Cinnamon Swirl Banana Bread
Last Updated on July 2, 2022 by Annie
This ultra moist, cinnamon swirl banana bread is the answer for those semi-questionable bananas you keep around for just a little too long.
I am notorious for keeping bananas long past their prime, well into the questionable phase, and deep into that brown speckled phase where only the sweetest loaves of banana bread come from. Currently, three aging bananas are sitting in my kitchen, whispering amongst themselves, “when will she put us out of our misery?!?!” The answer is soon. Very soon.
Please don’t think me a sadist because of how long I hold on to bananas. My love for banana goes far beyond the physical fruit. I will eat just about anything that has banana in it: bananas foster, banana smoothies, banana pudding, banana cream pie, banoffee. Seriously, I love bananas. (If you’re just now picking up on this… I’m concerned) But when it comes to banana bread, my love knows no bounds.
It could be because banana bread was was my first first foray into bread-making. It requires no yeast, no kneading, and best of all, has room for small failures. I also have many very fond memories of eating banana breads that my mom made warm and buttered, fresh from the oven.
For some reason, when I make banana bread I always want it to have a cinnamon sugar swirl in the middle (Possibly because Food Gawker and Pinterest successfully conditioned me from a young age). Also because I like a sweet surprise out of everything I make. With that in mind, I bring you Cinnamon Swirl Banana Bread.
HOW TO MAKE CINNAMON SWIRL BANANA BREAD
To begin, preheat the oven to 350°F. Using a loaf pan, grease and flour the pan and set aside.
In a medium bowl stir together 1 1/2 cup flour, a pinch of salt, and 1 tsp baking soda. Set aside.
In a large bowl, mash 4 bananas with a fork. Stir in 3/4 cup sugar, 1 beaten egg, and 1 tsp vanilla. Using a spatula, fold the flour mixture into the banana mixture bowl and set aside.
In a small mixing bowl, melt 2 Tbsp coconut oil. Stir in 1/3 cup sugar and 1 Tbsp cinnamon. Set aside.
In the loaf pan, pour half of the banana bread batter. Dollop in half of the cinnamon sugar mixture and swirl around with a spoon. Pour the remaining half of the banana batter and the remaining half of the cinnamon sugar mixture and swirl around the top.
Bake for 45-50 minutes or until toothpick comes out clean. Allow to cool in the bread pan for about 10 minutes before transferring to a cooling rack.
Slather with vegan butter and enjoy!
Dairy Free Changes to Banana Bread
The first change I made to the recipe was to swap out the butter. What I love about this recipe is that it already called for bananas, you know, being banana bread and all… So I removed the butter and increased the amount of bananas from 3-4.
The second step was for the cinnamon sugar swirl. The original recipe didn’t have butter in the swirl so feel free to omit the coconut oil, but I liked the extra moisture it brings to the bread.
Pro Tips for Cinnamon Swirl Banana Bread
-Grease and flour the bread pan before you begin.
-Make sure your bananas are not green. Either wait a few extra days to get them to that beautiful brown and speckled-y stage or cook them in the oven for a few minutes. You can find the instructions here.
-Fold the flour in until just combined, no need to over mix it.
-Use a knife or a kebab skewer to swirl the cinnamon sugar mixture into the banana bread batter.
Did you make this deliciously addictive banana bread?!? Tag @mylifeafterdairy on Instagram so I can share your life after dairy creations!
Deliciously Dairy Free Bread Recipes
Double Chocolate Banana Bread- This chocolate banana bread with chocolate chips is the ultimate chocolate treat!
Garlic Knots– Say hello to your newest bread addiction! Fluffy knots of bread are slathered in a garlicky butter!
Pan con Tomate– This easy bread recipe uses sliced French bread topped with a garlic tomato mixture.
Cinnamon Swirl Banana Bread
This dairy free banana bread is packed with a sweet cinnamon sugar swirl. This is a moist, butter-free recipe that is sure to be a family favorite!
Ingredients
- 4 Bananas ripe
- ¾ c. Sugar
- 1 Egg Beaten
- 1 tsp. Vanilla
- 1 tsp. Baking Soda
- 1 pinch Salt Basically 1/8 teaspoon or less
- 1½ c. Flour
Cinnamon Sugar Swirl
- ⅓ c. Sugar
- 1 Tbsp. Cinnamon
- 2 Tbsp. Coconut Oil melted
Instructions
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Preheat your oven to 350°F and prepare a bread loaf with cooking spray. I used a 9 x 5 pan.
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In a medium bowl, combine flour, salt, and baking soda. Set this bowl aside.
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In a large mixing bowl mash the bananas with a fork. Add the sugar and mix until sugar is incorporated into the banana mash.
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Add beaten egg and vanilla to the bowl and stir to combine.
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Fold in the flour mixture into the banana mixture until combined.
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In a small bowl, melt the coconut oil. Add sugar and cinnamon sugar to the coconut oil and mix together until smooth.
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In the bread loaf pan, pour half of the batter. Sprinkle half of the cinnamon sugar mixture on top of the batter. With a butter knife, swirl the cinnamon sugar into the batter. Pour the remaining batter on top of the first half and sprinkle and swirl rest of the cinnamon sugar mixture on top.
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Bake for 45-50 minutes, until tester comes out clean. Allow time to cool in the pan.
Recipe Notes
Recipe Adapted From Lovin’ in the Oven