Bananas are one of those things that I feel like you can never have too many recipes for. Not because the average person is banana-obsessed and is constantly baking and creating with bananas, but because I believe the average person is probably slack like us and makes the mistake of accidentally letting bananas get overripe and go to waste way more often than he or she should. I love banana pudding and banana cream pie. I am also a fan of mixing mashed bananas, peanut butter, and cocoa powder together to freeze and have as a treat later. Recently, however, I have been exploring the world of banana breads. There are so many different options that when my exploration began, I really had no clue where to start. Ultimately, the decision for my first loaf of banana bread was made for me, as many baking decisions are, based on what we had in our pantry. Plus, banana bread is always delicious, but why not add some cinnamon swirl and a tasty glaze? 🙂 I adapted this recipe from Sally’s Baking Addiction, with some changes based on my personal baking preferences. Enjoy!
Cinnamon Swirl Banana Bread
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup light brown sugar, not packed
- 4 Tbs (1/2 stick) unsalted butter or margarine, soften to room temp
- 2 large eggs
- 1 1/2 cups mashed very ripe bananas (about three bananas)
- 1/3 cup plain or vanilla yogurt, or 1/3 cup buttermilk
- I used homemade buttermilk by putting 1 tsp vinegar in a cup measurer and filling it the rest of the way up to the 1/3 cup line with soy milk…you can of course do this with regular milk. Let it sit for about five minutes, and it will get kind of clumpy.
- 1 tsp vanilla extract
- 1/4 cup sugar
- 1 tsp ground cinnamon
- 1/2 cup powdered sugar, sifted
- 1 Tbs heavy cream or half-and-half or milk
- I used milk the first time I made this, which worked well, but the second time I mixed some milk with a little bit of melted butter/margarine to make homemade half-and-half. It will turn out great no matter which option you use.
- Mix together flour, baking soda, salt, and 1 tsp ground cinnamon. Set aside. In a separate large bowl, use a stand or hand mixer to beat the brown sugar and butter. Add the eggs, one at a time, beating well after each. Using a spoon or spatula, stir in the mashed bananas, yogurt/buttermilk, and vanilla extract. Then slowly mix in the dry ingredients with the mix, but be sure to not over mix.
- Pour half the batter into a greased 9x5in loaf pan (will need to adjust cooking time if using a different size). Mix the cinnamon swirl ingredients together and then pour over the batter in the loaf pan. Top with the remaining batter.
- Bake at 350 degrees for 40-45 minutes or until wooden toothpick inserted in the center comes out clean. Let it cool for about ten minutes in the pan on a wire cooling rack, then remove the bread from the pan to let it finish cooling just on the rack.
- While the bread is cooling, mix the glaze ingredients together in a small bowl. Add more powdered sugar to reach your desired thickness. Finally, drizzle the glaze over the bread before enjoying.