Description

Moist banana bread with a gorgeous ribbon of cinnamon sugar swirled through every slice, topped with sweet vanilla icing

Ingredients

For the Banana Bread:

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2/3 cup granulated sugar

4 tablespoons unsalted butter, softened to room temperature

2 large eggs, at room temperature

1 and 1/2 cups mashed bananas (about 3-4 ripe bananas)

1/3 cup plain Greek yogurt

1 teaspoon pure vanilla extract

For the Cinnamon Swirl:

1/4 cup granulated sugar

1 and 1/2 teaspoons ground cinnamon

For the Vanilla Icing:

1/2 cup confectioners’ sugar, sifted

1 tablespoon heavy cream or milk

1/4 teaspoon pure vanilla extract

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Instructions

1. Preheat your oven to 350°F and adjust the rack to the lower third position. Grease your 9×5-inch loaf pan well with nonstick spray.

2. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set this aside.

3. Beat butter and sugar together on high speed for about 3 minutes until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in mashed bananas, yogurt, and vanilla until combined.

4. With your mixer on low speed, slowly add the dry ingredients to the wet mixture. Mix just until you don’t see any flour pockets.

5. Mix the cinnamon and sugar together for your swirl. Spoon half the batter into your prepared pan. Sprinkle the cinnamon sugar evenly over the batter. Carefully spread the remaining batter on top. Using a butter knife, make one long swirl down the center.

6. Bake for 55-65 minutes. Cover loosely with foil halfway through to prevent over-browning. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs.

7. Let the bread cool in the pan for 1 hour, then remove and cool completely on a wire rack. Whisk together the icing ingredients. Drizzle the vanilla icing over the cooled bread before slicing.

Notes

Cover with foil halfway through baking to prevent the top from getting too dark.

Let the bread cool completely before icing.

The swirl should be one smooth motion down the center.

Greek yogurt can be substituted with sour cream or regular yogurt.

You can use whole wheat flour with no other changes needed.

Store at room temperature for 2 days or refrigerate for up to 1 week.

Freeze without icing for up to 3 months.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American