Description
Enjoy super moist and flavorful banana bread swirled with a thick layer of cinnamon-sugar and topped with a dreamy drizzle of vanilla icing. This recipe transforms classic banana bread into a dessert-worthy treat, perfect for any occasion.
Ingredients
Banana Bread
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup (135g) granulated sugar (or packed brown sugar)
- 4 Tablespoons (56g) unsalted butter, softened to room temperature
- 2 large eggs, at room temperature
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 1/3 cup (80g) plain Greek yogurt (or sour cream)
- 1 teaspoon pure vanilla extract
Cinnamon Swirl
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
Vanilla Icing
- 1/2 cup (60g) confectioners’ sugar, sifted
- 1 Tablespoon (15ml) heavy cream or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a metal 9×5-inch loaf pan with nonstick spray and set aside. This setup helps prevent premature browning of the top of the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set this mixture aside for later use in the batter.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and sugar on high speed until smooth and creamy, about 3 minutes. This aerates the mixture for a tender crumb.
- Add Eggs and Wet Ingredients: With the mixer on medium, add eggs one at a time, beating well after each addition. Then blend in the mashed bananas, Greek yogurt, and vanilla extract until fully combined.
- Combine Dry and Wet Ingredients: On low mixer speed, gradually incorporate the dry ingredients into the wet mixture until fully combined and no flour pockets remain. Be careful not to overmix to maintain a fluffy texture.
- Prepare Cinnamon Sugar Swirl: Combine the sugar and ground cinnamon in a small bowl to create the cinnamon-sugar mixture.
- Assemble the Batter Layers: Spoon half of the banana batter into the prepared loaf pan. Sprinkle evenly with half of the cinnamon-sugar mixture. Pour the remaining batter over the cinnamon layer and spread carefully using a spoon. Using a knife, gently swirl the batter in the center to create a cinnamon swirl, avoiding overmixing.
- Bake the Bread: Bake in the preheated oven for 55 to 65 minutes. Halfway through baking, loosely cover the bread with aluminum foil to prevent excessive browning. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Begin checking at 55 minutes and then every 5 minutes thereafter.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. Then remove the loaf from the pan and continue cooling completely on the wire rack.
- Make and Drizzle Icing: Whisk together confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth and thick. Drizzle the icing over the cooled bread before slicing to add a creamy, sweet finish.
- Storage: Store banana bread covered at room temperature up to 2 days or refrigerate for up to 1 week. Note that the icing will seep into the bread over time, causing the top to become moist.
Notes
- If using brown sugar instead of granulated, the bread will have a deeper flavor.
- For best results, use ripe bananas with lots of brown spots.
- Do not overmix batter to avoid dense bread.
- The cinnamon swirl should be gentle to keep distinct layers.
- Heavy cream in the icing yields the thickest consistency, but milk can be substituted.
- Cooling in the pan for 1 hour prevents the bread from breaking apart.
- Loosely covering the bread with foil during baking controls browning.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
