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Cinnamon Swirl Banana Bread

Friday, December 9, 2011 4:09

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I realize that this picture looks very similar to the pictures in my last post.

Not only in content, but also in styling.

So I give you Cricket, who likes to sit between my shoes, in hopes you’ll forgive me.

Because although these quick bread recipes look very similar, they taste dramatically different, and they’re worth trying and sharing even with only a few days between each other.

This Cinnamon Swirl Banana Bread is a lovely twist on the classic recipe we all love and make again and again.

Nothing more simple than taking a few ripe bananas and making a loaf so moist and sweet you just can’t help taking one more slice.

But what makes this recipe different is the layer of cinnamon crunch. As I spooned in banana bread batter into my pans, I also sprinkled a hefty helping of brown sugar and cinnamon. The result? A swirled quick bread, both spicy and sweet, each bite moist and packed with banana flavor.

Cinnamon Swirl Banana Bread
2 cups flour
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
3 bananas (very ripe and mashed well)
6 TBSP butter (melted and cooled)
2 eggs
1/4 cup sour cream
1/4 cup brown sugar
1/2 TBSP cinnamon

1. Preheat your oven to 350 Fahrenheit. Grease an 8.5 x 4.5 inch loaf pan (or grease 3 mini-loaf pans). In a small bowl, whisk together your brown sugar and 1/2 TBSP cinnamon. Set aside.

2. In a large bowl, whisk together your dry ingredients. Set aside. In a medium bowl, combine bananas, butter, eggs, sugar and yogurt. Gently fold the banana mixture into the flour mixture with a rubber spatula (do not overmix). The batter will look thick and chunky.

3. Scrape the batter into the prepared pan(s), filling half-way. Sprinkle cinnamon sugar mixture on top and cover with remaining batter. Smooth the top and sprinkle with any remaining cinnamon-sugar mixture.

4. Bake until golden brown and only a few moist crumbs cling to a toothpick inserted in the center (about 50 minutes for a regular pan, about 20 minutes for mini pans). Let the loaf cool in the pan for 10 minutes before turning out onto a wire rack. Allow to cool for 1 hour before serving.

Always,
Monet
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