Cinnamon Banana Bread

Cinnamon is incorporated two ways in this banana bread! The batter itself is spiced with cinnamon, and there's also a cinnamon-sugar swirl running throughout the loaf. This recipe is perfect for a quick and easy "anytime" dessert!
Ingredients
- 1/2 cup unsalted butter (softened (115 grams) )
- 1/2 cup granulated sugar ((100 grams))
- 1/4 cup light brown sugar ((50 grams))
- 2 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 2 cups mashed banana ((440 grams; about 4 large bananas))
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup granulated sugar ((50 grams) )
- 2 teaspoons ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (180°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
- 2
Using a handheld mixer or stand mixer fitted with the paddle attachment, mix together the butter, granulated sugar, and brown sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla, making sure to mix well after each ingredient. Then, mix in the mashed banana.
- 3
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter.
- 5
To make the cinnamon sugar swirl: In a separate bowl, mix together the sugar and cinnamon.
- 6
For one layer of the cinnamon sugar: Pour about half of the banana bread into the loaf pan and sprinkle the cinnamon sugar mixture on top, then pour the remaining batter on top.
- 7
For two layers of the cinnamon sugar (like the pictures in the post): Pour about one-third of the batter in the loaf pan, sprinkle half of the cinnamon sugar mixture on top, and repeat layers, topping with the last third of the batter.
- 8
Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. If the banana bread becomes too dark, tent with aluminum foil for the last 15 to 20 minutes of baking.
- 9
Remove from oven and allow to cool in the loaf pan for 10 minutes. Remove the bread from the loaf pan and transfer to a wire rack to finish cooling.
Cook it from the original
This recipe comes from livewellbakeoften.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on livewellbakeoften.com