Cinnamon Swirl Banana Bread
Delightful banana bread infused with a luscious cinnamon swirl, perfect for breakfast or a sweet snack.
Ingredients
Batter Ingredients
- 225 ml vegetable oil
- 100 g white granulated sugar
- 100 g light brown sugar
- 2 large eggs use room temperature
- 2 teaspoons vanilla extract
- 250 g plain flour
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 4 medium ripe bananas, mashed very ripe for sweetness
Cinnamon Swirl Ingredients
- 60 g unsalted butter, melted
- 40 g dark brown sugar
- 40 g granulated sugar
- 2 tablespoons ground cinnamon
Instructions
Preparation
- Preheat oven to 180°C (160°C fan) / 350°F / Gas 4 and line a 23 x 13cm (9 x 5in) loaf tin with baking paper.
- In a large bowl, mix melted butter with both sugars, then whisk in eggs and vanilla. Sift in flour, bicarbonate of soda, and salt, and fold gently until almost combined. Add mashed bananas and fold briefly until incorporated.
Cinnamon Swirl Preparation
- In a small bowl, stir together melted butter, both sugars, and cinnamon for the swirl until thick and well mixed.
- Spread one quarter of the batter into the loaf tin, add one quarter of the cinnamon mixture on top, and lightly swirl it in with a knife. Repeat this layering three more times, finishing with the cinnamon mixture on top.
Baking and Cooling
- Bake for 50–65 minutes, or until a toothpick inserted in the center comes out clean.
- Leave the loaf to cool in the tin for at least 1 hour before transferring to a wire rack to cool completely.
- Slice into 10 pieces and serve.
Notes
Store in an airtight container for up to 4 days. For a sweeter finish, mix 100g icing sugar with 4 tablespoons boiling water and drizzle over the loaf before serving.