Want some bread? Cinnamon Swirl Banana Bread to be exact. You could make it now and have it all weekend long. Or you can make it and bring it to Sunday brunch for Mother’s Day.
Now there’s an idea.
I’m making something lemon for Mother’s Day because lemon is soooo a Mother’s Day flavor. Plus Wanda (my mom) loves her some lemon desserts. Can’t decide if it’s going to be this lemon bread, this lemon pudding, or maybe this lemon tart?
If time allows, I may test some NEW recipes. We shall see.
Back to the recipe today. So. Cinnamon Swirl Banana Bread. Vin could curl up in the middle of this bread and hibernate for 6 months. These flavors are right up his alley. I may curl up in there too because I am LOVING this bread!
It’s super moist, slightly sweet, and has a rich cinnamon banana flavor that is incredibly satisfying and comforting.
I was dipping this bread in coffee yesterday morning and it was the best morning ever.
How do you feel about these photos? I am experimenting with different lighting and such. I actually love photography but don’t have a ton of time to learn and experiment (better hurry! my alone time ends in just about 3 months with baby girl on the way. Reality check.) but I was home alone the other night for 4 hours so I took some time to play around with my camera. These came out “moody” which is a photography thing I guess.
Not sure how I feel about it, but there you have it. Moooody Cinnamon Swirl Banana Bread.
Ok back to the food. The SWIRL. The swirl is the best part. It’s so incredibly simple too. It’s just brown sugar, cinnamon and little cocoa powder. No joke. It not only adds tons of warmth and flavor but it makes the bread so so pretty.
Swirling is going to be my new thing. I’m obsessed.
It would be very pretty with a bow wrapped around it. You have two days before Mother’s Day! 🙂
Don’t forget to Pin this recipe by clicking the image below. This way you will have it saved forever!
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup (1 stick) unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 bananas, mashed
- ¼ cup buttermilk
- ½ cup brown sugar
- 1½ teaspoons cinnamon
- ½ teaspoon cocoa powder
- Preheat oven to 350 degrees and spray a loaf pan with non-stick spray or butter; set aside.
- In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works too), cream together butter and granulated sugar. Add eggs 1 at a time and vanilla, scraping down sides of bowl as necessary.
- Next add mashed bananas and mix. Mixture may be lumpy.
- Finally add the bowl of dry ingredients and buttermilk in three additions by alternating the bowl of dry ingredients with the buttermilk, starting and ending with the dry ingredients. Scrape down sides of bowl if necessary.
- In a small bowl mix together the cinnamon streusel ingredients.
- Pour ⅓ of batter into the loaf pan and then sprinkle half of the cinnamon streusel on top. Add another ⅓ of the batter and sprinkle the rest of the cinnamon streusel on top. Finally pour the last of the batter on top of the streusel. Some of the streusel may show. Use a knife and swirl the batter around so the cinnamon streusel mixes into the batter.
- Bake for 30 minutes then gently tent a piece of aluminum foil on top of loaf pan to prevent the top from burning. Continue to bake for 30-40 minutes or until a knife comes out clean when inserted into the center of the bread. Mine baked for 69 minutes. Let cool completely before removing from pan.