Banana bread is a recipe I suggest everyone has in their back pocket for anytime you need a baked good. I love to have this on the counter when I have guests or people staying over my house so they can snack on it in the morning or throughout the day. The problem is there are 20 million banana bread recipes out there, and some of them aren’t that great. I’ve created this recipe that levels up a normal banana bread but is super easy to make. After all, baking shouldn’t be stressful 🙂
How to get the best banana flavor
What makes this banana bread special are a few things. Banana flavor, how moist the bread is, the cinnamon swirl, and of course the crumble on top. I’ve walked through some tips below on how to nail these key elements and ensure this bread comes out perfect every time!
- Bananas: Have you ever tried eating a green banana and thought ‘this doesn’t taste great’? That’s because as bananas turn yellow and then brown their flavor is intensifying. Therefore when you’re baking you essentially want to use super yellow, if not brown, bananas. When my bananas are at the point where no one wants to ear them I put them in the freezer. This will keep them from going bad and help intensify the flavor, which is why I loveeee to use them for baking. Just defrost them and you’re good to go! This also helps keep the cake moist. So each week when you inevitably don’t eat all of your bananas, save them for this bread 🙂
- The cinnamon swirl: This swirl makes the slices look so pretty! It really isn’t much work at all. Just mix up the sugar and cinnamon and sprinkle on top of half the batter. Then layer the rest of the batter on top. As it rises is creates the swirl.
- The crumble: I have a habit of eating around the outside of baked loafs like this because I don’t like the edges. I wanted to put a fun spin on this classic and make it even more craveable, so I added a crumble. I simply add all of the ingredients into a food processor and blend for about 30 seconds or until it starts to form little balls and resemble wet sand. Make this first and place in the refrigerator to keep cool until needed.
This banana bread is super easy but takes the classic snack cake to another level. For other banana recipes, try this link!
Cinnamon Swirl Banana Bread
Ingredients
For the crumble topping
- ½ cup all-purpose flour
- ¼ cup salted butter cold
- 1 tsp cinnamon
- 3 tbsp granulated sugar
- 3 tbsp light brown sugar
For the banana bread:
- 3 large ripe bananas
- ½ cup salted butter melted
- 2 tbsp vegetable oil
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
For the cinnamon sugar swirl:
- ¼ cup granulated sugar
- 2 tsp cinnamon
Instructions
For the crumble:
- In a large food processor combine all of the ingredients for the crumble. Blend for about 30 seconds, or until littles balls start to form and the mixture resembles wet sand. Place in the refrigerator until needed.
For the cinnamon sugar swirl:
- In a small bowl combine the granulated sugar and cinnamon and toss until combined. Set aside until needed.
For the banana bread:
- Preheat the oven to 350°. Grease and line a 9×5 inch loaf pan and set aside. In a large bowl beat butter, oil, both granulated and brown sugars and bananas. Add in the eggs, vanilla and cinnamon. Mix until just combined. Add in flour, baking soda and salt and mix just until all of the dry ingredients are incorporated.
For assembly:
- Pour half of the banana bread batter into the prepared loaf pan. Sprinkle in all of the cinnamon sugar and top with remaining batter. Sprinkle all of the crumble on top. Bake for 1 hour or until completely cooked through. Remove from the oven and let cool for at least 20 minutes until removing from the pan.
I loved this recipe! It was easy to follow and it taste DELICIOUS! I think I may have to always make banana bread this way 🙂
Are you able to freeze the banana bread
Yes! Here are some instructions on how to freeze:
Cool Completely: Ensure the loaf is completely cooled before freezing to avoid moisture buildup and freezer burn.
Wrap Tightly: Wrap the entire loaf in plastic wrap or aluminum foil. For extra protection, you can add a second layer by placing the wrapped loaf in a freezer-safe bag or airtight container.
Label and Freeze: Label the package with the date, then place it in the freezer. The banana bread will last for up to 3 months in the freezer.
To thaw, let the loaf sit at room temperature for several hours, or you can thaw it in the fridge overnight.