Description
Make the ultimate cinnamon swirl banana bread at home. This moist loaf combines ripe bananas with gooey cinnamon sugar ribbons and a crackly streusel topping for unbeatable flavor and texture.
Ingredients
Batter: 1 1/2 cups (345g) mashed ripe bananas (3-4 large, very spotted) 1/2 cup (113g) unsalted butter, melted & cooled 2/3 cup (133g) granulated sugar 1/3 cup (70g) packed light brown sugar 2 large eggs, room temperature 1/4 cup (60g) plain Greek yogurt 1 tsp pure vanilla extract 1 3/4 cups (210g) all-purpose flour (spooned & leveled) 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Cinnamon Sugar Swirl: 1/4 cup (50g) granulated sugar 1 1/2 tsp ground cinnamon Streusel Topping: 1/3 cup (70g) packed dark brown sugar 2 tbsp (15g) all-purpose flour 1 tbsp ground cinnamon 2 tbsp (28g) unsalted butter, melted
Instructions
1. Preheat oven to 350°F (175°C). Grease 9×5″ metal loaf pan, line with parchment overhang. 2. Make streusel: Mix brown sugar, flour, cinnamon, melted butter until clumpy. Refrigerate. 3. Make swirl: Whisk sugar + cinnamon together. Set aside. 4. Melt butter in large bowl (microwave OK), cool slightly. Mash ripe bananas into butter until smooth. 5. Whisk in granulated sugar, brown sugar, eggs (one at a time), yogurt, vanilla until smooth. 6. Add flour, baking powder, soda, salt. Fold gently until JUST combined – no dry pockets. 7. Spread HALF batter (~2 cups) into prepared pan. Sprinkle ALL cinnamon sugar evenly. 8. Pour remaining batter on top gently. Smooth without disturbing swirl layer. 9. Scatter streusel evenly over top. Bake on sheet pan 55-65 mins. 10. Tent foil after 45 mins if browning fast. Toothpick = moist crumbs. 11. Cool in pan 30 mins, then wire rack completely.
Notes
🥝 PRO TIPS (Why this recipe wins): • VERY ripe bananas = natural sweetness + moisture • WEIGH flour (210g) – scooping packs too much • Layer swirl undisturbed = perfect ribbons (no knife swirl) • METAL pan only – glass burns edges/raw center • Test: 200°F internal or moist crumbs on toothpick ⏰ STORAGE: • Room temp: 3 days airtight • Fridge: 7 days (warm before eating) • Freeze slices: 3 months (foil + bag) 🔄 VARIATIONS: • MUFFINS: 12 std tins, 425°F 5min → 350°F 15min • GLUTEN FREE: 1:1 GF flour blend • VEGAN: Flax eggs(2tbsp flax+5tbsp water)+vegan butter • ADD-INS: 1/2 cup walnuts/choc chips 📊 NUTRITION (per slice): 285 cal • 10g fat • 46g carbs • 4g protein
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 28g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg