Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- For the cinnamon swirl:
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray.
- In a large bowl, mash bananas until smooth. Add sugar, eggs, and melted butter; whisk until combined. Mix in vanilla and cinnamon.
- In a separate bowl, whisk together flour and baking soda. Gradually add dry ingredients to wet ingredients, folding gently until just combined.
- Combine brown sugar and cinnamon in a small bowl for the swirl topping. Set aside.
- Pour half of the batter into the loaf pan. Sprinkle half of the cinnamon sugar mixture over the batter. Cover with remaining batter and top with the rest of the cinnamon sugar, swirling gently with a knife for marbling.
- Bake for 60-70 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- Swirl the batter gently to avoid mixing the cinnamon swirl too thoroughly, preserving the marbled effect.
- For a richer flavor, add chopped nuts or raisins to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze the loaf tightly wrapped in plastic wrap and foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Bakery, Breakfast, Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg