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Cinnamon Roll Banana Bread Recipe

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★★★★★

4.9 from 113 reviews

Cinnamon Roll Banana Bread is a delightful twist on classic banana bread, infused with a sweet cinnamon swirl and topped with a luscious powdered sugar glaze. This moist and flavorful loaf combines ripe bananas, warm cinnamon spice, and a tender crumb, perfect for breakfast, snack, or dessert.

Ingredients

Scale

Banana Bread Batter

  • 3 ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour

Cinnamon Swirl

  • 1 tablespoon cinnamon
  • 1/4 cup granulated sugar

Glaze

  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Mix well until the mixture is smooth and evenly blended.
  3. Add Dry Ingredients: Sprinkle the baking soda and salt over the banana mixture, then gently fold in the all-purpose flour until just combined, taking care not to overmix to keep the bread tender.
  4. Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar and cinnamon until evenly combined. Set aside for layering.
  5. Layer the Batter: Pour half of the banana bread batter into the greased loaf pan. Evenly sprinkle half of the cinnamon sugar mixture over this layer to create the first cinnamon swirl layer.
  6. Add Remaining Batter: Pour the remaining banana bread batter over the cinnamon sugar layer, then sprinkle the remaining cinnamon sugar on top to build the second cinnamon swirl.
  7. Swirl the Mixture: Using a knife or skewer, gently swirl the batter layers to create a marbled cinnamon effect without overmixing to maintain distinct layers and texture.
  8. Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  9. Cool: Remove the bread from the oven and allow it to cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely to room temperature before glazing.
  10. Prepare the Glaze: In a small bowl, whisk the powdered sugar with 1 to 2 tablespoons of milk until a smooth, drizzly consistency is achieved. Adjust by adding more milk or powdered sugar as needed.
  11. Glaze the Bread: Once the banana bread is fully cooled, drizzle the glaze evenly over the top for a sweet finishing touch.

Notes

  • For best results, use very ripe bananas to ensure maximum sweetness and moisture.
  • Do not overmix the batter after adding the flour to avoid a dense bread.
  • If you prefer a stronger cinnamon flavor, feel free to increase the cinnamon in the swirl mixture slightly.
  • Allow the bread to cool completely before glazing to prevent the glaze from melting and becoming too runny.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: banana bread, cinnamon roll, cinnamon swirl, bread glaze, sweet bread, breakfast bread, dessert bread, moist banana bread

Find it online: https://recipeswithmia.com/cinnamon-roll-banana-bread-recipe/