Description
This Cinnamon Crunch Swirled Banana Bread is a moist and flavorful treat featuring ripe bananas and a delightful cinnamon sugar swirl topped with a crunchy cinnamon-sugar crumble. Perfect for breakfast or a cozy snack, this banana bread combines the natural sweetness of bananas and maple syrup with a buttery cinnamon crunch that makes every bite irresistible.
Ingredients
Scale
Banana Bread Batter
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
- 4 overly ripe bananas, mashed (about 1 1/4 cups mashed)
- 1/4 cup melted salted butter or coconut oil
- 1/4 cup pure maple syrup
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Cinnamon Crunch Topping
- 3/4 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon
- 2 tablespoons salted butter, melted
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Butter a 9×5 inch bread pan to prevent sticking and set aside.
- Mix cinnamon sugar: In a small bowl, combine the granulated sugar and 2 teaspoons of cinnamon for later use in the swirl.
- Make the batter: In a large mixing bowl, stir together the mashed bananas, melted butter, pure maple syrup, eggs, and vanilla extract until well combined. Then add the all-purpose flour, baking soda, and salt. Gently mix until just combined; avoid overmixing to keep the bread tender.
- Prepare the cinnamon crunch: In a separate bowl, mix together the melted butter, dark brown sugar, 1 tablespoon all-purpose flour, and 1 tablespoon cinnamon until the mixture is evenly combined and crumbly.
- Assemble the bread: Spoon half of the banana bread batter into the prepared bread pan and smooth the top. Sprinkle the cinnamon sugar mixture evenly over the batter, then add 1/4 cup of the cinnamon crunch mix. Spoon the remaining batter evenly over the cinnamon sugar layer. Finally, sprinkle the remaining cinnamon crunch mixture on top for a crunchy finish.
- Bake: Place the bread pan in the preheated oven and bake for 50 to 60 minutes, or until the center is just set and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool and serve: Remove the banana bread from the oven and let it cool in the pan for about 30 minutes before slicing. For an extra treat, enjoy warm with a smear of cinnamon butter.
Notes
- Use overly ripe bananas as they are sweeter and provide the best flavor and moisture.
- If you prefer a dairy-free option, substitute salted butter with coconut oil in both the batter and the crunch topping.
- Check doneness early at 50 minutes to avoid overbaking which can dry out the bread.
- Store leftover banana bread wrapped tightly at room temperature for 2-3 days or refrigerate for up to a week.
- The cinnamon crunch topping adds texture—feel free to add more or less depending on your preference.
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 290
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2.5g
- Protein: 4g
- Cholesterol: 55mg
