Cinnamon Banana Bread
This banana bread has swirls of buttery cinnamon brown sugar. It has vegetable oil, which is the secret to a moist loaf.
Servings: 10
Equipment
- Loaf Pan (8.5x4.5 or 9x5 in) Loaf pan with high sides is best
- Mixing Bowls
- Measuring Tools
- Rubber spatula
- Fine Strainer or Sieve
- Wire Whisk or Danish Whisk
- Toothpick
- Parchment Paper
Ingredients
- 3 Large Bananas, ripe and mashed
- ½ cup Vegetable Oil
- 2 Eggs
- 1 ¾ cups All-purpose Flour
- ¾ cup Granulated Sugar
- ¼ cup Milk
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ tsp Salt
- 2 teaspoon Vanilla Extract
Cinnamon Swirl
- ½ cup Dark Brown Sugar
- 2 teaspoon Ground Cinnamon
- ¼ cup Butter, Melted (optional) See Notes
Instructions
Make Banana Bread Batter
- Preheat oven to 325°F and line a loaf pan with parchment paper.
- Into a mixing bowl, add mashed bananas, granulated sugar, oil, milk, eggs, and vanilla extract. Mix well.
- Sift the dry ingredients, flour, baking soda, baking powder and salt into the wet mixture with a sieve or fine strainer.
- Using a rubber spatula or Danish whisk, mix until combined for about 2 minutes. Try not to overmix the batter.
Cinnamon Swirl Mixture
- In a small mixing bowl, add dark brown sugar, cinnamon, and butter (optional). Mix well.
Layer, Swirl, and Bake
- Spoon in about ⅓ of the banana bread mixture into the lined loaf pan.
- Top with the cinnamon sugar mixture (about ⅓ of the mixture).
- Repeat until the last layer is banana bread mixture. With a butter knife, swirl the cinnamon sugar mixture into the banana bread mixture.
- Place into the oven and bake uncovered for 60-70 minutes until a toothpick comes out clean. The bread will be a deep golden brown color.
- Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results.
- Cut into thick slices and Enjoy.
Notes
You can forgo the butter for lighter layers, and a more swirling effect.