Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: In a small bowl, combine 1/3 cup sugar and 1 tablespoon ground cinnamon to make the cinnamon swirl. Set aside.

Step 3: In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter until combined.

Step 4: Add the salt and baking soda, then mix in the sugar, beaten egg, and vanilla extract until fully blended.

Step 5: Gradually add the flour and stir gently until just combined. Avoid overmixing to keep the bread tender.

Step 6: Pour half of the banana bread batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.

Step 7: Add the remaining batter on top, then sprinkle the rest of the cinnamon sugar mixture.

Step 8: Using a knife or skewer, gently swirl the cinnamon sugar into the batter to create a marbled pattern.

Step 9: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

You can adjust the amount of cinnamon sugar to suit your taste preferences.

Add 1/2 cup chopped nuts or chocolate chips to the batter for extra texture and flavor.

Use frozen bananas that are fully thawed for a sweeter, moister bread.

Substitute melted butter with an equal amount of vegetable or coconut oil for a dairy-free version.

To make it gluten-free, use a gluten-free all-purpose flour blend and adjust baking time as needed.

Storage

Store leftover banana bread in an airtight container at room temperature for 2–3 days. For longer storage, keep it in the refrigerator for up to a week. You can also freeze the bread wrapped tightly in plastic wrap or aluminum foil for up to 2–3 months. To reheat, warm slices gently in the oven or microwave.

FAQs

Is it okay to use frozen bananas in this recipe?

Yes, frozen bananas work well. Just defrost them completely before mashing. Because frozen bananas release more moisture, you may need to slightly adjust the flour amount to achieve the right batter consistency.

Can I use oil instead of butter?

Absolutely. You can substitute melted butter with an equal amount of vegetable or coconut oil. This may slightly change the flavor and texture, but the bread will still be delicious.