I’ve been on a bit of a baking kick recently … not sure whether it’s from all the time stuck at home, or because I’m feeling a bit bored and the desire to fill that hole with homemade sweet things is getting more and more difficult to resist sooo …
Temptation has broken down all my barriers and I’m baking banana bread!!
For those who remember, one of the things I had on my summer bucket list was to bake banana bread because it was one of the top things to bake during lockdown and my list felt incomplete without it (if you haven’t seen my summer bucket list post, you can check it out here). This recipe isn’t for plain banana bread though – because my family isn’t a huge fan of banana bread, I figured I needed to find a way to spice it up (pun intended) so because they all love cinnamon rolls so much, I decided it might be fun to try and combine those flavours and hence….
CINNAMON SWIRL BANANA BREAD!!!
Soooo for all those stuck with some bananas they don’t know how to get rid of, or you’re looking for a more interesting banana bread recipe, I hope you enjoy this one!
For the banana bread
250g all-purpose flour
¾ tsp baking soda
2 tsp ground cinnamon
100g light brown sugar
60g salted butter
2 extra large eggs
400g mashed banana
80g plain/greek yoghurt
1 tsp vanilla extract
For the cinnamon swirl
50g brown sugar
1 ½ tsp ground cinnamon
For the glaze
65g icing sugar
1 tbsp milk
½ tsp vanilla extract
- First things first, preheat your oven to 177 degrees C and spray/grease a loaf pan. Set it aside.
- Measure out your bananas, and use a fork to mash them up
- In a bowl, sift the flour and whisk in the baking soda and cinnamon. Set that bowl aside.
- In another bowl, beat the brown sugar and butter together until it’s well blended. Add in the eggs and mix together well.
- Add the mashed banana, yoghurt and vanilla into the sugar, butter and egg mixture and stir gently with a wooden spoon until well combined.
- Slowly pour in the flour mixture and mix gently into the wet mixture. Be careful not to overmix it though – just until all the ingredients are combined. The batter will be quite thick but don’t worry that’s normal.
- If you’re feeling really naughty, you could add chocolate chips into the batter. I was super tempted to do this but I restrained myself this time. If you are feeling like amping up the calories in this banana bread, add in 150g of chocolate chips into the batter at this point and mix them in gently.
- Spoon half of the batter into your prepared loaf pan, then sprinkle the cinnamon swirl (after you’ve mixed them together) generously over the batter. Pour the remaining batter on top and bake in the oven for 45-55 minutes (time varies depending on how deep your pan is so you’ll know when it’s done if a toothpick inserted in the center comes out clean.
- When the banana bread is baked, run a knife along the edges to loosen, take it out of the pan and then let it cool on a wire rack for at least 30 minutes.
- While the bread is cooling, it’s time to make the glaze. Combine the icing sugar, milk and vanilla in a small bowl and mix until there are no lumps. You can add more icing sugar or milk until you get the desired consistency.
- When the banana bread has cooled, drizzle the glaze over the banana bread, slice and enjoy with a hot cup of tea (or anything you like I just think it goes really well with tea!)
Annnddd there you have it!!
Now I can tick baking banana bread off my summer bucket list too, and I hope I’ve given all of you a more interesting version of banana bread to make next time you’re stuck with half a bunch of overripe bananas. If you don’t want to make bread though, this batter also works really well for muffins and you can swirl the cinnamon-sugar mix into the batter when they’re in the cupcake holders.
Thank you all so much for reading!! Have any of you made banana bread recently? If not, what have you been up to in your kitchen lately? Any fun recipes you’d like to share? Let’s chat more in the comments section about bananas, bread and other baking stories!
Lots of love
Blondey on a Mission xxx