl)
- 2 tablespoons melted butter (for the swirl)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mash the ripe bananas until smooth and stir in the melted butter.
- Add the baking soda and salt, then mix in the sugar, beaten egg, and vanilla extract.
- Fold the all-purpose flour into the wet ingredients gently.
- Prepare the cinnamon swirl mixture by combining brown sugar, flour, and cinnamon, then drizzling in melted butter.
- Pour half of the banana bread batter into the loaf pan and evenly sprinkle half of the cinnamon swirl mixture.
- Spread the remaining batter on top and finish with the remaining cinnamon swirl mixture.
- Swirl the cinnamon mixture into the batter using a knife.
- Bake for 50 to 60 minutes until a toothpick comes out clean.
- Cool the bread in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a vegan version, replace the egg with 1/4 cup applesauce and use plant-based butter. For gluten-free, use gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg