Banana Nut Bread Cinnamon Swirl (Printer-friendly)
Moist banana bread with walnuts and cinnamon swirl
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 2 large eggs
07 - 3 ripe bananas, mashed (about 1 1/2 cups)
08 - 1 teaspoon pure vanilla extract
→ Add-Ins
09 - 1 cup walnuts, roughly chopped
→ Cinnamon Swirl
10 - 1/3 cup brown sugar, packed
11 - 1 tablespoon ground cinnamon
# How-To Guide:
01 - Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the softened butter with granulated sugar until light and fluffy.
04 - Beat in the eggs one at a time, then stir in mashed bananas and vanilla extract until well combined.
05 - Add the dry ingredients to the wet mixture and gently mix until just combined—do not overmix.
06 - Fold in the chopped walnuts until evenly distributed.
07 - In a small bowl, combine the brown sugar and cinnamon for the swirl.
08 - Pour half the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Add the remaining batter on top, then sprinkle the rest of the cinnamon-sugar. Gently swirl a knife through the batter to create a marbled effect.
09 - Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
10 - Let the bread cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.
# Expert Advice:
01 -
- The cinnamon swirl creates these ribbons of sugary warmth that make every slice feel like a special occasion even on a Tuesday morning
- That tender crumb comes from barely mixing the batter so it stays incredibly moist without being dense or heavy
02 -
- Overmixing the batter makes the bread tough and chewy so stop as soon as the flour disappears
- The center might look slightly underdone when you take it out but it continues cooking as it cools
03 -
- Rub a little butter on the top of the loaf right after it comes out of the oven for a shiny soft crust
- Check your bread at 50 minutes because ovens vary and an overbaked banana bread loses all its moisture