Cinnamon Roll Banana Bread
Moist banana bread layered with cinnamon sugar and finished with a simple vanilla glaze.
Equipment
- 9 by 5 inch loaf pan
- Parchment paper
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- cooling rack
Ingredients
- 3 very ripe medium bananas mashed
- 1/2 cup unsalted butter melted and slightly cooled
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup granulated sugar
- 2 tablespoons all-purpose flour for the cinnamon filling
- 1 cup powdered sugar for the glaze
- 1 to 2 tablespoons milk for the glaze
- 1/2 teaspoon vanilla extract for the glaze
Instructions
- Preheat the oven to 350°F. Grease a 9 by 5 inch loaf pan and line it with parchment paper.
- Whisk the mashed bananas, melted butter, brown sugar, eggs, and vanilla until mostly smooth.
- Stir together the flour, baking soda, baking powder, and salt. Fold the dry ingredients into the banana mixture just until combined.
- Mix the cinnamon, granulated sugar, and flour for the filling.
- Add half the batter to the pan, sprinkle with the cinnamon mixture, then cover with the remaining batter. Swirl gently with a knife.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool for 15 minutes in the pan, transfer to a rack, and drizzle with the powdered sugar glaze once mostly cool.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter.
- Store covered at room temperature for up to two days or refrigerate for up to five days.
- Freeze the unglazed loaf for up to three months.