Cinnamon Swirl Banana Bread

Cinnamon Swirl Banana Bread is a moist and soft quick bread with a sweet cinnamon-sugar swirl inside. This delicious banana bread requires simple ingredients and does not need a stand mixer!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Banana bread, Cinnamon Banana Bread

Prep Time 25

Cook Time 1

Total Time 1 25

Servings yield one loaf

Calories 462kcal

Author sanna

Equipment

1 9x5 inch loaf pan affiliate link

Ingredients

For the Cinnamon Swirl

¼ cup white granulated sugar
½ tbsp. ground cinnamon

For the Banana Bread Batter

1 ¾ cup all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup melted butter
1 large egg at room temperature
½ cup white granulated sugar
½ cup brown sugar
¼ cup sour cream room temperature
¾ cup mashed banana about 2 large bananas
2 tsp vanilla extract
½ cup cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Make the Cinnamon Swirl

In a small bowl, whisk together the cinnamon and sugar until uniform in color. Set aside.

Make the Cake Batter

Preheat the oven to 350 F. Grease a 9x5 inch loaf pan with baking spray. In a large mixing bowl, whisk together flour, baking soda and salt. Set aside.
In another bowl, pour butter, the egg and the sugars. Use a wire whisk and beat until combined and smooth. Add the sour cream, mashed banana and vanilla extract. Beat with the wire whisk until the ingredients are incorporated and the mixture is uniform in color.
Add the wet mixture to the flour mixture, Use the whisk to mix the two, just until the mixture is combined. Do not overmix. This is a thick batter. Switch to a rubber spatula and fold in the chocolate chips.
Drop half of the batter in dollops all over the surface of the loaf pan, then use an offset spatula to smoothen and even it out. Sprinkle the cinnamon sugar swirl mixture over the batter, reserving about 1 tbsp.
Again, drop the remaining batter in dollops over the cinnamon, then use the offset spatula to even it out. Sprinkle the remaining cinnamon mixture over the cake batter.
Use a knife to make one swirling motion in the batter, being careful not to scrape the bottom surface of your pan to avoid damage to it. Bake the quick bread at 350 ℉ for 55-60 minutes, or until a toothpick inserted at the center comes out clean. You can tent the loaf pan with foil during the last ten minutes of baking to avoid overbrowning.
Let the pan cool on a wire rack for about an hour. Then, remove the cake by first gently pressing down the sides, and/or loosening the sides with a wooden spoon or knife. Let the bread cool completely, or cool enough before slicing.

Video

Notes

Do not test doneness with a knife too early, as the insertion of a knife in the center may cause your bread to sink in the middle. I say about 55 minutes is a good time, or I always first opt to very gently shake the pan to check if there is a jiggle at the top middle. This means it needs a bit more time.

Store leftover bread in a sealed container. I like using my cake dome! (Affiliate link) This will keep at room temperature for 3 days.

To freeze baked banana bread, first cool it really completely. Wrap it in plastic film really well, then do a second wrapping of foil. freeze for up to 2 months. To serve, allow to that completely, then let it come to room temperature.

Nutrition