Cinnamon Roll Banana Bread
Layered with a cinnamon swirl and topped with a powdered sugar glaze, this cinnamon roll banana bread combines two classic flavors in one moist loaf.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar 100g
- 1/4 cup brown sugar, packed 50g
- 1/2 cup unsalted butter, melted 113g
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour 188g
- 1 tablespoon cinnamon
- 1/4 cup granulated sugar (for cinnamon swirl) 50g
- 1/2 cup powdered sugar (for glaze) 60g
- 1-2 tablespoons milk (for glaze)
Instructions
Preheat oven and butter pan:
Heat oven to 350°F (175°C). Butter a 9x5-inch loaf pan.Mix wet ingredients:
In a large bowl, stir together mashed bananas, 1/2 cup granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth.Fold in dry ingredients:
Scatter baking soda and salt over the banana mixture. Add flour and fold gently just until incorporated. Do not overmix.Make cinnamon-sugar mixture:
In a small bowl, combine 1/4 cup granulated sugar with cinnamon. Reserve.Layer half the batter:
Transfer half the batter to the prepared loaf pan. Evenly sprinkle half the cinnamon-sugar mixture on top.Add remaining batter:
Add the remaining batter over the cinnamon layer. Top with the rest of the cinnamon-sugar.Swirl to marble:
With a knife or skewer, lightly swirl the batter to create a marble pattern. Avoid overmixing.Bake until done:
Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.Cool in pan then rack:
Let cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool fully.Whisk glaze:
In a small bowl, whisk powdered sugar with 1-2 tablespoons milk until smooth and pourable. Add more milk or sugar as needed to adjust consistency.Drizzle glaze over bread:
Once the bread is completely cool, drizzle the glaze over the top.